I am a child of a homemade jam making mother. I grew up on peanut butter and jelly sandwiches, toast, pancakes and waffles all slathered with homemade jams of every flavor. So naturally, when I became a mother, I raised Jam eating kids too.
One summer I dedicated my weekends to turning every type of berry I could get my hands on into jam and canning them for the winter. Of all the flavors I made, there were two that became my official favorites: Huckleberry Jam and this Ginger
Use this jam on all the usual stuff or as a spread it on crackers, serve it with Brie Cheese and sliced French baguette, or anything that needs a little fruity ginger flavor to bring excitement to the dish.
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| Servings |
small jars
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- 3 pounds pears, cored and diced
- 3 tablespoons ginger, peeled, and finely diced
- 1 zest of grated lemon
- 3 tablespoons lemon juice
- 1 1/2 cups granulated sugar
Ingredients
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- Sterilize the jars for water bath canning.
- In a medium pan, bring pears to a boil. Lower the heat and add ginger, lemon zest, lemon juice, and sugar and continue to simmer 15-20 minutes or until pears are very soft and translucent.
- Remove the pan from the heat an stir to distribute the fruit into the liquid.
- Ladle the hot jam into the jars, leaving 1/4-inch headspace on the top. Use a cloth to wipe the rims of the jars. Place a flat ring and lid on each jar. Finger tighten and place back into the water bath.
- Bring to a boil and process for 5 minutes. Remove jars and let cool.
Recipe adapted from The Complete Book of Home Preserve by Ball
Recipe found on www.culinarybutterfly.com