Ginger Pear Preserves

Oh GOLLY, this is good! I'm eating it right now! I made it with small Bartlett pears, so it took a long time peeling and chopping, but I'm sure it would be easier with larger pears. Even without mashing the fruit, this comes out with a very applesaucy texture. The ginger flavor is not overwhelming, it just gives a nice bright note to the pear. The lime isn't really noticible as itself, but I'm sure it contributes to the brightness and cuts down on what I normally find a cloying sweetness in pears.

We harvested our pear trees for the first time this year and what a wonderful recipe. The flavor is balanced and the zested lime give a beautiful look and taste to the final product. I cut the sugar down to 1 3/4 cup because the pears were so sweet. Other than that I'm making more today for gifts!

These are really good. Not to sweet with a nice hint of lime. Cooked in the time frame stated and jelled nicely. I did use about 2 teaspoons of grated gingerroot. Other than that, would not change a thing.

I made this recipe following the directions exactly and LOVE the taste but could not get the preserves to gel. I did 4X everything because of the amount of pears I had. Once they were boiling they started to foam so I turned heat down. After boiling for almost 30 minutes they were still watery and I was on a time constraint so jarred them anyway. Any hints on how to avoid this next year when my pears come in?

My pear tree never produces fruit, but it sure did this year. Not wanting to let it go to waste, I tried these lovely preserves and am very glad I did. I am not a big fan of ginger and was somewhat worried that the taste might be overwhelming. I add just a bit at a time and ended up adding as much as indicated with great results.