Leaves such a nice warm feeling and the texture has real mouth appeal. Happy FF! It sounds like the jam was overboiled, it could be that it set before it reached 104C – this can happen. Thanks! When I first saw this Youtube video I was really surprised that pears could be peeled the same way I would peel tomatoes and peaches. If you want to use all pears rather than a mixture of pears and apples then you can replace the apples with the same weight of pears and either use jam sugar in place of the granulated or add in some liquid pectin. Yes, this is the type of jam/sauce that you COULD eat right from the jar...even better would be as an ice cream topping. Don’t make too large a quantity of jam in one go as it will take to long to boil and will therefore be difficult to get it to set. 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 jam as gifts. Yum – thanks for sharing:). Place a couple of saucers into the freezer and sterilise your jars; I do this by washing them in hot, soapy water, rinsing well then placing the jars, and their lids, in the oven on a low heat until needed. Holly Baker started the food blog, A Baker’s House, in 2011. Mash with a potato masher to break down the pears. With jam making it is best to just keep an eye on it and test for a set when it looks like it has started to thicken. https://chocolatechocolateandmore.com/stem-ginger/, 20 Easy Homemade Jam Recipes - Busy Moms Helper, 32 Scrumptious Jam & Jelly Recipes: Sticky, Sweet Spreads | Chief Health, 200 Best Canning Recipes - Prudent Penny Pincher. What lovely jam Hannah – great flavour combination. Hi Mary Ann, sorry to hear it didn’t work out for you. Hi Nicole, Thanks for your comment. Lovely as part of a Winter breakfast spread, in a cake or as gifts. My creuset is perfect for this! Now going to make some more,maybe with a little cinamon and clove added in. Cook pears in water until tender. You’ll need canning supplies to get started. I share my love of baking with you in traditional recipes, gluten free sweet treats, canning recipes, and adorable cookies. Could you please tell me how many CUPS or MILLILITRES of pears / apples are used…I don’t have a scale! She is the writer, recipe creator, and photographer for the site. Your email address will not be published. finely grated zest and juice of 1 small lemon. Okay, will look into purchasing a scale. I gave some away of course, but still managed to end up with a bowl-full of slightly mushy pears; still fine to eat but past the point where you would want to eat them as they are. I have a question, WHAT IS BALL STEM GINGER??? When they are good they are so very, very, good! Easy recipe and tastes rather good! Oh that is fantastic! It is my favorite book on canning and preserving and makes a lovely gift! Recipe adapted from the book, The Art of Preserving. Add sugar, lemon juice, rind and ginger, stir over gentle heat until sugar has dissolved. Pear and ginger jam – small batch (three jars) of no added pectin pear and ginger jam. Saffron sounds like a wonderful flavor addition! Only skim the scum off the surface once the jam has reached setting point; you can use a ladle to skim it off, or you can stir in a small knob of butter which will disperse the scum. Her recipes and food photography have been highlighted by BuzzFeed, Reader’s Digest, and She Knows. if you happen to end up with too much of it but it keeps a good deal longer than fresh fruit. I am so happy that you liked it and I sincerely appreciate you letting me know that you made it. Unauthorized use and/or duplication of text and/or photos from this blog without express and written permission from this blog’s author and owner is strictly prohibited. This looks so tasty, I think I could eat it straight from the jar! I need to try making this! Because the liquid content of the fruit can vary it is impossible to give an exact cooking time unfortunately. The peel of the pears comes off easily and the process is a quick one. What did I do wrong? Bring to a boil over medium-high heat them reduce the heat to medium. If the jam hasn’t set after it has been potted and cooled, you can tip it back into the saucepan along with the juice of a lemon and re-boil until setting point is reached. Use a potato masher to help break down the fruit if necessary. Copyright Notice © Hannah Hossack-Lodge and domesticgothess.com. Hi, this tasted delicious but mine turned into a sticky candy consistency. I thought I followed the instructions exactly. Subscribe to get all the latest recipes delivered to your inbox. Owning your own fruit trees has both positives and negatives, of course it is lovely to have an abundance of food which you have grown yourself, but you can also end up with more fruit than you know what to do with. As soon as you open a jar or jam, it must be stored in the refrigerator. Learn more about Holly Baker…, PRIVACY POLICY AND ACCESSIBILITY STATEMENT, Pear Pie Crumble bars from Crazy for Crust. Do you know why you need pectin in making jam? From a quick Google search it looks like 400g of pears is equivalent to about 2 cups (diced) and 150g apples is about 1 cup (diced), I don’t know if this is accurate however. The photos in the book are gorgeous and the recipes seem endless. Stir in the sugar and stem ginger and heat gently until the sugar has completely dissolved. Definitely worth the effort. Pears are a low-pectin fruit so you wont be able to make a good pear jam without the addition of pectin. Or an abundance of pears? The recipe just makes a small batch of jam – about three medium (212-250ml) sized jars; one for you, two for gifts! Thanks! Double batch made 6+ jars. Drop two, 4 to 5 pears, peeled, cored and cut into small cubes, 1 Tablespoon peeled and finely grated fresh ginger. Awesome! If I could only reach through the screen. Making your own jam may seem like a daunting task, but it is actually quite a simple process involving very few ingredients, and homemade jam is far superior to shop bought. The level of pectin will vary from fruit to fruit but pears generally have a good amount of pectin. Hi Pat, I never use cups as it is a wildly inaccurate way of measuring; I really recommend purchasing a digital scale, it is so much more accurate and is easier and less messy to use too! Used Bartlett and Bosc pears and upped the ginger. Thank you for bringing your delicious jam to Fiesta Friday . Couldn’t find stem ginger so used crystallized and soaked it over night in water. Pear jam lasts about three months in the refrigerator. Notify me of followup comments via e-mail. Pears are a thin-skinned fruit and there is added pectin in the peel, so feel free to leave the peel on for this jam. I love the combo of pears and apples here. As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases. Gorgeous photos too! One ball should be about a heaped tablespoons worth of chopped stem ginger if you are able to get it. Watch the video to see how I peel pears with a vegetable peeler. Bartlett, Bosc, and Anjou pears are the three types of pears that I commonly buy for making jam and for baking with pears. Scrape the seeds from, Cinnamon pear jam is an excellent option too. Hi Mora, the quantities given in the recipe are correct, I don’t know why Pinterest would be showing a different amount. I’ve got your covered! Hope that helps! When using fruits that are naturally high in pectin such as apples, citrus fruits and sour berries you don’t need to add extra pectin so can just use granulated sugar. If not then bring the pot back up to the boil for another five minutes then test again until it is ready. Ginger and pear come together to make a warmly spiced jam. Did you make any changes or notes? Sorry I can’t be more helpful! Hi Tara, I have given instructions in the recipe for sterilising jars; prepared this way the jam will keep for a year. I would love to give or receive this for a gift! Always use a bigger pan than you think you will need, the jam bubbles up A LOT and you really don’t want an overflow of molten, red-hot sugar. Your jam looks amazing and oh, even better on a croissant! This recipe will result in a slightly more loose setting jam– almost like a pear and ginger chutney. Place the pears, apples, lemon zest and juice, ginger and water into a deep, heavy bottomed saucepan. This easy jam may be one flavor combination that you haven’t found on the shelves of your local grocery store but it is one that you won’t forget. Remove from the heat and stir in the Certo. In a large pot, combine the pears, fresh ginger, sugar and juice from one lemon. Sugar has a hardening effect, so any tough skinned fruits should be simmered until softened before adding the sugar otherwise they will remain tough. Back to Ginger-Pear Preserves. Made some of this today with some pears I had bought that were starting to go over.