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

Makes about 3 medium sized jars.
Course Breakfast, Side Dish
Cuisine British
Keyword jam
Prep Time 15 minutes
Cook Time 25 minutes
Author Domestic Gothess

Ingredients

  • 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 ½ cup) water
  • 400 g (2 cups) granulated sugar
  • 2 balls stem ginger finely chopped

Instructions

  • 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.
  • 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.
  • Stir in the sugar and stem ginger and heat gently until the sugar has completely dissolved.
  • 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.
  • 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.
  • 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.