Pears are everywhere – the supermarket, farmer’s markets, roadside stands – and if we are really lucky – our yard or the yard of a good friend. Eating a ripe pear out of your hand is a thing of joy, but they are also perfect for preserving. They will last all winter long on the shelf, make great host and hostess gifts and can be used in ways both sweet and savory. We have brought together a trio of pear recipes by Linda Zeidrich from her book The Joy of Jams, Jellies, and Other Sweet Preserves (The Harvard Common Press). You can read more from Linda at her blog, A Gardener’s Table.
- Linda’s Pear Jam uses just three ingredients and can be made with a variety of pears – Bartlett to Seckel (the tiny, spicy ones), or even Asian pears. You do need a food processor or food mill for this recipe.
- Her Pear Butter uses unpeeled fruit for maximum flavor and is gently spiced with cinnamon, ginger, cloves and allspice.
- The Pear Preserves with Ginger can be made with fresh or crystallized ginger. We used fresh and the result is a balance of sweet, fruity and gingery warmth. Linda recommends these preserves over vanilla ice cream.