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Pear Ginger Conserve

Source of Recipe

From "Food in Jars" by Marisa McClellan


Recipe Introduction

"This conserve is the first cousin of the Pear Ginger Jam on page 46. The addition of chopped orange rind and walnut transforms it into a preserve that has a bit of kick and chew which complements a variety of cheeses. It also happens to be a divine spread on a slice of raisin-nut bread."

List of Ingredients

â—¦ 6 cups cored and chopped Bartlett or Anjou pears (about 3 pounds)
â—¦ 1 whole orange, seeded and finely chopped
â—¦ 3 cups granulated sugar
â—¦ Zest and juice of 1 lemon
â—¦ 1 tablespoon grated peeled fresh ginger (from about one 2-inch piece)
â—¦ ¾ cup chopped walnuts


Recipe

Prepare a boiling water bath and two regular-mouth 1-pint jars. Place the lids in a small saucepan, cover them with water, and simmer over very low heat.

In a large nonreactive pot, combine the pears, chopped orange, and sugar. Bring to a simmer over medium-high heat. Add the lemon zest and juice and grated ginger and stir to combine.

Increase the heat and bring to a boil. Cook until the syrup turns translucent and the pears are soft enough that you can crush them with the back of your spoon, about 15 to 20 minutes.

Stir in the chopped walnuts and cook for an additional 5 minutes, stirring frequently.

Remove the pot from heat and ladle the conserve into the prepared jars, leaving ½ inch headspace. Wipe the rims, apply the lids and rings, and process in a boiling water bath for 10 minutes.

Makes two 1-pint jars