Lemon Ginger Pear Preserves

Time:

30-60 Min.

Makes:

4.5 Pints

Preserving blogger Brook Hurst Stephens of Learn to Preserve says of her delicious spread, “Use green unripe (or slightly ripe) Bartlett pears for this recipe. You want the pears to hold their shape not only when they're shredded, but when they're in the preserving pan and in the jar....and later, on your toast!”

INGREDIENTS

2 pounds (about 4) green, mostly unripe Bartlett USA Pears
2 lemons, zested and juiced (approximately ⅓ cup of juice)
2 cups granulated sugar
⅔ cup candied or crystallized ginger root, coarsely chopped (4 ounces)

DIRECTIONS

First, zest the lemons. Set aside the zest, then juice the lemons. (Rolling lemons first helps extract more juice.)
Wash, quarter, and core pears, then shred using a food processor with a shredding blade. Work quickly to prevent browning.
In a heavy-bottomed non-reactive pan, mix shredded pears, lemon juice, lemon zest, sugar, and chopped ginger.
Bring to a boil over medium-high heat while stirring until sugar dissolves. Reduce heat and simmer 20–30 minutes, until syrup thickens but pears still hold their shape.
Spoon hot preserves into hot sterilized jars, leaving ¼-inch headspace for canning or 1 inch for freezing. Refrigerate for up to 3 months or freeze for up to 6 months.