Ingredients
- 1.5 kg firm pears, peeled, cored, and diced
- 450 ml Quebec maple syrup
- 100 ml apple cider
- 60 ml lemon juice
- 30 g fresh ginger, finely grated
- 1 cinnamon stick
- 1 pinch salt
Method
- Toss the pears with maple syrup, cider, lemon juice, ginger, cinnamon, and salt; rest for 30 minutes.
- Simmer uncovered for 35–45 minutes until the pears are translucent and the syrup is thick.
- Remove the cinnamon and crush a few pear pieces to bind the preserve.
- Pack into sterilized hot jars, leaving 5 mm headspace, and water-bath process for 10 minutes.
Conversion and rationale
Original sweetener (classic version): 750 g white sugar
Conversion used: Replace 750 g sugar with 450 ml maple syrup; reduce the classic cider or water addition by 150 ml because maple syrup contributes moisture.
Why Quebec maple syrup: Maple brings toffee and wood notes that naturally suit pear, ginger, and cinnamon. The recipe preserves a familiar orchard conserve while highlighting Québec maple.
General rule: 1 cup (250 ml) sugar ≈ 3/4 cup (180 ml) maple syrup; reduce liquids by 45–60 ml per cup of syrup and lower oven by 15 °C. Substitution calculator →