Pear And Ginger Jam (Small Batch)

Small batch, no added pectin pear and ginger jam; a lovely gift for Christmas!

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. 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. The best possible use for them I figured was jam; which is also great to give away (not long till Christmas!) if you happen to end up with too much of it but it keeps a good deal longer than fresh fruit.

Small batch, no added pectin pear and ginger jam - a lovely gift for Christmas!

I decided to make the jam a bit more wintry with the addition of warming ginger; I used both grated fresh ginger and finely chopped stem ginger for a nice ginger kick; if you would like it to be more of a hint of ginger than a full-on flavour then you can omit the stem ginger.

Pears are a low-pectin fruit so you wont be able to make a good pear jam without the addition of pectin. To get round this, rather than adding pectin or using jam sugar I included some very finely minced cooking apples (also from the garden), which are high in pectin and ensure a good set. 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.

Pear and ginger jam - small batch, no added pectin, a great Christmas gift.

This is a fairly firm-set jam with a lovely warming flavour, perfect for a winter breakfast spread on toast or croissants. I also think it would make a lovely cake filling and I have been having ideas for a wintry version of a Victoria sponge filled with pear and ginger jam. The recipe just makes a small batch of jam – about three medium (212-250ml) sized jars; one for you, two for gifts! But the recipe is easily doubled if needed, just make sure that you use a really deep pan to make it in as jam really bubbles up when it boils and you don’t want it to spill over.

Pear and ginger jam - small batch, no added pectin, this jam makes a great Christmas gift.

Pear and ginger jam - small batch, no added pectin, this jam makes a great Christmas gift.
5 from 2 votes

Pear And Ginger Jam

Makes about 3 medium sized jars.
Author Domestic Gothess


  • 400 g (14oz) (prepared weight) peeled and cored pears chopped into small dice
  • 150 g (5.5oz) (prepared weight) peeled and cored cooking apple very finely minced
  • finely grated zest and juice of 1 small lemon
  • 1 tbsp grated fresh ginger
  • 100 ml (scant 1/2 cup) water
  • 400 g (2 cups) granulated sugar
  • 2 balls stem ginger finely chopped


  1. 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.
  2. Place the pears, apples, lemon zest and juice, ginger and water into a deep, heavy bottomed saucepan. Bring up to a simmer and simmer gently for about 15 minutes, until the fruit is tender.
  3. Stir in the sugar and stem ginger and heat gently until the sugar has completely dissolved.
  4. Turn up the heat and cook at a rapid boil for about 10 minutes, or until it reaches 105C on a thermometer; stir regularly to prevent it from catching on the bottom.
  5. Remove from the heat and place a teaspoonful of the jam on one of the cold saucers; pop it in the fridge for a minute then push at it with a finger, if the surface of the jam wrinkles then it is ready; if not then return the pan to a rapid boil for another five minutes then remove from the heat and check again.
  6. Allow the jam to cool for 5-10 minutes, then ladle it into hot sterilised jars, seal and allow to cool. Once opened keep refrigerated.

For another lovely jam to give away for Christmas, try my delicious plum and amaretto jam.

Small batch, no added pectin pear and ginger jam; a lovely gift for Christmas!

Pear and ginger jam - small batch, no added pectin, this jam makes a great Christmas gift.

I am sharing this with Foodie FriDIY, Foodie Friends Friday, Fiesta Friday hosted by Zoale and Food Eat Love

Link up your recipe of the week

27 Comments on Pear And Ginger Jam (Small Batch)

  1. Sally hossack
    November 14, 2016 at 3:47 pm (2 years ago)

    Can I put some on my Christmas wish list please! I love pears and ginger

    • hannahhossack
      November 18, 2016 at 10:50 am (2 years ago)

      I’ll save you a jar 🙂

    • hannahhossack
      November 18, 2016 at 10:49 am (2 years ago)

      Thanks Angela! It’s nearly all gone already!

    • hannahhossack
      November 18, 2016 at 10:47 am (2 years ago)

      Thanks Eb, it’s really delicious! x

  2. Petra
    November 18, 2016 at 1:48 pm (2 years ago)

    Pear and ginger is a marriage made in foodie heaven! Your jam looks amazing and oh, even better on a croissant! As you said a perfect Christmas present as well!
    Happy FF! 🙂

  3. Julianna
    November 19, 2016 at 3:13 am (2 years ago)

    Mmmm! I love the combo of pears and apples here. I would love to give or receive this for a gift! Your photos are so warm and inviting! 😀

  4. Antonia
    November 19, 2016 at 3:47 am (2 years ago)

    Your jam looks amazing, and even more amazing spread on a croissant! If I could only reach through the screen. Gorgeous photos too! Thank you for bringing your delicious jam to Fiesta Friday 😀

  5. Miranda
    November 29, 2016 at 11:00 pm (2 years ago)

    Pear and ginger is such a great combo! I need to try making this!

    • hannahhossack
      December 8, 2016 at 10:34 pm (2 years ago)

      Do it! It’s delicious! 😛

  6. Chris Zanzig
    April 28, 2017 at 9:23 pm (1 year ago)

    I have a question, WHAT IS BALL STEM GINGER???
    Your jam looks amazing. I love pear & ginger together.

    • hannahhossack
      May 4, 2017 at 9:57 am (1 year ago)

      Hi Chris, in the UK stem ginger is sold in balls in syrup, they are about the size of a golf ball. One ball should be about a heaped tablespoons worth of chopped stem ginger if you are able to get it. You could also use crystallised ginger if you can’t find stem. Hope that helps!

  7. Tara
    September 16, 2017 at 3:20 pm (11 months ago)

    Would you be able to can this? Water bath maybe?

    • hannahhossack
      September 17, 2017 at 8:16 am (11 months ago)

      Hi Tara, I have given instructions in the recipe for sterilising jars; prepared this way the jam will keep for a year. I haven’t tried water bath canning before but I don’t see why it wouldn’t work.

  8. Pat Hunter
    September 17, 2017 at 2:44 am (11 months ago)

    Could you please tell me how many CUPS or MILLILITRES of pears / apples are used…I don’t have a scale!

    • hannahhossack
      September 17, 2017 at 8:26 am (11 months ago)

      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! 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. Sorry I can’t be more helpful!

      • Pat Hunter
        September 17, 2017 at 7:47 pm (11 months ago)

        Okay, will look into purchasing a scale. But, this pile of pears on the counter needs to be dealt with today…thanks for your help! 🙂

  9. Jan
    November 2, 2017 at 3:16 pm (10 months ago)

    Thank you for doing this recipe in small batch! I had the hardest time finding small batch recipes last year! This looks amazing. Yum – thanks for sharing:)

  10. Mora Rothnie
    December 19, 2017 at 9:49 pm (8 months ago)

    Can anybody confirm the quantities of apple and pear to use, please? I really want to make this jam but this page and the Pinterest page linked to this recipe have different quantities but both say that it makes 3 medium sized jars.

    Many thanks.

    • hannahhossack
      December 20, 2017 at 11:25 am (8 months ago)

      Hi Mora, the quantities given in the recipe are correct, I don’t know why Pinterest would be showing a different amount. Best, Hannah

  11. JaynieB24
    April 21, 2018 at 3:40 pm (4 months ago)

    Yummmmmm! Couldn’t find stem ginger so used crystallized and soaked it over night in water. I used that water as part of my water requirement. Leaves such a nice warm feeling and the texture has real mouth appeal. Definitely worth the effort. (Plus 1st jam I ever made & it was so rewarding!)

  12. JaynieB
    April 22, 2018 at 8:00 pm (4 months ago)

    Double batch made 6+ jars. Used Bartlett and Bosc pears and upped the ginger. Used only green apples. Added pure sea salt to sharpen up the flavour. Awesome!


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