I made two batches of pear-ginger preserves this week, using pears from the tree in our front yard. The pears are never good to eat by themselves, but they are delicious when made into jam or preserves.
Unbeknownst to me at the time I took the photos, this first batch was way overcooked. It's nearly impossible to get out of the jar and useless on toast. It might be good as candy, but I'm afraid of pulling fillings! But isn't the color gorgeous?
Luckily, the second batch came out just fine.
The jar on the left is the overcooked, candied batch, and the one on the right is the batch that was made correctly.