You’d think that once fall weather hits and the peak season for most berries and fruits passes, you’d have less to do as a canner. Nope! At least, not in the northeast. Apples and pears are on their way (and I LOVE me some pear preserves!). The tomato plants are throwing out one last burst of fruit before they wither away. And let’s not start on the cucumbers – I brought in 8 this week, each weighing in at 1/2 – 1 pound. Guess I’m making some pickles!
These pear ginger preserves have long been one of my favorite things to make in the fall. I eat them on their own usually, though occasionally I’ll top them with a crispy oat topping to make a crumble. But I first posted them back in 2010, so they’ve gotten a bit lost in the archives. I figured that they should be revived, because nobody should be denied the pleasures of spicy-sweet pear ginger preserves!
I've made these with red pears, Bosc pears and Abate Fetel pears. The preserves made with firmer red and Bosc pears had a better texture in the end, but any pears will work.
Adapted from Canning for a New Generation .
- 4 pounds pears
- 4 tablespoons finely diced fresh ginger
- 4 tablespoons fresh lemon juice
- 1 ¼ cup sugar
- 2 teaspoons ground cinnamon
- ½ teaspoon ground cloves
- Core and chop the pears. The pieces should be bite-sized, so aim for 1/2" cubes.
- Prepare for canning. Wash the jars and flat lids with hot, soapy water. Put the jars in the canning pot and fill the pot with hot water. Heat over high heat to bring to a boil and keep the jars hot.
- In a deep stockpot, bring all the ingredients to a boil. Cook, stirring occasionally, for 15 to 20 minutes, or until the pears appear translucent. Remove from heat and stir gently.
- Line the hot jars up on a folded towel.
- Fill the jars up to ¼” below the rim. Use a clean towel to wipe any preserves off the rims, then top each jar with a lid and a tightened ring. Place the jars back in the canning pot and make sure they are covered by at least 1 inch of water. Bring to a boil and process for 5 minutes for half-pints or 10 minutes for pints.
- Remove the lid from the canner and turn off the heat. After 5 minutes, transfer the jars to a folded towel and allow to sit, undisturbed, for 24 hours. Check the seals of the lids after 1 hour. If a seal has not formed, refrigerate the jar immediately.
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