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Emeril's Gingered Pear Preserves




Source of Recipe


Emeril Lagasse, 2003


List of Ingredients




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

Recipe



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.)