STREAMING NOW: Eden Eats

Want more from Genius Kitchen?

Watch on your Apple TV, Roku, or Fire TV and your iOS, Fire, or Android device.

Learn More
“Gingery, with hints of lemon and orange, this jam is delightful on biscuits or scones. I like to use a variety of pears when making this jam, to give it more texture, while preserving the sweetness. The larger amount of ginger makes a very gingery jam, while the lesser amount (of course) is milder.”
READY IN:
1hr 15mins
YIELD:
7 1/2 pints
UNITS:
US

Ingredients Nutrition

Directions

  1. Prepare 1/2 pint jars, lids, and water bath canner. Place a small plate in the freezer to chill.
  2. After chopping, puree roughly half the pears in a food processor until smooth. Alternatively, you may grate all the pears. Or you may use an immersion blender in the pot when half cooked. The goal is to have a jam with a smooth pulpy texture, punctuated by small chunks of fruit. Without the smooth, pulpy pears, the taste is more like pears in ginger sauce.
  3. Add all ingredients to a 5-6 quart dutch oven. Stir to combine, and bring to a boil. Reduce heat to medium and continue to cook until thickened, stirring occaisionally. (20-30 minutes, depending on how juicy the fruit is).
  4. Test thickness of jam by putting a small spoonful on a chilled plate, and tilting. If the jam remains mounded and doesn't drip, it's done.
  5. Fill jars, leaving a 1/4" headspace, cap, and process in boiling water bath for 10 minutes.

Watch more

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a
SORT BY: