Ginger Pear Jam

ginger pear jam

Have any ripe pears? Like jam? I made this super yummy ginger pear jam after trying to rack my brain for a creative way to use up the rest of my extremely ripe pears. I own the Ball Automatic Jam Maker which I use pretty often. My husband thought I was a bit off the rocker when I bought it but I have used it pretty often to make jams either for myself or to give as gifts. I do not know how to can so after I pour the jam into clean dry  jars I either stick it in my fridge or give as gifts. I hope to be able to learn how to can in the future. A great tip for ginger is after you buy and peel the ginger root, freeze it and then you can grate it straight from the freezer. It’s super easy and always available. Trick from Rachael Ray!

Don’t have a jam maker? This post is meant to give you some inspiration to combine certain flavors together for a great tasting jam. Here is a link to Simple Bites that explains a bit better how to make jam on the stovetop. I have made jam on the stovetop before but prefer this jam maker because you can walk away from it and the risk of the jam burning is minimal, given that you add the right ingredients.

Kid Friendly Tips: Your child can help by mashing the pears and adding the rest of the ingredients. It’s a great exercise for kids to learn how to follow directions and sequence. It also can be a great gift for a teacher, friend, or family member that you and your child can do together.

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Ingredients:
2.5 tablespoons of powdered pectin

4 medium Bartlett pears, peeled, cut and crushed with a potato masher

1 teaspoon of grated fresh or frozen ginger

1/2 teaspoon of cinnamon

1/4 teaspoon of ground all spice

1/4 teaspoon of unsalted butter

1 teaspoon of vanilla extract

2 cups of granulated sugar

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Make the crust:
1. In your jam maker sprinkle pectin. Add pears and ginger through vanilla.
2. Press “Jam”
3. When there are four beeps, add sugar.
4. Let jam mix until done.
5. Let cool for about 10 minutes or so. Don’t add boiling jam to jars until its cooled down a bit.
6. Add jam to jars and allow to cool for another 30 minutes or so.
7. Add to fridge and eat within three weeks. Yield 2 half pint jars of jam.
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ginger pear jam

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