PEAR AND GINGER JAM
Steps:
- 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.
PEAR GINGER JAM
Make this easy jam at home-- only 4 ingredients!
Provided by Holly Baker
Categories Canning
Time 40m
Number Of Ingredients 4
Steps:
- In a large pot, combine the pears, fresh ginger, sugar and juice from one lemon.
- Bring to a boil over medium-high heat them reduce the heat to medium. As you cook the jam for 10-15 minutes, it will thicken.
- Use a potato masher to help break down the fruit if necessary. If you want to make more of a sauce similar to an applesauce, you could puree the jam before canning it.
- When the jam is the consistency you prefer, ladle it into jars leaving 1/4 inch headspace.
- Process the jars for 10 minutes in a water bath canner (adjust for your altitude as needed). Or you could store the jam in the refrigerator for about a month.
Nutrition Facts : Calories 40 calories, Carbohydrate 11 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 0 grams fat, Fiber 1 grams fiber, Protein 0 grams protein, SaturatedFat 0 grams saturated fat, ServingSize 1 tablespoon, Sodium 2 grams sodium, Sugar 8 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 0 grams unsaturated fat
GINGERED PEAR-PLUM CHIA SEED JAM
Summer plums, fall pears, and a nice little spicy hit of ginger. This healthier jam is naturally sweetened with a small amount of pure maple syrup (or honey) and thickened with superpowered chia seeds. Perfect for the freezer - if you can stop eating it long enough to tuck some away!
Provided by Kare for Kitchen Treaty
Number Of Ingredients 5
Steps:
- Set a medium-large saucepan over medium-high heat. Add pears, plums, ginger, and 1/3 cup maple syrup. Heat until boiling and reduce heat to medium. Cook, stirring frequently, until the fruit has cooked down and liquified, 25-30 minutes. Carefully mash any remaining chunks of fruit with a potato masher or fork. Taste and add additional syrup, if desired, until the jam reaches the sweetness level that you prefer. Stir in chia seeds and cook for another minute. Remove from heat and let cool enough to pour into lidded jars. Keeps in the refrigerator for up to 2 weeks, or freeze for 2-3 months.
PLUM, RED PEAR, AND GINGER JELLY
This is a great tasting jelly, that just came to be because I had this in my refrigerator at the time. It is very good, especially on biscuits or even scones.
Provided by Tiffany Bannworth
Categories Jams & Jellies
Time 1h
Number Of Ingredients 6
Steps:
- 1. Peel plums, pears, and ginger. Then slice paper thin or as small as possible.
- 2. Then boil in water. Reduce to a simmer and cover. Cook for 30-45min.
- 3. Place in food processor. Puree/liquefy.
- 4. Return to pot. Add sugar and whisk.
- 5. Cook on medium heat for 10 minutes.
- 6. Then while whisking, add the envelopes of gelatin, one at a time.
- 7. Make sure to not leave any clumps.
- 8. Pour into sterilized jars, leaving 1/2in gap.
- 9. Can using water bath process.
PLUM JELLY
Raw plums right from the tree to make jelly that will keep in a home canning jar on the pantry shelf until opened. If processing for canning then mixture should be a bit watery. The canning process will thicken the jelly.
Provided by Shady Acres Cooking
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Jams and Jellies Recipes
Time 1h
Yield 5
Number Of Ingredients 3
Steps:
- Combine plums, sugar, and water in a large pot over medium-high heat. Bring to a boil, stirring until sugar dissolves. Lower heat to medium and cook, stirring occasionally to prevent sticking, until mixture has thickened to desired consistency, 30 to 40 minutes.
- Meanwhile, inspect five 8-ounce jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until jelly is ready. Wash new, unused lids and rings in warm soapy water.
- Remove jelly from the heat and skim off any heavy foam. Ladle hot jelly into hot, sterilized jars, filling to within 1/2 inch of the top. Run a clean knife or thin spatula around the insides of the jars to remove any air bubbles. Wipe rims with a moist paper towel to remove any residue. Top with lids and screw rings on finger-tight.
- Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars 2 inches apart into the boiling water using a holder. Pour in more boiling water to cover jars by at least 1 inch. Bring to a rolling boil, cover, and process for 15 minutes. Remove jars from water bath and tighten rings.
- Place jars on a towel to cool until lids pop. Press lids to confirm the seal.
Nutrition Facts : Calories 723.7 calories, Carbohydrate 185.9 g, Fat 0.6 g, Fiber 3.2 g, Protein 1.6 g, Sodium 1.4 mg, Sugar 182.4 g
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