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
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.
CERTO PEAR JAM
Tell your guests, oh, so casually that you made this CERTO Pear Jam yourself. Your guests will love this luscious CERTO Pear Jam, made with fresh pears!
Provided by My Food and Family
Categories Home
Time 45m
Yield about 8 (1-cup) jars or 128 servings, 1 Tbsp. each.
Number Of Ingredients 5
Steps:
- Bring boiling-water canner, half full with water, to simmer. Wash jars and screw bands in hot soapy water; rinse with warm water. Pour boiling water over flat lids in saucepan off the heat. Let stand in hot water until ready to use. Drain well before filling.
- Peel and core pears. Finely chop or grind fruit. Measure exactly 4 cups prepared fruit into 6- or 8-quart saucepot. Stir in lemon juice.
- Add sugar; stir. Add butter to reduce foaming. Bring to full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly. Stir in pectin. Return to full rolling boil and boil exactly 1 minute, stirring constantly. Remove from heat. Skim off any foam with metal spoon.
- Ladle immediately into prepared jars, filling to within 1/4 inch of tops. Wipe jar rims and threads. Cover with 2-piece lids. Screw bands tightly. Place jars on elevated rack in canner. Lower rack into canner. (Water must cover jars by 1 to 2 inches. Add boiling water, if necessary.) Cover; bring water to gentle boil. Process 10 minutes. Remove jars and place upright on towel to cool completely. After jars cool, check seals by pressing middle of lid with finger. (If lid springs back, lid is not sealed and refrigeration is necessary.)
Nutrition Facts : Calories 50, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 mg, Sodium 0 mg, Carbohydrate 13 g, Fiber 0 g, Sugar 12 g, Protein 0 g
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