Pears in Ginger Syrup
Prep Time:
30 minutes
Cook Time:
20 minutes
Servings:
Ingredients
  • 6 bartlett pears, ripe but still firm to the touch
  • 2 tablespoon lemon juice
  • 2 1/4 cup sugar, preferably imperial sugar extra fine granulated sugar
  • 5 1/4 cup water
  • 6-inch piece of fresh ginger, peeled and thinly sliced
  • 4 star anise, optional
Directions
  1. Prepare boiling water bath canner.
  2. Prepare pears by peeling, coring, and quartering them.
  3. Place pears in a big bowl. To prevent browning, gently toss them in lemon juice.
  4. Combine sugar, water, and sliced ginger in a stainless steel pan.
  5. Bring to a boil over medium-high heat, stirring until sugar is dissolved.
  6. Reduce heat to low and keep warm until needed, taking care not to boil syrup down.
  7. Divide pears between 4 sterilized pint size jars. Make sure jars are warm when you fill them. Alternately you could place them in a large pot of barely simmering water until ready to fill.
  8. If using, place 1 star anise in each jar.
  9. Equally divide ginger pieces and ginger syrup between jars leaving 1/4-inch head space.
  10. Clean rims with a clean, wet paper towel. Center lids on jars. Apply bands until they fit fingertip tight. Place jars in water bath canner.
  11. Process pint jars in a boiling water canner for 20 minutes.
  12. Remove jars and place on a clean tea towel on counter for 24 hours.