Pear-Cranberry Conserve with Almonds and Crystallized Ginger Recipe

The combination of pears and cranberries in a conserve is delightful, especially with the addition of almonds and ginger.


| July 10, 2013


Main Article

Preserving With Pomona’s Pectin 

The combination of pear and cranberry is a delightful one for fall. The addition of ginger really makes the flavors sing, and the almonds provide a chewy crunch. For the best texture, use pears that are still quite firm so that the pear pieces remain intact when cooked. While  unsweetened dried fruit is generally preferable in conserves, it’s very difficult to find unsweetened dried cranberries, so feel free to use the sweetened version if that’s what you have available.

Before You Begin:  

Prepare calcium water.  To do this, combine 1/2 teaspoon calcium powder (in the small packet in your box of Pomona's pectin) with 1/2 cup water in a small, clear jar with a lid. Shake well.  Extra calcium water may be stored in the refrigerator for future use.

Yield: 4 to 5 half-pint (8-ounce, or 236 ml) jars

Ingredients 





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