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Ginger Pear Preserves Recipe

Print Makes about 7 (240 ml) preserving jars
Pears with lime and ginger root combine to make a delicately flavoured preserve with an exotic island taste.

Level of Ease:


Preserving Method:

Waterbath Preserving

You Will Need:

  • 5-1/2 cups finely chopped cored peeled pears (about 8 medium)
  • Grated zest and juice of 3 limes
  • 530 g granulated sugar
  • 1 Tbsp freshly grated ginger root
  • 7 (240 ml) glass preserving jars with lids and bands


  1. PREPARE boiling water preserver. Heat jars and lids in simmering water until ready for use. Do not boil. Set bands aside.
  2. COMBINE pears, lime zest and juice, sugar and ginger root in a large stainless steel saucepan. Bring to a boil over medium heat, stirring to dissolve sugar. Boil, stirring frequently, until mixture thickens, about 15 minutes. Remove from heat and test gel. If preserves break from spoon in a sheet or flake, it is at the gel stage. Skim off foam. If your mixture has not reached the gel stage, return the pan to medium heat and cook, stirring constantly, for an additional 5 minutes. Repeat gel stage test and cooking as needed.
  3. LADLE hot Ginger Pear Preserves into hot jars leaving 0.635 cm headspace. Remove air bubbles. Wipe rim. Centre lid on jar. Apply band until fit is fingertip tight.
  4. PROCESS jars in a boiling water preserver for 10 minutes, adjusting for altitude. Remove jars and cool. Check lids for seal after 24 hours. Lid should not flex up and down when centre is pressed.

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