This recipe for Pear Jam is so easy to make and yet is so flavorful. Try it on pork, chicken, biscuits or toast.
Keyword: ginger, pears
Author: Pamela Baker
heavy-bottomed Dutch oven
half-pint canning jars
Water Bath Canner
8cupspearspeeled and chopped
Prepare pears by peeling and chopping. Add pears to a large pot or dutch oven. Add sugar, ground cinnamon and ground ginger. Stir to combine. Cook uncovered over medium heat at a simmer for 1-1/2 to 2 hours or until jam thickens. Stir frequently.
Remove from the heat and skim off any foam. Ladle into prepared half-pint jars, leaving 1/4" headspace. Remove air bubbles, wipe rims and affix lids. Tighten jars finger tight. Process in water bath canner for 10 minutes. (Start 10 minute timer after water comes to a boil.)
Carefully remove jars to a towel covered countertop. Allow jars to rest undisturbed for 24 hours.
This recipe does not require pectin. I've been told that you can make and preserve this jam without processing in a water bath canner. Simply feel the sterilize jars, seal and let rest on the countertop for 4-24 hours. You should hear the lids "ping", which is a sign they have sealed.