Ginger Pear Preserves

Ingredients

Instructions

1. 1Wash 6 half-pint jars in hot soapy water or the dishwasher and keep them hot; pre-boiling is not required since the process time below is 10 minutes or more.
2. 2Simmer the new lids in hot (not boiling) water per the manufacturer's directions and keep them warm.
3. 3Wash the screw bands in warm soapy water and set aside.
4. 4Wash, peel, and core 4 pounds of firm ripe pears, then chop into small pieces to yield about 6 cups.
5. 5Combine the chopped pears, 5 cups of sugar, 1/4 cup bottled lemon juice, and the optional minced ginger in a large, heavy nonreactive pot; let stand for 1 hour, stirring occasionally, to draw out juice.
6. 6Bring the mixture slowly to a boil over medium heat, stirring frequently, then continue cooking at a steady boil, stirring often, until the pears turn translucent and the syrup thickens.
7. 7Test for doneness using a candy thermometer, cooking until the mixture reaches 220°F (8°F above the boiling point of water at sea level), or by the chilled-plate test, where a spoonful mounds and wrinkles when pushed.
8. 8Remove from the heat and skim off any foam.
9. 9Ladle the hot preserves into the hot half-pint jars, distributing the pear pieces evenly, and leave 1/4 inch of headspace.
10. 10Remove air bubbles with a non-metallic spatula, wipe the rims clean, center a warm lid on each jar, and apply a band until fingertip tight.
11. 11Process in a boiling-water canner, jars covered by 1 to 2 inches of water, for 10 minutes for half-pints and 15 minutes for pints, timing from when the water returns to a full rolling boil.
12. 12Adjust for altitude: add 5 minutes at 1,001-3,000 feet, 10 minutes at 3,001-6,000 feet, 15 minutes at 6,001-8,000 feet, and 20 minutes above 8,000 feet.
13. 13Turn off the heat, wait 5 minutes, then remove jars to a towel-lined counter and let cool undisturbed for 12 to 24 hours.
14. 14Check each seal (concave, firm lid), remove the bands, wipe the jars, and label with contents and date.
15. 15Store in a cool, dark place up to 1 year for best quality; refrigerate after opening and use within about 3 weeks.
16. 16Do not reduce the sugar or lemon juice, since this recipe's proportions are what make it safe for boiling-water canning and give it a proper set.