Print

Easy Homemade Spiced Pear & Ginger Jam

homemade spiced pear and ginger jam - featured image
Print Recipe

This homemade spiced pear and ginger canning jam is the taste of fall, with a perfect balance of sweet pear and warm ginger kick. It’s quick to make with simple ingredients and perfect for gifting.

Ingredients

Scale
  • 4 pounds ripe but firm pears (about 6–8 medium pears, preferably Bosc or Anjou)
  • 3 cups granulated sugar
  • 3 tablespoons fresh ginger, finely grated
  • 1 teaspoon ground ginger
  • 3 tablespoons freshly squeezed lemon juice
  • 1 teaspoon ground cinnamon (preferably Ceylon cinnamon)
  • ¼ teaspoon ground cardamom
  • ¼ teaspoon ground nutmeg (freshly grated if possible)
  • 1 box (1.75 ounces) powdered pectin (e.g., Sure-Jell)

Instructions

  1. Prepare your canning equipment: Wash jars, lids, and rings in hot soapy water. Place jars in canning pot, cover with water, and bring to a simmer. Keep hot until ready to fill. Place lids in a small saucepan of simmering water (do not boil).
  2. Prepare the pears: Peel, core, and dice pears into ½-inch pieces (about 8 cups).
  3. Combine fruit and sugar: In a large pot, combine diced pears, sugar, and lemon juice. Stir gently and let sit for about 5 minutes.
  4. Add the spices and ginger: Stir in grated fresh ginger, ground ginger, cinnamon, cardamom, and nutmeg. Mix well.
  5. Cook the jam: Place pot over medium-high heat and bring to a full rolling boil, stirring frequently. Once boiling, stir in pectin powder. Return to a full rolling boil and cook for exactly 1 minute, stirring constantly.
  6. Test for doneness: Drop a small spoonful of jam onto a cold plate and let sit for 30 seconds. Run your finger through it; if it wrinkles and doesn’t run back together, it’s ready. If still runny, cook another 2-3 minutes and test again.
  7. Mash to desired texture: Remove pot from heat. Use a potato masher to break down pears to preferred consistency, or use an immersion blender for smoother jam.
  8. Fill the jars: Using jar lifter, remove hot jars from canning pot and place on a clean towel. Place canning funnel on a jar and ladle hot jam into each jar, leaving ¼-inch headspace. Wipe rims with a clean, damp towel. Center a lid on each jar and screw on ring until fingertip-tight.
  9. Process the jars: Lower filled jars into simmering water in canning pot, ensuring they’re covered by at least 1 inch of water. Bring to a full boil and process for 10 minutes (adjust for altitude: add 1 minute per 1,000 feet above sea level).
  10. Cool and check seals: Remove jars and place on a towel-lined counter. Do not disturb for 12-24 hours. After cooling, press center of each lid; if it doesn’t flex up and down, it’s sealed. Refrigerate any unsealed jars and use within 3 weeks.

Notes

Don’t skip the lemon juice; it helps activate pectin and balance sweetness. Grate ginger finely to avoid fibrous bits. Stay by the stove during cooking to prevent scorching. Use the cold plate test for doneness. Label jars with date and flavor. Flavor improves after a few weeks of storage.

Nutrition

Keywords: pear jam, ginger jam, spiced jam, homemade jam, canning recipe, fall preserves, pear ginger jam, easy jam recipe

Find it online: https://cooksyla.com/easy-homemade-spiced-pear-and-ginger-jam/