Gingery Pear Jam Recipes

PEAR GINGER JAM

Steps:

• In a large pot, combine the pears, fresh ginger, sugar and juice from one lemon.
• Bring to a boil over medium-high heat them reduce the heat to medium. As you cook the jam for 10-15 minutes, it will thicken.
• Use a potato masher to help break down the fruit if necessary. If you want to make more of a sauce similar to an applesauce, you could puree the jam before canning it.
• When the jam is the consistency you prefer, ladle it into jars leaving 1/4 inch headspace.
• Process the jars for 10 minutes in a water bath canner (adjust for your altitude as needed). Or you could store the jam in the refrigerator for about a month.

GINGER PEAR JAM

Steps:

• Grate pears coarsely. Combine grated pears with sugar, lemon juice, and ginger in large SS pot.
• Bring pear mixture to a boil. Reduce heat to medium-low and cook 30-45 minutes, or until thickened.
• Stir pectin into 3/4 cup of jam liquid, if desired, and add to jam.
• Cook 3 minutes more.
• Meanwhile prepare jars, lids, canner.
• Fill jars to 1/4-inch headspace, cap, and process 10 minutes.

GINGERY PEAR JAM

Steps:

• Prepare 1/2 pint jars, lids, and water bath canner. Place a small plate in the freezer to chill.
• After chopping, puree roughly half the pears in a food processor until smooth. Alternatively, you may grate all the pears. Or you may use an immersion blender in the pot when half cooked. The goal is to have a jam with a smooth pulpy texture, punctuated by small chunks of fruit. Without the smooth, pulpy pears, the taste is more like pears in ginger sauce.
• Add all ingredients to a 5-6 quart dutch oven. Stir to combine, and bring to a boil. Reduce heat to medium and continue to cook until thickened, stirring occaisionally. (20-30 minutes, depending on how juicy the fruit is).
• Test thickness of jam by putting a small spoonful on a chilled plate, and tilting. If the jam remains mounded and doesn't drip, it's done.
• Fill jars, leaving a 1/4" headspace, cap, and process in boiling water bath for 10 minutes.

GINGER PEAR FREEZER JAM

Steps:

• Rinse seven 1-cup plastic containers and lids with boiling water. Dry thoroughly. In a Dutch oven, combine pears, pectin, lemon juice, lemon zest and ginger. Bring to a full rolling boil over high heat, stirring constantly. Stir in sugar. Boil for 1 minute, stirring constantly. Stir in vanilla., Remove from heat; skim off foam. Immediately fill all containers to within 1/2 in. of tops. Wipe off top edges of containers; immediately cover with lids. Let stand at room temperature 24 hours., Jam is now ready to use. Refrigerate up to 3 weeks or freeze extra containers up to 12 months. Thaw frozen jam in refrigerator before serving.