I can’t believe it’s already the end of August! Usually by now I’ve canned a ton of fruits and vegetables so I can enjoy them all year long. This year I didn’t get to as much canning as I normally do. I canned a few fruit jams early in the season and a hot pepper jam but that’s it.
I’m looking forward to tomatoes and peaches being in season so that I can can salsa, tomato sauce, and peach butter. Those are 3 of my favorites and something I end up canning most years. I might also make some taco sauce as that was a favorite the year I made it.
One of the jams I did make earlier in the season was this Pear Ginger Jam. I’ve been all over pear jams and butters the last few years. I’m not sure what it is about the pear flavor but it works really well in a jam. Probably because it’s so sweet and juicy and the flavor comes through in the jam.
The recipe for the Pear Ginger Jam is super easy because it only has a handful of ingredients. I ended up using some spices as well but the other ingredients were simply pears, limes, sugar, and ginger. How easy is that?
I found that cooking this recipe was a snap. It came together easily and thickened when it should have. Sometimes I have trouble getting jam to thicken without additional pectin but I didn’t have a problem with it this time.
The jam gets nice and thick and smells amazing as it cooks. It’s sweet, fruity, and just a bit spicy. I tried it on an English muffin as well as on a cranberry scone and it was delicious on both. It would be good served with cream cheese on a cracker as well.
- 5½ c. pears, cored and finely chopped
- Grated zest and juice of 3 limes
- 2½ c. sugar
- 1 T. ginger, grated
- 1 t. cinnamon
- ½ t. nutmeg
- Prepare a boiling water canner, seven 8-ounce jars, and lids.
- In a large saucepan combine the pears, lime zest, lime juice, sugar, ginger, cinnamon, and nutmeg. Bring to a boil over medium high heat, stirring to dissolve the sugar.
- Boil, stirring frequently, until the mixture has thicken, between 15 and 20 minutes. If gel stag has been reached carefully skim off any foam on top.
- Ladle hot jam into hot jars and leave ¼ inch headspace. Remove air bubbles and adjust the headspace.
- Wipe the rim, center the lid, and screw on the screw band to fingertip tight.
- Place the jars in the canner, making sure they are covered by water and bring to a boil. Process for 10 minutes. Remove canner from heat and remove lid. Allow to cool for 5 minutes before removing jars.
- Allow jars to cool for 24 hours then check the seals.
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