GINGERY PEAR JAM
Gingery, with hints of lemon and orange, this jam is delightful on biscuits or scones. I like to use a variety of pears when making this jam, to give it more texture, while preserving the sweetness. The larger amount of ginger makes a very gingery jam, while the lesser amount (of course) is milder.
Provided by dianegrapegrower
Categories Pears
Time 1h15m
Yield 7 1/2 pints
Number Of Ingredients 6
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.
Nutrition Facts : Calories 745.4, Fat 0.4, Sodium 3.5, Carbohydrate 194.3, Fiber 10.3, Sugar 174.8, Protein 1.3
PEAR & GINGER JAM
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
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.
GINGER PEAR FREEZER JAM
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
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 PEAR JAM
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
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
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SMALL BATCH PEAR GINGER JAM - MOTHER WOULD KNOW
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Reviews 9Category CondimentCuisine AmericanTotal Time 2 hrs 30 mins
- Put all of the ingredients into the large pot. Either layer them or mix. Let the mixture stand at room temperature for at least 1 hour, until all the sugar dissolves.
- On low heat, bring the mixture to a simmer. Continue cooking until the jam is thick but not sticky, stirring frequently. Cooking time varies considerably. The range Deborah provided for a double recipe (using 4 pounds of pears) was 90 minutes to almost 2 hours. I found that my 2 pound batches took about 1 & 1/2 to 1 & 3/4 hours, i.e. 90 - 105 minutes. To test for doneness, either use a thermometer (done at 220 degrees F/105 C or use frozen plates. The plate test requires freezing the plates until quite cold (I put them in the freezer when I start the jam cooking.) Remove a plate from the freezer. Spoon a small amount of jam onto the plate. After a minute or so, when it is cool enough to touch, run your finger through the jam. If it has a skin and does not run, it's set. If it is still runny, let it continue to simmer for another few minutes and test again.
- Once the jam is ready, remove the pot from the heat. Let it sit for about 5 minutes, then ladle it into the jars, clean off any drips with a moistened cloth and close the jars. Refrigerate
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- Prepare pears by peeling and chopping. Add pears to a large pot or dutch oven. Add sugar, ground cinnamon and ground ginger. Stir to combine. Cook uncovered over medium heat at a simmer for 1-1/2 to 2 hours or until jam thickens. Stir frequently.
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- Carefully remove jars to a towel covered countertop. Allow jars to rest undisturbed for 24 hours.
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