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
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
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.
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.