Ingredients:

  • 5 lbs firm pears, peeled, cored, and sliced 1/4 inch thick
  • 4 cups granulated white sugar
  • 1/4 cup freshly squeezed lemon juice
  • 1 medium lemon, thinly sliced with seeds removed
  • 2-inch piece of fresh ginger, peeled and sliced

Instructions:

  1. Peel, core, and slice the firm pears into uniform 1/4-inch thick wedges to ensure even cooking and texture.
  2. In a large, heavy-bottomed non-reactive pot, layer the sliced pears with the granulated sugar and pour the lemon juice over the top.
  3. Allow the mixture to sit (macerate) for at least 12 hours 30 mins. This process uses osmosis to firm up the fruit and create a natural syrup.
  4. Add the thinly sliced lemon and optional ginger to the pot.
  5. Bring the mixture to a boil over medium high heat, then reduce the heat to medium low.
  6. Simmer uncovered for approximately 1 hour and 30 minutes, or until the pears are translucent and the syrup has thickened.
  7. Ladle the hot preserves into sterilized half-pint jars, leaving 1/4 inch headspace, and process in a water bath canner for 10 minutes.