Prep 20 mins
Cook 30 mins
This is a really good recipe-feel free to add another 1/2 tbsp ginger if you like.
- 5 1⁄2 cups pears, peeled and finely chopped
- 2 large limes
- 2 1⁄3 cups white sugar
- 1 1⁄2 teaspoons grated gingerroot
- After you have peeled and chopped the pears you want 5 1/2 cups.
- Using a zester remove green rind from limes; you want 1 T.
- Squeeze the limes to get 1/3 cup.
- Place pears, rind and juice in a large stainless steel or enamel saucepan.
- Stir in ginger root and sugar.
- Bring fruit to a full boil stirring constantly.
- Do this until it reaches the gel stage, around 15 minutes.
- If desired mash the fruit.
- Ladle into sterile hot jars leaving 1/4 inch head space.
- Seal and process 5 minutes at altitudes up to 1000 feet.
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.