If you've never tried making your own jam, this pear ginger jam is the perfect place to start. It's warm, gently spiced, and naturally sweet thanks to ripe pears, crisp apples, and a touch of ginger. This jam isn't just for toast, either. It pairs beautifully with soft cheeses, flaky biscuits, or even roast pork.
Plus, this jam recipe is a no-fuss, beginner-friendly project. No pectin, no complicated canning techniques. Just a saucepan, a wooden spoon, and a few pantry staples.
🍐Why You'll Love This Pear Ginger Jam 🫚
- Quick and easy - From fruit to finished jam in under 20 minutes.
- Deliciously balanced - The juicy pears and tart apples balance beautifully with the zingy ginger.
- Versatile - Incredible on toast, crackers with brie or blue cheese, or served with a cheese platter.
- Beginner-friendly - No special equipment or pectin needed.
- Small-batch friendly - Perfect if you have a few leftover apples or pears hanging around.
Ingredients
This recipe uses simple pantry staples to highlight the fruit without overpowering it.
- Pear - Bartlett or Anjou work well. Look for one that yields slightly to pressure.
- Apples - Use crisp, tart apples like Honeycrisp, Pink Lady, or Braeburn. They balance the sweetness of the pear.
- Freshly grated ginger - For a zingy kick that sets this jam apart from standard pear jam recipes.
- Lemon juice - Adds acidity to brighten the flavor and helps to preserve the jam.
- Jam sugar - Also known as preserving sugar. It contains added pectin to help the jam set.
How to Make Pear Ginger Jam
This jam follows the classic "chop, boil, test, and jar" method:
- Prep the fruit
Peel the pear and apples, remove the cores, and finely dice the fruit. - Combine and weigh
Weigh the fruit. Measure out the same weight of jam sugar. - Cook the mixture
In a medium saucepan, combine the fruit, sugar, ginger, and lemon juice. Stir to combine and bring to a rolling boil over medium-high heat. Stir often to prevent sticking. - Boil to set
Let the jam boil rapidly for 4-5 minutes. To check if it's ready, place a spoonful on a chilled plate and run your finger through it. It should wrinkle slightly and hold shape. If not, boil for 1-2 more minutes. - Jar and seal
Carefully pour the hot jam into a sterilized glass jar. Screw the lid on tightly and let the jar cool upside down. This helps create a vacuum seal.
How to Store Pear Ginger Jam
- Short-term: Store in the fridge and use within 3-4 weeks after opening.
- Long-term: If sealed properly in sterilized jars, the jam will keep for up to 12 months in a cool, dark place.
- Freezer option: Pour cooled jam into freezer-safe containers, leaving ½ inch of headspace. Freeze for up to 6 months.
FAQs About Making Pear Ginger Jam
Not with this recipe! The apples naturally contain enough pectin to help the jam set when paired with jam sugar.
This is usually due to under-boiling. Make sure the jam reaches a rolling boil and stays there for several minutes. Always test on a cold plate before removing from heat.
Yes, but keep in mind that jam takes longer to reach setting point in larger batches. Stir frequently and test in small spoonfuls for doneness.
Want more fruity recipes? Try my strawberry beet smoothie or strawberry banana smoothie bowl for your next breakfast!
Pear Ginger Jam with Apple
Equipment
- saucepan
- glass jar
Ingredients
- 1 ripe pear
- 2 apples
- 1 teaspoon fresh ginger
- ½ lemon (juice)
- 1 ¾ cup jam sugar (use equal weight to fruit)
Instructions
- Peel the apples and pear, remove the core and dice finely.
- Grate or chop the fresh ginger as finely as possible.
- Combine all ingredients in a medium saucepan.
- Bring to a full boil over medium-high heat, stirring constantly.
- Boil rapidly for 4-5 minutes. Test for set by placing a spoonful on a chilled plate and running your finger through it.
- Once set, pour hot jam into sterilized jars, seal immediately, and cool upside down. Let cool fully before storing.
Leave a Reply