A delicious jam that celebrates pears with the mild heat of ginger
- 6 cups chopped pears
- 3/4 cup brown sugar
- 3 1/4 cup granulated sugar
- 1 tsp butter
- 1 tsp lemon juice
- 1 star anise
- 1 cinnamon stick
- 1 tsp freshly grated nutmeg
- 3 TBS freshly grated ginger root
- pinch of salt
- 1 box low sugar pectin
- additional lemon juice, some fruit fresh or citric acid to put into the water to keep the pears from turning brown while you get them all chopped
- Have your canner and 6 half pint jars ready.
- Chop the pears into small pieces. As you work put them in a bowl of water with some lemon juice, fruit fresh or citric acid to keep them from turning brown.
- Grate your ginger; I keep my ginger root in the freezer – that way I can always have some on hand and it is very easy to grate. I used my Microplane citrus grater for this recipe.
- Place the 6 cups of pears, the 3/4 cup of brown sugar in a heavy bottomed large pot on the stovetop. Let this cook just until the sugar melts.
- Add the star anise, the cinnamon stick and the grated nutmeg.
- Add the pectin and 1/4 cup of granulated sugar. Add the 1 tsp of butter. Cook over med-high heat until this comes to a rolling boil.
- Add the remaining granulated sugar and the 1 tsp of butter. When it comes back to a rolling boil let it boil for one minute and turn off the heat. Remove the star anise and cinnamon stick.
- Fill your jars. Use a non-metal utentsil (I use my plastic offset spatula) to remove and bubbles. Wipe off the rims and seal.
- Process in a water bath canner for 20 minutes if under 3,000 ft., 25 minutes if 3,000+. Always check your canner’s instructions before using it. Turn off the heat and let the jars sit in the canner for 5 minutes then remove.
Keywords: jam, pear jam, pears, ginger spiced pear jam