This is a delectable jam for toast or scones – and equally delicious drizzled on goat cheese for an appetizer with crackers or fruit. Glaze turkey burgers during the last minute of grilling with a brushing of jam.
INGREDIENTS:
4 cups pears (about 8 or 9 pears), peeled, cored and chopped into 1 inch pieces
2 tablespoons lemon juice
1 teaspoon lemon zest
1/3 cup fresh ginger root, peeled and finely minced*
1 package powdered pectin (like Sure Jell)
7 cups sugar
METHOD:
Place the chopped pears in a large stockpot with 1/4 cup water and cook over low heat, just until pears begin to soften about 15 minutes. Turn off the heat and mash the pears with a potato masher or wooden spoon.
Add lemon juice, lemon zest, and ginger root, and bring the mixture to a boil over medium-high heat. Stir in a package of pectin. Slowly stir in sugar and bring the mixture to a boil, stirring constantly. Jam is ready when it slides off the back of a metal spoon in a sheet–it should be thickened and jam-like, not runny.
Lade into hot sterile half-pint jars, leaving 1/8 inch head space, and wipe rims clean. Top with a hot lid and twist to secure the ring. Process in a hot water bath for 10 minutes. Allow jars to cool and do not disturb them for 24 hours. Check seals, wash and polish each jar carefully, and label. Store in a cool, dark space.
YIELD: Makes about 7 half pints jars.
*1/4 cup crystallized minced ginger may be substituted
