• Save to your scrapbook
  • Save to your scrapbook

    Pear and ginger preserve

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks


      Email this recipe to a friend

      Send a link to this recipe to a friend or your own e-mail address as a reminder

      * mandatory
    • Write note

      Add Note


      The recipe will be added to your scrapbook

    Pear and ginger preserve

    Delicately spiced with fresh root ginger, this sophisticated, glittery jam is sure to be a winning gift.

    • Preparation time: 20 minutes plus cooling
    • Cooking time: 40 minutes

    Makes: 1.6 litres (3 x 560ml jars)


    2kg conference pears, just under-ripe

    200ml white wine

    1kg jam sugar

    35g fresh root ginger, peeled and  finely diced

    2 lemons, juice

    generous pinch Waitrose Cooks’ Homebaking gold stardust (optional)


    1. Peel, core and dice the pears into 1.5cm chunks, then put in a preserving pan with the wine. Cover with crumpled baking parchment, bring to the boil, then bubble, uncovered, for 10-15 minutes, or until just tender and the wine has almost evaporated.

    2. Add the sugar, ginger and lemon juice, then gently heat until the sugar has dissolved. Increase the heat until you reach a fast boil; rapidly boil for 20-25 minutes, until the setting point has been reached (see below). Stir the jam occasionally with a long wooden spoon to prevent it from catching.

    3. Remove the jam from the heat, stir in the stardust, if using, and set aside to cool for 15 minutes, stirring occasionally to distribute the fruit. Very carefully divide between hot, sterilised jars using a jug or wide-neck funnel. Seal the lids, label and leave to cool completely. Tie on a jam spoon to make a pretty present and store in a cool place for up to 3 months.

    Your recipe note

    Edit your recipe note


    Average user rating

    5 stars