Pear And Ginger Jam Recipes

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PEAR GINGER JAM



Pear Ginger Jam image

Make this easy jam at home-- only 4 ingredients!

Provided by Holly Baker

Categories     Canning

Time 40m

Number Of Ingredients 4

4 to 5 pears, peeled, cored and cut into small cubes
1 Tablespoon peeled and finely grated fresh ginger
1/2 cup light brown sugar
1 lemon

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.

Nutrition Facts : Calories 40 calories, Carbohydrate 11 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 0 grams fat, Fiber 1 grams fiber, Protein 0 grams protein, SaturatedFat 0 grams saturated fat, ServingSize 1 tablespoon, Sodium 2 grams sodium, Sugar 8 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 0 grams unsaturated fat

GINGER PEAR FREEZER JAM



Ginger Pear Freezer Jam image

At dinner with friends one evening, one of our hosts served some pears she had preserved with ginger and lemon. The flavor was so heavenly I decided to use the fresh pears she gave us to try my hand at a ginger and lemon freezer jam.-Jeni Pittard, Commerce, Georgia

Provided by Taste of Home

Time 40m

Yield 7 cups.

Number Of Ingredients 7

5-1/2 cups finely chopped peeled fresh pears (about 10 medium)
1 package (1-3/4 ounces) pectin for lower-sugar recipes
2 tablespoons lemon juice
1-1/2 teaspoons grated lemon zest
1 teaspoon minced fresh gingerroot
4 cups sugar
1 teaspoon vanilla extract

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.

Nutrition Facts : Calories 64 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 9mg sodium, Carbohydrate 17g carbohydrate (16g sugars, Fiber 0 fiber), Protein 0 protein.

GINGER-PEACH JAM



Ginger-Peach Jam image

This peach jam has a bit of a bite from the ginger, a nice combination.

Provided by ClaudiaR

Categories     Side Dish     Sauces and Condiments Recipes     Canning and Preserving Recipes     Jams and Jellies Recipes

Time 35m

Yield 64

Number Of Ingredients 5

4 ½ cups fresh peaches - peeled, pitted and chopped
¼ cup finely chopped crystallized ginger
1 (1.75 ounce) package powdered fruit pectin
6 cups white sugar
½ teaspoon butter

Steps:

  • Bring peaches, ginger, and pectin to a boil in a large saucepan over medium heat. Stir in the sugar and butter; cook and stir until the sugar is dissolved. Return to a boil, stirring constantly for 1 minute more. Remove from heat, and skim off any foam with a spoon.
  • Sterilize the jars and lids in boiling water for at least 5 minutes. Pack the peach jam into the hot, sterilized jars, filling the jars to within 1/4 inch of the top. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids, and screw on rings.
  • Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil over high heat, then carefully lower the jars into the pot using a holder. Leave a 2 inch space between the jars. Pour in more boiling water if necessary until the water level is at least 1 inch above the tops of the jars. Bring the water to a full boil, cover the pot, and process for 10 minutes.
  • Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool, dark area.

Nutrition Facts : Calories 76.3 calories, Carbohydrate 19.6 g, Cholesterol 0.1 mg, Sodium 0.8 mg, Sugar 19.4 g

GINGER PEAR JAM



Ginger Pear Jam image

Make and share this Ginger Pear Jam recipe from Food.com.

Provided by dicentra

Categories     Pears

Time 1h10m

Yield 40 oz

Number Of Ingredients 5

4 lbs ripe but firm pears, such as Bosc, peeled
4 cups sugar
1/4 cup fresh lemon juice
2 teaspoons grated fresh ginger
1 tablespoon pectin (optional)

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.

Nutrition Facts : Calories 104.2, Fat 0.1, Sodium 0.5, Carbohydrate 27.2, Fiber 1.4, Sugar 24.5, Protein 0.2

PEAR & GINGER JAM



Pear & Ginger jam image

Great way to use up pears and cooking apples in the autumn, nice flavour with the ginger.

Provided by clkrecipes

Time 1h30m

Yield Makes 3.2-3.6 kg

Number Of Ingredients 6

2kg pears
1kg cooking apples
50g grated root ginger
2kg granulated sugar
2 pectin sachets
Grated rind and juice of 2 lemon

Steps:

  • Peel and chop the pears and apples into small chunks. Place a couple of tea plates in the freezer for later.
  • Place half the pears and all of the apples into a preserving pan, with just enough water to cover the fruit, and simmer gently until soft and mushy (about 40 mins)
  • Remove from the heat, add the sugar, pectin, ginger, lemon juice and zest, also add the rest of the chopped pears. Put the pan back on the heat and dissolve sugar gently.
  • Once the sugar is dissolved, bring to the boil, and boil rapidly for about 15 minutes, or until setting point has been reached. If you are getting a scum on top, put a nob of butter in at this stage.
  • To check if the jam has set, put a small amount on the cold tea plate, then push gently with the spoon, the jam should wrinkle.
  • Pour into sterilised jars.

APPLE OR PEAR GINGER JAM



Apple or Pear Ginger Jam image

Old Victorian recipe from my grandmother. It works well with pears too if you get a bumper crop. Original was in imperial measure. Ginger can vary in intensity so taste and try before adding. Use as a tangy jam or in tartlets.

Provided by Yppolita

Categories     Apple

Time 1h30m

Yield 9 1/2-10 8 oz. jars.

Number Of Ingredients 5

4 lbs apples, peeled and cored to make 4 lbs
sugar
water
4 -8 ounces preserved gingerroot, rough chopped (ginger in a sticky syrup)
2 lemons, juice and zest of, grated

Steps:

  • Use a trivet under the pot.
  • Stew the apples gently in 10 fl.oz. water until applesauce consistency (I mash with potato masher).
  • Add 12 oz. by weight of sugar for each pint (20 fl.oz.) of apple sauce and bring to the boil. Simmer lightly.
  • Add the lemon juice and rind.
  • Weigh,rough chop the ginger and add to apples.
  • Bring back to boiling point (caution this scorches easily). Test for set. This is quick because of the natural pectin.
  • Bottle in sterilised jars.

Nutrition Facts : Calories 101.9, Fat 0.3, SaturatedFat 0.1, Sodium 2, Carbohydrate 27.2, Fiber 4.6, Sugar 20.1, Protein 0.5

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