Gingered Pear Preserves Recipe

Pear And Ginger Jam (Small Batch) Domestic Gothess

WEBNov 14, 2016 · Place the pears, apples, lemon zest and juice, ginger and water into a deep, heavy bottomed saucepan. Bring up to a simmer and …

Rating: 4.9/5(8)
1. Place a couple of saucers into the freezer and sterilise your jars; I do this by washing them in hot, soapy water, rinsing well then placing the jars, and their lids, in the oven on a low heat until needed.
2. Place the pears, apples, lemon zest and juice, ginger and water into a deep, heavy bottomed saucepan. Bring up to a simmer and simmer gently for about 15 minutes, until the fruit is tender.
3. Stir in the sugar and stem ginger and heat gently until the sugar has completely dissolved.
4. Turn up the heat and cook at a rapid boil for about 10 minutes, or until it reaches 105C on a thermometer; stir regularly to prevent it from catching on the bottom.

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Pear and Ginger Preserve – A BrownSugar 4Ingredient Jam Recipe

WEBSep 4, 2021 · Pear and Ginger Preserve. Coarsely chop your peeled pears into chunks and place in a large heavy-bottomed saucepan with the sugar and lemon juice. Set the pan …

Rating: 4.7/5(6)

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Small Batch Pear Ginger Jam Mother Would Know

WEBJan 18, 2021 · Either layer them or mix. Let the mixture stand at room temperature for at least 1 hour, until all the sugar dissolves. On low …

1. Put all of the ingredients into the large pot. Either layer them or mix. Let the mixture stand at room temperature for at least 1 hour, until all the sugar dissolves.
2. On low heat, bring the mixture to a simmer. Continue cooking until the jam is thick but not sticky, stirring frequently. Cooking time varies considerably. The range Deborah provided for a double recipe (using 4 pounds of pears) was 90 minutes to almost 2 hours. I found that my 2 pound batches took about 1 & 1/2 to 1 & 3/4 hours, i.e. 90 - 105 minutes. To test for doneness, either use a thermometer (done at 220 degrees F/105 C or use frozen plates. The plate test requires freezing the plates until quite cold (I put them in the freezer when I start the jam cooking.) Remove a plate from the freezer. Spoon a small amount of jam onto the plate. After a minute or so, when it is cool enough to touch, run your finger through the jam. If it has a skin and does not run, it's set. If it is still runny, let it continue to simmer for another few minutes and test again.
3. Once the jam is ready, remove the pot from the heat. Let it sit for about 5 minutes, then ladle it into the jars, clean off any drips with a moistened cloth and close the jars. Refrigerate

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