Homemade Ginger Pear Jam
- Li Hua Meggy Xue
- Nov 9, 2015
- 3 min read
Today, I'm going to show you guys how to make "Ginger Pear Jam" at home step by step! I choose Asian yellow pear, gingerroot and lime as my raw food products, you can use any other kinds of pear. And the preserving method I use is "waterbath canning". (Actually, I want to make Ginger peach jam, but peach season starts from early May to late September.)
The reason why I choose to make ginger pear jam is because I never taste it before, and ginger is great for winter
Ginger Pear Jam (end product)
Nutrition Value
(Source: USDA National Nutrient data base) (Click pictures for more information)
You will need:
5-1/2 cups finely chopped cored peeled pears, about 8 medium (or Asian yellow pear, 4 large)
Juice of 3 limes
2-1/3 cups granulated sugar
2 Tbs freshly grated gingerroot
1-1/2 Tbs. pectin (optional, I used)
Ladle
Peeler
Grated zest
Tasting spoon
Wooden spoon
Measuring spoon
Measuring scale
7 Ball® (8 oz) half pint glass preserving jars with lids and bands (I use 1 small and 1 large glass preserving jar from walmart)
Recipe:
1. Combine grated pears, sugar, lime juice, and ginger in large stainless steel pot. (Click pictures to zoom in)
2. Bring pear mixture to a boil. Reduce heat to medium-low, and cook 30 to 45 minutes, or until jam has thickened. Stir pectin into jam liquid, if desired, cook 3 minutes more, or until jam is thick. Remove air bubbles.
3. Meanwhile, sterilize jars and lids: Submerge jars in large pot filled halfway with simmering water, and lids in small pot of simmering water. Keep jars and lids in hot water until ready to use.
4. Remove jars one at a time from hot water, and fill with jam, leaving ¼-inch headspace. Seal with lids. And return sealed jars to pot, adding extra water to cover jars by 1 inch, if necessary.
5. Bring water to a boil, and boil 10 minutes. Remove jars from water, and cool.
6. Check lids for seal after 24 hours. Lid should not flex up and down when center is pressed.
(I put them at basement in wine cellar. They looks great haha! BUT HOT, becareful.
My mom was making grape wine, I want to make it too, but takes long time, I will try to make it next time!! :D There is the pciture, does not relate to my ginger pear jam, haha.
Reflection:
I used tasting spoon to tasted the ginger pear jam while I was cooking it, it was very hot, sugary, watery and spicy at first, then the jam became thicker and thicker. I saw the jelly texture in the steel pot. It is light orange colour. I thought it might be great idea to spread some jam on the egg cake since my mom made it. I try it, I don't like it to be honesty, haha! because it's hot and too sweet...weird. So I think maybe it will be a different taste when it gets cooler. On the next day, I try it, it is bettet taste than I thought!! First, I smell strong ginger, and jelly with some pear texture. It is not that sweet any more, but if I will make the jam again, I will change sugar amount to 1 cup or half cup, because personally, I like little sweet or medium sweet, but the ginger pear jam that I made is same sweet taste like what they sale in store. So far, it is good experience!
Reference:
Pictures:
cabbagetownmarket. (Photographer). (2015, Nov 8). cabbagetownmarket [digital image]. Retrieved from http://www.freshpreserving.com/system/files/styles/recipe_featured_image__800x600_/private/image_33.jpg?itok=sFIdGRi5
Websites:
http://www.vegetariantimes.com/recipe/ginger-pear-jam/
http://www.freshpreserving.com/recipes/ginger-pear-preserves
http://dish.allrecipes.com/cup-to-gram-conversions/
http://www.nutrition-and-you.com/ginger-root.html
http://www.nutrition-and-you.com/lemon.html
Video:
https://www.youtube.com/watch?v=0hX3aAMvlDM
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