Saturday, May 28, 2011

Pear and Ginger Jam

5 lbs. small pears, peeled, cored, and cut into 1/4 inch slices
2 c. sugar
2 Tbsp. minced candied ginger root, rinsed
2 tsp. grated lemon zest
1/4 c. fresh lemon juice
1 vanilla bean, split and scraped

Toss the pears with the sugar, ginger root, zest, lemon juice, and vanilla bean in a large bowl. Let stand 3 hours at room temperature or refrigerate overnight. Pour the pear mixture into a large 6-quart nonreactive shallow pan and place over high heat. Bring to a boil, reduce heat to low, and continue cooking for 1 1/2 hours. Stir occasionally. Pieces of pear will still be visible and jam will have thickened to a chunky applesauce consistency. Remove vanilla bean. Ladle the jam into hot sterilized jars, and seal with new lids and metal rings. Wipe rims clean with a damp towel. Process in a hot water bath for 15-20 minutes. Remove, cool, check seals, label and store.

Yield: About 5 half-pint jars

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