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Archive for the ‘Preserves’ Category

Ginger-Pear Preserves

OMG, this is the food of the Gods. My dear friend Marilyn found and shared this recipe with me. She told me that I had to spread some cream cheese on a cracker and then add a dollop of the preserves on top. Then I was to prepare myself to be sent to heaven when I tasted this wonderful preserves. And let me tell you it is wonderful!!

You can find the Ginger-Pear Preserves recipe over on My Recipes.

It’s a wonderful idea as a Christmas gift for family and friends. The only thing I did different was I processed the jars as I would for any jelly or jam that I make (10 minutes submerged in boiling water bath in the canning pot). I wanted the preserves to last longer if the recipients of this gift waited longer than the 6-week shelf life called out in the recipe.

I found the half pint wide mouth jars at Taget and I will add a pretty Christmas ribbon around the ring to make the jar more festive.

The pear liqueur was a challenge to find. I went to 3 different liquor stores before I found Douce Provence French Liqueur which is a pear cognac. I’m not sure if it’s the right thing to use per the recipe, but if I do say so myself it works very well in this tasty recipe.

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Ginger-Pear Preserves

6 cups cubed ripe Bosc or Bartlett pear (about 1 3/4 pounds)
3/4 cup chopped seeded lemon, rind included (1 large)
1/4 cup pear-flavored liqueur
1 to 2 tablespoons grated peeled fresh ginger
4 cups sugar
1/2 cup water

Combine first 4 ingredients in a large saucepan. Stir in sugar and water; bring to a boil. Reduce heat, and simmer 15 minutes. Remove from heat; cover and let stand 12 hours (do not refrigerate).

Bring to a boil, uncovered, over high heat. Reduce heat, and simmer 1 hour and 15 minutes or until thick, stirring occasionally. Place 1 cup preserves into each of 4 sterilized (8-ounce) jars. Cover with lids, and cool upside down on a wire rack. Chill.

Note: Preserves will keep in the refrigerator for up to six weeks.

Printable Recipe

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