One of my goals this year is to fill my new canning cupboard will home preserved goodness. And even though the new canning cupboard isn’t set to arrive until some time in March, it isn’t going to stop me from taking advantage of produce deals if I happen to come across them between now and then.
We found pears for $0.99 a pound at Market Basket the other day, and well, that was good enough for me to break out my canning pots and make some ginger pear jam.
This jam is not only delicious, but quick and easy to make. Plus, I like that the recipe is a little on the smaller side and only makes about {5} 8-ounce jars, leaving plenty of room for the other marmalades and jams I am hoping to make this year.
Perfect over a little melted butter on toast, this ginger pear jam has the perfect amount of sweetness to start your day.
I hope you enjoy the recipe as much as we do.
Here’s to a productive canning season.
~Mavis
Print Recipe
Pin RecipeIngredients
5 1/2 cups chopped, cored, peeled pears {6-8 pears, depending on size}
3 limes, zested and juiced
2 1/3 cups granulated sugar
1 Tbsp. freshly grated ginger
Instructions
Fill a boiling-water canner about 2/3 rds full with water and bring it to a boil.
Add pears, lime zest and juice, sugar and ginger crushed to a 6-quart pot and bring to a boil over medium heat, making sure to stir constantly to avoid scorching the jam.
Boil, stirring constantly until the mixture thickens, about 15 minutes.
Remove from heat and skim off any foam.
Test for the gel stage. See how to test for the gel stage HERE.
If your mixture has not reached the gel stage, return the pot back to the stove and cook over medium heat an additional 5 minutes and check again.
Next, ladle the jam mixture into hot prepared jars, filling to within 1/4 inch of tops. Wipe the jar rims and threads clean if needed. If using traditional canning jars, cover with 2-piece lids. Screw bands tightly.
If using Weck canning jars for the first time, go HERE for directions on how to use Weck canning jars.
Place jars on elevated rack in canner and then lower the rack into canner. Make sure the water is covering the jars by about 2 inches. Place the lid on the pot and bring the water to gentle boil.
Process ginger pear jam for 10 minutes.
One recipe makes about {5} 8oz jars
Remove jars and place on a towel to cool. After 24 hours check the seals. If the lid springs back, jelly is not sealed and refrigeration is necessary.
Notes
Tutorial on How to Use Weck Jars HERE.
Tutorial on How to Make Sure Your Jam Sets.
Looking for a few more canning recipes? Search my Full List of Canning Recipes
Looking for a good canning book? Here’s a list of my favorites:
- Ball Complete Book of Home Preserving
- The Blue Chair Jam Cookbook
- Jam It, Pickle It, Cure It
- Food in Jars
- The Amish Canning Cookbook
- Not Your Mama’s Canning Book
Also, check out these tutorials if you’ve never used a canner before:
Tutorial: Hot Water Bath Canning
Tutorial: How to Use a Pressure Canner
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