Pears in Ginger Syrup

Products Used
Pears in Ginger Syrup


  • 6 Bartlett pears, ripe but still firm to the touch
  • 2 tablespoons lemon juice
  • 2 1/4 cups Imperial Sugar Extra Fine Granulated Sugar
  • 5 1/4 cups water
  • 6-inch piece of fresh ginger, peeled and thinly sliced
  • 4 star anise, optional 


  1. Prepare boiling water bath canner. 
  2. Prepare pears by peeling, coring, and quartering them. Place pears in a big bowl. To prevent browning, gently toss them in lemon juice. 
  3. Combine sugar, water, and sliced ginger in a stainless steel pan. Bring to a boil over medium-high heat, stirring until sugar is dissolved. Reduce heat to low and keep warm until needed, taking care not to boil syrup down.
  4. Divide pears between 4 sterilized pint size jars. Make sure jars are warm when you fill them. Alternately you could place them in a large pot of barely simmering water until ready to fill. 
  5. If using, place 1 star anise in each jar. Equally divide ginger pieces and ginger syrup between jars leaving 1/4-inch head space.
  6. Clean rims with a clean, wet paper towel. Center lids on jars. Apply bands until they fit fingertip tight. Place jars in water bath canner. 
  7. Process pint jars in a boiling water canner for 20 minutes. Remove jars and place on a clean tea towel on counter for 24 hours. 
Imperial Sugar Insight

Recipe developed for Imperial Sugar by Kelley Epstein @Mountain Mama Cooks.

To keep jars warm, you can sterilize them in the dishwasher and pull them warm from the dishwasher when ready to start. 

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