Questions about pear preserves
A little while ago, I posted this recipe to see if you all think I can can it (the answer was yes :)). I will be doing it this weekend, and have a couple of questions that I hope you can help with. The recipe is below to refresh our memories.
1. I have D"Anjou pears, not Bosc or Bartlett. I can't see that it would matter, does any one else see a reason?
2. Do you think the chopped lemon includes the rind? I presume it does...
3. Why do I let it sit at room temp for 12 hours?
Carol, I will try your suggestion of doing some of it with crystallized ginger, I think that's a great idea.
6 cups cubed ripe Bosc or Bartlett pears (about 1 3/4 pounds)
3/4 cup chopped seeded lemon (1 large)
1/4 cup pear-flavored liqueur
1 to 2 tablespoons grated peeled fresh ginger
4 cups sugar
1/2 cup water
1. Combine first 4 ingredients in a large saucepan. Stir in sugar and water, bring to a boil. Reduce heat, and simmer 15 minutes. Remove from heat, cover and let stand 12 hours (do not refrigerate).
2. Bring to a boil, uncovered, over high heat. Reduce heat, and simmer 1 hour and 15 minutes or until thick, stirring occassionally. Place 1 cup preserves into each of 4 sterilized 8-oz. jars.