Email to Stella      

Recipe Categories: Stella's HOME PAGEAPPETIZERS BAKING_SITES BBQ BEAUTY BEEF BEVERAGES BIOGRAPHY BREAD BREAKFAST BROWNIESandBARS BUTTERS_SPREADS CAKES CANDY CANNING_PRESERVING CASSEROLES CELEBRITY CHEESECAKES CHOCOHOLICS_ANONYMOUS COMFORT_FOOD COOKIES COOKING_FOR_2 COPYCAT CRAFT_RECIPES CROCKPOT DESSERTS DIABETIC DIETS ENTERTAINING ETHNIC FISHandSEAFOOD FONDUE FREEZER_FRIENDLY FROSTINGandFILLING FRUIT FUDGE GIFT_BASKET GIFT_JARS GLUTEN_FREE GRILL HINTSandTIPS HOLIDAYS HOMEMADE_PRODUCTS ICE_CREAM JAMSandJELLIES KIDDIE_MENU LOWFAT LOW_CARB MARINADES_RUBS MINUTE_MEALS MUFFINS OAMC PASTA PASTRIES PET_FOOD pHBalance PICNICandCAMPING PIES PIZZA POLITICIAN_FAVORITES PORK POULTRY PRESSURECOOKER QUANTITY_COOKING SALADandDRESSING SANDWICHES SAUCES SEWING_CRAFTS SIDE_DISHES SNACKS SOUPS_STEWS_CHOWDER_CHILI SOUTH_BEACH_DIET STATE_RECIPES TOP_TEN VEGETABLES VEGETARIAN

Ginger Pears




Source of Recipe


Carrie Gordon


List of Ingredients




4 lbs. ripe pears (14 medium), d'Anjous or similar types
5 c. sugar
1/4 c. fresh lemon juice
1/3 c. finely chopped candied ginger
2 tsp. grated lemon peel (from 1 lemon)
1/4 c. 5% acid strength cider vinegar



Recipe



Wash, pare, quarter and core pears. Place in 4 qt. bowl containing 1 qt. water and 1 T. vinegar to prevent darkening. Drain.

Pour thin layer of sugar over bottom of a 4 qt. bowl. Begin layering pears, cut side down, covering generously with sugar as you pack. Cover. Let stand 6-8 hours at room temperature.

Pour into 4 qt. kettle; add lemon juice and ginger. Bring to a boil; simmer, uncovered, over low heat, stirring frequently, until pears are tender and translucent, about 1 hour. Add lemon peel and vinegar 5 minutes before cooking time is complete. Ladle pears into 5 hot half-pint jars; cover with syrup, filling to within 1/4" of top. Process in a boiling water bath 20 minutes.