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Pear Ginger Jam

Makes about 7-8 half pint jars

5 cups cored and chopped pears

1/4 cup fresh lemon juice

1 tablespoons grated fresh lemon zest

2 tablespoons peeled, grated fresh ginger

1/4 cup minced crystallized ginger

3 1/2 cups sugar, divided

1 3/4 oz box powdered light fruit pectin (Sure-Jell in the pink box for less sugar)


Prepare water bath canner and jars (for info on the canning process, click here).

Place pears, lemon juice, zest, and ginger in a medium saucepan over high heat. Stir in 1/4 cup sugar, and the pectin. Bring to a full rolling boil (a boil that doesn’t stop bubbling when stirred), stirring constantly. Stir in the remaining 3 1/4 cups sugar quickly. Return to a rolling boil, and boil exactly for 1 minute, stirring constantly. Remove from heat and skim off foam. Ladle into prepared jars, leaving 1/4 inch headspace. Process in a boiling water canner for 10 minutes (or longer if high altitude).

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