PEAR & GINGER JAM
Great way to use up pears and cooking apples in the autumn, nice flavour with the ginger.
Provided by clkrecipes
Time 1h30m
Yield Makes 3.2-3.6 kg
Number Of Ingredients 6
Steps:
- Peel and chop the pears and apples into small chunks. Place a couple of tea plates in the freezer for later.
- Place half the pears and all of the apples into a preserving pan, with just enough water to cover the fruit, and simmer gently until soft and mushy (about 40 mins)
- Remove from the heat, add the sugar, pectin, ginger, lemon juice and zest, also add the rest of the chopped pears. Put the pan back on the heat and dissolve sugar gently.
- Once the sugar is dissolved, bring to the boil, and boil rapidly for about 15 minutes, or until setting point has been reached. If you are getting a scum on top, put a nob of butter in at this stage.
- To check if the jam has set, put a small amount on the cold tea plate, then push gently with the spoon, the jam should wrinkle.
- Pour into sterilised jars.
GINGER PEAR FREEZER JAM
At dinner with friends one evening, one of our hosts served some pears she had preserved with ginger and lemon. The flavor was so heavenly I decided to use the fresh pears she gave us to try my hand at a ginger and lemon freezer jam.-Jeni Pittard, Commerce, Georgia
Provided by Taste of Home
Time 40m
Yield 7 cups.
Number Of Ingredients 7
Steps:
- Rinse seven 1-cup plastic containers and lids with boiling water. Dry thoroughly. In a Dutch oven, combine pears, pectin, lemon juice, lemon zest and ginger. Bring to a full rolling boil over high heat, stirring constantly. Stir in sugar. Boil for 1 minute, stirring constantly. Stir in vanilla., Remove from heat; skim off foam. Immediately fill all containers to within 1/2 in. of tops. Wipe off top edges of containers; immediately cover with lids. Let stand at room temperature 24 hours., Jam is now ready to use. Refrigerate up to 3 weeks or freeze extra containers up to 12 months. Thaw frozen jam in refrigerator before serving.
Nutrition Facts : Calories 64 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 9mg sodium, Carbohydrate 17g carbohydrate (16g sugars, Fiber 0 fiber), Protein 0 protein.
GINGER-PEACH JAM
This peach jam has a bit of a bite from the ginger, a nice combination.
Provided by ClaudiaR
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Jams and Jellies Recipes
Time 35m
Yield 64
Number Of Ingredients 5
Steps:
- Bring peaches, ginger, and pectin to a boil in a large saucepan over medium heat. Stir in the sugar and butter; cook and stir until the sugar is dissolved. Return to a boil, stirring constantly for 1 minute more. Remove from heat, and skim off any foam with a spoon.
- Sterilize the jars and lids in boiling water for at least 5 minutes. Pack the peach jam into the hot, sterilized jars, filling the jars to within 1/4 inch of the top. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids, and screw on rings.
- Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil over high heat, then carefully lower the jars into the pot using a holder. Leave a 2 inch space between the jars. Pour in more boiling water if necessary until the water level is at least 1 inch above the tops of the jars. Bring the water to a full boil, cover the pot, and process for 10 minutes.
- Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool, dark area.
Nutrition Facts : Calories 76.3 calories, Carbohydrate 19.6 g, Cholesterol 0.1 mg, Sodium 0.8 mg, Sugar 19.4 g
PEAR JAM
If you like the taste of cardamom you will love this jam. I used a combination of Bosc and Asian pears. I peeled the Asians, but not the Bosc. No-sugar dry pectin is used, so there's 50% less sugar in the recipe.
Provided by Kathy228
Categories Fruit
Time 25m
Yield 7-8 half pints
Number Of Ingredients 7
Steps:
- Place 5-1/2 to 6 cups chopped pears and the lemon juice in a heavy pot.
- Mash pears with a potato masher to desired chunkiness. If you like it fine you can coarsely grind it. But a food processor will make it too pureed for this recipe.
- Stir-in the powdered pectin, spices and ginger.
- Bring to a boil and boil hard for one minute.
- Add the sugar.
- Bring back to a boil and boil hard for 4-minutes stirring frequently.
- Ladle into sterile jars, seal and process for 10 minutes.
- Yield 7 half pints.
GINGER PEAR JAM
Make and share this Ginger Pear Jam recipe from Food.com.
Provided by dicentra
Categories Pears
Time 1h10m
Yield 40 oz
Number Of Ingredients 5
Steps:
- Grate pears coarsely. Combine grated pears with sugar, lemon juice, and ginger in large SS pot.
- Bring pear mixture to a boil. Reduce heat to medium-low and cook 30-45 minutes, or until thickened.
- Stir pectin into 3/4 cup of jam liquid, if desired, and add to jam.
- Cook 3 minutes more.
- Meanwhile prepare jars, lids, canner.
- Fill jars to 1/4-inch headspace, cap, and process 10 minutes.
Nutrition Facts : Calories 104.2, Fat 0.1, Sodium 0.5, Carbohydrate 27.2, Fiber 1.4, Sugar 24.5, Protein 0.2
GINGERY PEAR JAM
Gingery, with hints of lemon and orange, this jam is delightful on biscuits or scones. I like to use a variety of pears when making this jam, to give it more texture, while preserving the sweetness. The larger amount of ginger makes a very gingery jam, while the lesser amount (of course) is milder.
Provided by dianegrapegrower
Categories Pears
Time 1h15m
Yield 7 1/2 pints
Number Of Ingredients 6
Steps:
- Prepare 1/2 pint jars, lids, and water bath canner. Place a small plate in the freezer to chill.
- After chopping, puree roughly half the pears in a food processor until smooth. Alternatively, you may grate all the pears. Or you may use an immersion blender in the pot when half cooked. The goal is to have a jam with a smooth pulpy texture, punctuated by small chunks of fruit. Without the smooth, pulpy pears, the taste is more like pears in ginger sauce.
- Add all ingredients to a 5-6 quart dutch oven. Stir to combine, and bring to a boil. Reduce heat to medium and continue to cook until thickened, stirring occaisionally. (20-30 minutes, depending on how juicy the fruit is).
- Test thickness of jam by putting a small spoonful on a chilled plate, and tilting. If the jam remains mounded and doesn't drip, it's done.
- Fill jars, leaving a 1/4" headspace, cap, and process in boiling water bath for 10 minutes.
Nutrition Facts : Calories 745.4, Fat 0.4, Sodium 3.5, Carbohydrate 194.3, Fiber 10.3, Sugar 174.8, Protein 1.3
APPLE OR PEAR GINGER JAM
Old Victorian recipe from my grandmother. It works well with pears too if you get a bumper crop. Original was in imperial measure. Ginger can vary in intensity so taste and try before adding. Use as a tangy jam or in tartlets.
Provided by Yppolita
Categories Apple
Time 1h30m
Yield 9 1/2-10 8 oz. jars.
Number Of Ingredients 5
Steps:
- Use a trivet under the pot.
- Stew the apples gently in 10 fl.oz. water until applesauce consistency (I mash with potato masher).
- Add 12 oz. by weight of sugar for each pint (20 fl.oz.) of apple sauce and bring to the boil. Simmer lightly.
- Add the lemon juice and rind.
- Weigh,rough chop the ginger and add to apples.
- Bring back to boiling point (caution this scorches easily). Test for set. This is quick because of the natural pectin.
- Bottle in sterilised jars.
Nutrition Facts : Calories 101.9, Fat 0.3, SaturatedFat 0.1, Sodium 2, Carbohydrate 27.2, Fiber 4.6, Sugar 20.1, Protein 0.5
GINGER-PEACH JAM (NO PECTIN NEEDED)
Another fantastic recipe from my upstairs neighbor, who likes to raid my fruit trees, and always gives me the wonderful things she makes with that fruit. I love to use this jam poured over chicken pieces in a crock pot, or covered in the oven.
Provided by Mirj2338
Categories Fruit
Time 40m
Yield 8 serving(s)
Number Of Ingredients 5
Steps:
- Place the peaches in boiling water for 1 minute, or until the skins loosen.
- Then plunge them in ice water.
- Slip off the skins, halve the fruit and remove the pits.
- Cut the peaches into 1 inch pieces.
- In a large, non-reactive pot, mix the peaches, sugar, ginger, lemon juice and allspice.
- Simmer over medium heat for 30 minutes, or until the mixture thickens and mounds on the spoon.
- Ladle into jars and store in the fridge for up to 2 months.
Nutrition Facts : Calories 358.8, Fat 0.5, Sodium 1.1, Carbohydrate 91.8, Fiber 2.6, Sugar 89.2, Protein 1.6
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