Make this pear-ginger jam once and I know that you will be surprised by how many uses you find for it: serve it with a beautiful cheese platter, eat it for lunch in a panini of brie and jam, bake this Ginger Pear Bundt Cake, or give it as gifts. This jam may be one flavor that you haven’t found on the shelves of your local grocery store but it is one that you won’t forget. With a short list of ingredients you can make this pear-ginger jam then preserve it with a water bath canner then enjoy the fruits of your labor for months to come.
This is recipe from Williams-Sonoma’s book, The Art of Preserving by Rick Field, Lisa Atwood and Rebecca Courchesne. I’ve used this book enthusiastically to make hot pepper jelly, plum jam, and more. The photos in the book are gorgeous and the recipes seem endless.
Click the photo to see the book on Amazon. It is my favorite book on canning and preserving and makes a lovely gift!
- 3 lbs pears, peeled, cored and cut into small cubes
- 1 Tablespoon peeled and finely grated fresh ginger
- 1 cup light brown sugar
- 1/4 cup fresh lemon juice
- In a large pot, combine the pears, fresh ginger, sugar and lemon juice.
- Bring to a boil over medium-high heat them reduce the heat to medium. As you cook the jam for 10-15 minutes, it will thicken.
- Use a potato masher to help break down the fruit if necessary. If you want to make more of a sauce similar to an applesauce, you could puree the jam before canning it.
- When the jam is the consistency you prefer, ladle it into jars leaving 1/4 inch headspace.
- Process the jars for 10 minutes in a water bath canner (adjust for your altitude as needed). Or you could store the jam in the refrigerator for about a month.
Recipe ingredients from the book, The Art of Preserving
Serving Size:1 tablespoon
Amount Per Serving:Calories: 23 Total Fat: 0g Saturated Fat: 0g Trans Fat: 0g Unsaturated Fat: 0g Cholesterol: 0mg Sodium: 1mg Carbohydrates: 6g Fiber: 1g Sugar: 5g Protein: 0g
Other Jams and Jellies you’ll enjoy Making at Home:
Tools you will use in this recipe: