Gingered Pear Preserves
 
recipe courtesy emeril lagasse 
prep time: 40 minutes 
cook time: 1 hour 25 minutes 
yield: 7 cups 
 
3 pounds firm, slightly ripe pears, peeled, cored, sliced, and placed in a 
acidulated water (about 6 cups) 4 cups sugar 1 tablespoon fresh lemon 
juice 1/4 cup chopped crystallized candied ginger 2 teaspoons minced fresh 
ginger 1 teaspoon grated lemon zest drain the pears and place in a large 
pot. add the sugar, lemon juice, and fresh ginger and cook over medium 
heat, stirring often, until the sugar dissolves. add the candied ginger, 
fresh ginger, and lemon zest and stir to combine. increase the heat to 
medium-high and cook, stirring frequently, the mixture is thick and sheets 
off a metal spoon, 35 to 45 minutes. 
 
in a canner or large pot of boiling water, sterilize 7 half-pint or 14 
quarter-pint jars and their lids according to the manufacturer's 
instructions. let the jars and lids simmer while the preserves cook. 
 
one at a time, using tongs, carefully drain the jars. place the jar on a 
work surface and ladle the jam into the jar, leaving a 1/4-inch headspace. 
(tap the jar lightly on the counter to ensure the proper fill level.) wipe 
the threads and rim of the jar with a clean towel. place the lid on top 
and tighten with the screw bands, sealing tightly. place the jars in the 
canner or pot of boiling water and process for 10 minutes. carefully 
remove with tongs and dry. check the bands for tightness. store in a cool, 
dry place, and refrigerate once opened. (alternatively, let the filled 
jars cool, then refrigerate and consume within 5 days.) 
 
--- 
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magic recipes: http://groups.msn.com/magicrecipes/ 
 
 
-- 
(ID: 6134) Mirror: rec.food.recipes: Sat, Sep 18, 2004


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