Recipe: Pear and Ginger Conserve

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11 Oct Recipe: Pear and Ginger Conserve

Someone, who looks suspicious like my husband, informs me that I missed the whole appreciation concept when I moaned about Thanksgiving in Saturday’s post. Apparently, it’s all about gratitude and love, not weather preferences.

He’s right. As usual.

While I might not be ready to offer you pumpkin recipes, I was and am very grateful. For many things. Like this view of the garden.

And my sister’s help with the planting when the 200 daffodil and tulips bulbs I bought somehow expanded into 1200+ .

I’m also grateful that I had 3 pounds of pears on hand when the mood to make pear & ginger conserve struck. And that I hadn’t put away the canning system from the batch of plum & lavender jam made on a whim the day before. And that I had just enough mason jars on hand in just the right sizes to hold the preserves.

And my thumb is grateful for the canning funnel since it was already a little banged up from the bulb planting and wasn’t in the mood for another burn.

I’m also thankful that when the inevitable snow flies, I’ll be able to haul my preserves out of my lovely new pantry and relive a little bit of summer, all the while knowing a riot of daffodils and tulips are sleeping in the garden waiting to greet me come spring.

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  • Heather Culpepper-Hawkins
    Posted at 14:59h, 11 October Reply

    Hi Charmian,
    That’s a beautiful view you’ve captured there! Hope you had a wonderful trip and I’ll be mailing your magazine this weekend!!!
    Cheers!
    Heather

    • Charmian Christie
      Posted at 09:48h, 12 October Reply

      Thanks, Heather. Very nice coming from you since you’re a photographer!

  • Robin Smart
    Posted at 17:46h, 12 October Reply

    I think I would love this, as it had no chunks of your favourite spice, just the flavour. How about breaking one out on Christmas morning.
    Love,
    Robin

    • Charmian Christie
      Posted at 17:50h, 12 October Reply

      I suspect you’ll find this too gingery. However, I am more than happy to open a jar for the holidays — if not before. I have some tart ideas…

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