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January 13, 2016 Canning, Events, Preserving Recipes, Recipes

Pear Ginger Conserve from Food in Jars

A big thanks to Marisa McClellan for joining us at the PA Farm Show, on Monday and Tuesday. She made her recipe for Pear Ginger Conserve, from her book Food in Jars, and it was so fantastic we’ve asked if we could share it with all of you! See the recipe below.

We still have lots happening at our PA Farm Show Preservation Station for the rest of the week. Here’s our schedule for today.

January 13

Pressure Canning

Richard Kralj, M.Ed, RDN, LDN a Food Safety & Quality-Senior Extension Educator with Penn State Cooperative Extension will teach the basics of pressure canning, including meats. See his main stage demo on 1/13 at 1oam.


Amanda Feifer is the fermentation educator behind the blog and book Ferment Your Vegetables. She teaches classes on topics ranging from hot sauce and miso to sauerkraut and kombucha. Her demos at the PA Farm Show will explore popular fermentation topics including, kefir, kombucha, pickling and more.

10 -11am Pressure Canning with Penn State Cooperative Extension @ Family Living Stage
1:30pm Probiotic Pickled Vegetables
3:00pm Kombucha
6:00pm Fun with Sauerkraut

Pear Ginger Conserve

Food in Jars Cookbook“Recipe reprinted with permission from Food in Jars © 2012 by Marisa McClellan, Running Press, a member of the Perseus Book Group.”

Makes 2 pints


6 cups cored and chopped Bartlett or Bosc pears (about 3 pounds whole pears)
1 whole orange, seeded and finely chopped
3 cups granulated sugar
1 lemon, zested and juiced
1 tablespoon grated ginger (from about one 2-inch piece)
3/4 cup chopped walnuts

Prepare a boiling water bath and 2 regular mouth pint jars. Place canning lids in a small saucepan of water and set to the barest simmer.

In a large non-reactive pot, combine the pears, orange, and sugar. Bring to a simmer. Add the lemon zest, juice, and grated ginger and stir to combine.

Bring to a boil and cook until the syrup turns translucent and the pears are soft enough that you can crush them with the back of your spoon.

Stir in the chopped walnuts and cook for an additional 5 minutes, stirring frequently.

When the conserve is finished cooking, remove pot from heat. Fill jars  leaving 1/2 inch headspace. Wipe rims, apply lids and rings, and process in a boiling water bath for 10 minutes.


We hope you’ll stop by and see more great recipes, being demonstrated at our Preservation Station. You can find our full schedule of demos here. Don’t forget to enter two great giveaways we have happening! Win a Fermenting Kit or a Canning Kit.

Post a Comment

  1. Cindy Dickey Posted January 18, 2016 at 3:58 pm | Permalink

    Being diabetic I want to try making jams this year using splenda instead of sugar. Will it work with the Pomona Pectin? Any ideas or any fruits that won’t work without sugar?

    • Fillmore Container Posted January 22, 2016 at 3:50 pm | Permalink

      Hello Cindy, Because Pomona’s Pectin relies on a reaction with the calcium water instead of the sugar (like other pectin) you may use Splenda or a variety of other sweetening agents. This link will take you to a pdf of the pamphlet that is included in each box of pectin we sell. It states that you can use splenda in a cup-for-cup manner. You can also cut back on your sweetener as it can often add more than just sweetness. As long as you have enough sweetener to help incorporate the pectin, you should be fine. Pomona’s website has a great FAQ page you may find helpful.