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Apple, Pear, and Candied Ginger Preserves Recipe


Orchard fruits preserved with spices conjure a taste of home on a cold morning. This apple, pear, and candied ginger preserves recipe tastes especially good on slices of toasted baguette, along with a little dab of crème fraiche if you're being particularly indulgent.

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  • 3 cups granulated sugar
  • 3 cups water
  • 3 tablespoons lemon juice
  • 1 tablespoon lemon zest
  • 1 teaspoon fresh ginger, finely chopped or grated
  • 1 pound pears, cored, peeled, and quartered
  • 1 pound apples, cored, peeled, and cut into thick slices
  • 3 tablespoons crystallized ginger, chopped (candied ginger)
  • 5 or 6 half-pint jars and lids


How to make apple, pear, and candied ginger jam:

Sterilize the half-pint jars and lids and set them aside.

In a large saucepan, heat the sugar, water, lemon juice, lemon zest, and fresh ginger to a boil. Lower the temperature so the mixture is simmering, and cook, stirring occasionally, for 10 minutes.

Add the prepared pears, apples, and crystallized ginger to the saucepan and continue cooking for 30 minutes, until the preserves thicken and coat a spoon.

Pack the preserves and gingered syrup into the sterilized jars, and seal in a boiling water canner.

This apple, pear, and candied ginger recipe makes 5 to 6 half-pint jars.

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