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Ginger Pear Jam

  • Author: Mavis Butterfield



5 1/2 cups chopped, cored, peeled pears {6-8 pears, depending on size}
3 limes, zested and juiced
2 1/3 cups granulated sugar
1 Tbsp. freshly grated ginger


Fill a boiling-water canner about 2/3 rds full with water and bring it to a boil.

Add pears, lime zest and juice, sugar and ginger crushed to a 6-quart pot and bring to a boil over medium heat, making sure to stir constantly to avoid scorching the jam.

Boil, stirring constantly until the mixture thickens, about 15 minutes.

Remove from heat and skim off any foam.

Test for the gel stage. See how to test for the gel stage HERE.

If your mixture has not reached the gel stage, return the pot back to the stove and cook over medium heat an additional 5 minutes and check again.

Next, ladle the jam mixture into hot prepared jars, filling to within 1/4 inch of tops. Wipe the jar rims and threads clean if needed. If using traditional canning jars, cover with 2-piece lids. Screw bands tightly.

If using Weck canning jars for the first time, go HERE for directions on how to use Weck canning jars.

Place jars on elevated rack in canner and then lower the rack into canner. Make sure the water is covering the jars by about 2 inches. Place the lid on the pot and bring the water to gentle boil.

Process ginger pear jam for 10 minutes.

One recipe makes about {5} 8oz jars

Remove jars and place on a towel to cool. After 24 hours check the seals. If the lid springs back, jelly is not sealed and refrigeration is necessary.