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Ginger Pear Conserve


12 firm bartlett pears
1 tart apple
7 cups sugar
1/2 cup Frieda’s crystallized ginger, sliced
1 lemon
1/2 cup brandy


Peel and chop pears and apple. Place in saucepan with sugar, ginger, grated lemon peel and juice of 1 lemon. Bring to a boil and cook and stir until mixture is thick as mincemeat. Add brandy. Pour into hot sterlized jars. Seal at once with hot lids. Makes about 6 half pints.