Pear-ginger jam

Yield: 7 pints

28c ripe cored, chopped pears  (about 40 lbs)
12c sugar
2 packs original pectin
1/4 c lemon jiuce
3/4 c minced peeled, fresh ginger
1 T dried minced orange rind
1 tsp cinnamon
1/2 tsp clove
1 tsp butter (to prevent foaming)


Combine half of the sugar and pectin ( 1 pack) with cold chopped fruit.
Heat on medium, stirring  mixed fruit in large stock pot.
Once the sugar has dissolved, bring boil.

Slowly add rest of pectin and sugar, stirring constantly.
Bring to a rolling boil, add butter to prevent foaming.
Stir constantly to prevent scorching the bottom of the pot.
Stir boiling jam 15 minutes until jam sheets off back of clean metal spoon.
Or you can use a candy thermometer to obtain 105f.

Once jam is ready:

Pour into pre-heated pint size canning jars.
Submerge into water bath canner (covering finger tight sealed jars by a minimum 1″ of water).
Water bath can 10 minutes.
Let sit 5-10 minutes before taking jars out of canner.

Let completely cool before storing.
Note: plum jams may take up to a week to fully set!


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