Spiced Pear and Ginger Jam Recipe

Pear and Ginger Jam

Category: Jams & Preserves
Serves: 1 batch (approximately 1 jar)

Ingredients:

Instructions:

1. Sanitize the Jars: Begin by sterilizing the jars you’ll be using to store the jam. This ensures that the jars are free of bacteria and will help preserve the jam for longer. You can sterilize them by boiling them in water for a few minutes or placing them in a hot oven for about 10 minutes. Let them cool before use.

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2. Prepare the Pears: Take the pears and peel them, removing the outer skin. Once peeled, cut the pears into quarters to easily remove the seeds. After removing the seeds, chop the pear quarters into smaller pieces.

3. Grate the Ginger: Peel the fresh ginger and grate it finely. This will allow the flavor to infuse the jam smoothly.

4. Juice the Lemon: Squeeze the lemon juice, ensuring to remove any seeds that may fall in. The acidity of the lemon helps balance the sweetness of the sugar and preserves the jam.

5. Cook the Jam: In a large pot, combine the chopped pears, grated ginger, sugar, and lemon juice. Stir the mixture well to dissolve the sugar. Cook on medium heat, stirring occasionally, for about 40-45 minutes. You will notice the mixture thickening as it simmers. Keep an eye on it to prevent burning.

6. Test the Consistency: To check if the jam is ready, place a small spoonful on a cold plate and tilt the plate. If the jam runs, continue cooking for a few more minutes. If it stays put, the jam is done.

7. Fill the Jars: Once the jam reaches the desired consistency, remove the pot from the heat. Carefully pour the hot jam into the sterilized jars, leaving about 1 cm of space from the top. Seal the jars tightly with their lids.

8. Seal the Jars: After filling the jars, place them upside down on a clean towel or cloth. This will create a vacuum seal as they cool. Allow the jars to cool completely.

9. Check the Seal: After the jars have cooled, check if the vacuum seal has been properly created. Press gently in the center of the lid. If it makes a “click-clack” sound, the jar has not sealed correctly, and you may need to refrigerate the jar and use it sooner. If it remains firm and unyielding, the seal is successful.

10. Storage: Store the sealed jars in a cool, dark place. Once opened, keep the jam in the refrigerator and consume within a few weeks.

Enjoy your homemade Pear and Ginger Jam on toast, as a filling for pastries, or paired with cheeses for a delightful treat!