These are not your everyday pears. These are something special.
When I found some late harvest boxes of these I had to get one. They're Washington pears - marketed as Sugar Pears.
I used the whole box to make some Pear-Ginger Jam.
[Note: This recipe can easily be made with plain old canned pears from the store. Way easier and faster.]
I peeled and chopped the whole 4 lb box and ended up with about 8 cups of fruit. Since pears are usually pretty hard when I do them, I boil them in half as much water as fruit. 8 cups of fruit boiled in 4 cups of water. Cook them until soft. They'll turn a lovely golden pink.
While the pears are cooking, chop up the crystalized ginger. I like finer bits of ginger, so I take my time and make it small. I use 2 tablespoons of chopped ginger for every cup of pears. 8 cups of pears, 1 cup of chopped ginger. You can use less if you like less of a gingery punch.
Once they're soft, I added 1 tablespoon of low/no sugar pectin for every cup of fruit that I started with. 8 cups of fruit, 8 tablespoons of pectin.
Once the pectin is in there, bring it to a hard rolling boil. Boil it hard for 1 minute.
After the pectin has boiled hard, I add the sugar and the chopped ginger. I use half as much sugar as fruit. 8 cups of fruit, 4 cups of sugar. That plus the candied ginger makes it plenty plenty sweet.
Bring it back to a boil - a hard rolling boil - and let it boil for 1 minute. Take it off the heat, ladle into jars. I processed in a boiling water bath for 15 minutes to seal up the jars.
You can easily cut this recipe down:
4 cups cooked or canned fruit [with the juice]
1/2 cup candied ginger, chopped
4 tablespoons low sugar pectin
2 cups sugar
[...and you can cut that in half again, if you like.]
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