Lisa Atwood, Rebecca Courchesne, Rick Field

Pear-Ginger Jam

Name: Pear-Ginger Jam
Yield: Makes 5 half-pint (8-fl oz/250-ml) jars
Ingredients: 3 lb (1.5 kg) pears such as Comice or Warren, peeled, cored, and cut into ½-inch (12-mm) cubes (about 8 cups); 3 lb (1.5 kg) pears such as Comice or Warren, peeled, cored, and cut into ½-inch (12-mm) cubes (about 8 cups); 1 cup (6 oz/185 g) lightly packed light brown sugar; ¼ cup (2 fl oz/60 ml) fresh lemon juice; 3 lb (1.5 kg) pears such as Comice or Warren, peeled, cored, and cut into ½-inch (12-mm) cubes (about 8 cups); 1 Tbsp peeled and finely grated fresh ginger; 1 Tbsp finely chopped crystallized ginger (optional)

Preparation info

Makes
5
half pint jars

Difficulty
Easy

Appears in

The Art of Preserving

By Lisa Atwood , Rebecca Courchesne and Rick Field

Published 2012

About

This autumnal jam can be used as an accompaniment to gingerbread or spooned over vanilla ice cream. The brown sugar gives it a deep caramel flavor, though you can use all granulated sugar if you like. Use young, firm fresh ginger for the brightest flavor.

Ingredients

3 lb (1.5 kg) pears such as Comice or Warren, peeled, cored, and cut into ½-inch (12-mm) cubes (about 8 cups)
1

Preserve
Vegan
Gluten-free

Method

Have ready hot, sterilized jars and their lids.

In a large nonreactive saucepan, gently toss together the pears, fresh ginger, sugar, lemon juice, and crystallized ginger, if using. Bring to a boil over medium-high heat, reduce the heat to medium, and cook, uncovered, stirring frequently, until most of the liquid has evaporated and the jam is th