Pear Ginger Lime Preserves

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Cook Time
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"One of my favorite preserves! I love to gift this to various friends. Most of my friends tell me they eat it straight out of the jar. Use a medium-ripe to fully-ripe pear. If you have to use a under-ripe pear, you may want to cook the preserves longer to soften the pear. Enjoy on biscuits or grilled white cheddar cheese sandwich."

Original recipe yields 5 servings


  • Serving Size: 1 (294.6 g)
  • Calories 524.2
  • Total Fat - 0.5 g
  • Saturated Fat - 0.2 g
  • Cholesterol - 0.5 mg
  • Sodium - 52.6 mg
  • Total Carbohydrate - 137.6 g
  • Dietary Fiber - 7.2 g
  • Sugars - 108.5 g
  • Protein - 1 g
  • Calcium - 32 mg
  • Iron - 1 mg
  • Vitamin C - 14.4 mg
  • Thiamin - 0 mg

Step 1

After you have peeled and finely chopped the pears, measure out 5 1/2 cups.

Step 2

Place pears and gingerroot in a large stainless steel or enamel saucepan.

Step 3

Bring fruit to a full boil stirring constantly, until the fruit is softened.  If desired mash the fruit, but leave chunky.

Step 4

Using a zester or microplane, remove green rind from limes.  Squeeze the limes to get 1/3 cup lime juice. Save this until right before canning.

Step 5

Add Pomonas pectin to the sugar, then add the calcium water to the fruit. After adding calcium water, then add sugar to fruit. Boil this until it reaches the gel stage.

Step 6

Add lime juice and zest at the end. This will help preserve some of the beautiful green in the zest.

Step 7

Ladle into sterile hot half pint (8 ounce) jars leaving 1/4 inch head space.

Step 8

Seal and process 10 minutes at altitudes up to 1000 feet.

Step 9

You can use powdered ginger, but the flavor will not be the same and as smooth as fresh ginger root.

Step 10

Makes about five to six half pint jars.

Tips & Variations

  • Five to six half pint (8 ounce) mason jars
  • Jar lifter
  • Funnel
  • Stock pot or water bath canner

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I made this last summer and just now sending in my rating, I really love this jam I plan on making it again very soon, thanks!

review by:
(5 Jun 2016)