Pear Ginger Jam
This yummy pear ginger jam teams up the sweetness of pears with the warmth of fresh ginger.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4-5 half-pint jars 1x
- Category: Jam
- Method: canning
Ingredients
Units
Scale
- 3 1/4 pounds of ripe pears
- 1 tablespoon peeled, finely grated ginger root
- 1/4 cup lemon juice
- 4 teaspoons calcium water
- 1 1/4 cups sugar
- 3 teaspoons Pomona’s pectin powder
Instructions
- Prepare your jars, lids, and rings. Fill water bath canner with water and heat it. Sterilize your jars.
- Peel and core pears and mash or finely chop in a large bowl.
- Measure out 4 cups of mashed pear into a large saucepan with ginger, lemon juice and calcium water. Mix to combine.
- In a medium bowl, combine sugar and pectin powder. Mix thoroughly and set aside.
- Bring pear ginger mixture to a boil over medium high heat. Add sugar-pectin mixture, stirring constantly, until sugar is completely dissolved. Bring jam to a full boil for one minute. Remove from heat.
- Ladle jam into sterilized jars, leaving 1/4 inch headspace. Wipe rims with a damp cloth. Put on lid and ring, tighten to finger tight.
- Lower jars into canner, making sure they are covered with at least 1-2 inches of water. Place lid on canner, return to boil. Process jars for 10 minutes.
- Turn off heat. Remove jars from canner and place on a kitchen towel on the counter top. Allow to cool for 8 to 24 hours.
- Check seals. Remove rings, date, label and store in a cool, dry location.
Notes
Substitution: In place of the sugar, use 1/2 to 1 cup of honey. If you prefer more lemon flavor, add 1 teaspoon lemon zest to fruit mixture.
Best if used within 18 months. Refrigerate pear ginger jam after opening.
Find it online: https://commonsensehome.com/pear-ginger-jam/