Ginger Pear Preserve

In Dairy-free, Gluten-free, Recipes | Delicious and Quick Recipes for Real Foodby Lisa Soldo-JohnsonLeave a Comment

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 Pear Jam.

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.

I hope you enjoy this recipe! If you’ve made it please share it with me by tagging @culinary.butterfly on Instagram or @culinarybutterfly on Pinterest, or by using the hashtag #culinarybutterfly on Facebook

Share this Post

JOIN THE CULINARY BUTTERFLY COMMUNITY!

And receive a Free gift in your inbox!
Subscribe to receive my latest recipes via email that you can view on your favorite smartphone or browser.

Print Recipe
Ginger Pear Preserve Yum
A refreshingly unique twist to pear preserve. An excellent spread on crackers, toast or anything that needs a little sweet touch.
Servings
small jars
Servings
small jars
Instructions
  1. Sterilize the jars for water bath canning.
  2. 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.
  3. Remove the pan from the heat an stir to distribute the fruit into the liquid.
  4. 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.
  5. Bring to a boil and process for 5 minutes. Remove jars and let cool.
Recipe Notes

Recipe adapted from The Complete Book of Home Preserve by Ball

Recipe found on www.culinarybutterfly.com

Leave a Comment