Fall is a great time to enjoy making tasty recipes with fresh pears. You have many options when it comes to preserving pears, whether it’s canning or turning them into jams. This year, trying a ginger pear jam adds a warm and spicy twist to the usual flavors you might be used to.
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Making jam can be done in different ways. You can use pectin to help it set, or you can cook it down until it thickens naturally. Pears work well without added pectin because they have a lot of natural pectin. Cooking the jam until it thickens is an easy method that won’t take much time.
Pear Ginger Jam
When you make pear ginger jam, you mix the natural sweetness of ripe pears with the warm, spicy kick of fresh ginger. This combination creates a unique flavor that is both sweet and a little spicy.
Ingredients:
- 3 lbs pears (approx. 6-7 medium sized pears)
- 1 tablespoon fresh ginger, peeled and grated
- 1 cup light brown sugar
- 1/4 cup bottled lemon juice
Feel free to double this recipe if you like. This is a small batch canning recipe. It will make approximately 2 half pints or 1 pint of ginger pear jam. I only had a handful of pears on hand, so I decided to make the small batch.
Peel and core your pears and chop them into small cubes.
In a large stock pot, combine the pears, ginger, sugar, and lemon juice. Bring the pear mixture to a boil over medium heat. The jam will thicken fairly quickly, in 10-15 minutes or so.
Related Article: How to Quickly Ripen Pears
It is up to you as to the consistency of your finished jam. If you want a smooth jam, use an immersion blender to blend up the pears a bit, creating a smoother jam. If you like the pear cubes (I decided I liked the chunkiness of the jam), then just leave the pears as is.
When the jam is thickened to your liking, it is ready to pour into your prepared jars. Keep in mind that the jam will thicken slightly after processing.
How to Can Your Jam
Start by pouring the hot jam into clean, sterilized jars. Leave about 1/4 inch of space from the top of the jar to allow for expansion during processing. Using a canning funnel helps keep this space accurate and your jar rims clean.
Next, wipe the rims of the jars with a damp cloth to remove any sticky residue. Place the sterilized lids on the jars, then screw on the metal rings until they are fingertip tight—not too loose and not too tight.
Fill your boiling water canner with enough water to cover the jars by 1 to 2 inches. Carefully put the jars into the hot water. Bring the water to a steady boil and process the jars for 10 minutes.
Once done, remove the jars carefully and place them upright on a towel to cool without touching each other.
After cooling, check the seals by pressing the center of each lid. A proper seal will not flex up or down. If any lids do not seal, you can reprocess those jars with new lids or place them in the fridge and use them soon.
Store your sealed jars in a cool, dark place, such as a pantry. They will keep good quality for 1 to 2 years.
Pear ginger jam is great on toast, biscuits, or even served with cheese. You can also use it as a glaze for meats or mix it into yogurt for a tasty snack. It’s easy to make and a nice treat to enjoy or share. Enjoy your homemade jam!
Related Article: Best Pears for Baking: Top Varieties You Need to Try
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