While the pumpkins were cooking down yesterday, I used the last of my pears to make a batch of pear ginger jam. I’d never had this particular combination before, but have heard good things about it, so I thought I’d give it a shot.
Not knowing any better, I went out and bought myself a nice plump ginger root, only to discover that all of the recipes out there call for candied ginger, not fresh. Instead of dashing out to buy the candied variety, I opted to experiment with what I had.
Since I’ve never tasted the original version, I can’t really compare the two, but what I ended up with tasted absolutely wonderful. Everyone kept sneaking into the kitchen all evening to steal a taste from the partial jar that’s in the fridge.
Pear Ginger Jam:
- 4 cups chopped pears
- 2 tablespoons lemon juice
- 1/3 of a cup of finely minced fresh ginger root
- 1 package of pectin
- 7 cups of sugar (see note)