Characteristic of the changing colours of the leaves, regardless of the variety of pear used in this jam, it creates a deep, autumnal hue that smacks of the warmth and spice that’s so nourishing at this time of year.
It’s a lower sugar content than many jam recipes and the slow cooking brings out a deep sticky, ginger richness to the preserve.
Whenever I make a batch, even when there’s a glut of pears and plenty of jars of jam…it’s never allowed to leave the house to gift to friends!
Gather:
2 Kg Pears, peeled, cored and chopped into chunks
350g Crystallised ginger - finely chopped (unless you like a big piece of ginger hit on your toast)
1250g Raw sugar
6 Small lemons - minced / whizzed in the food processor
To make:
Put all ingredients into a pan and leave overnight to macerate (it will smell amazing!)
Hot wash and oven sterilise 5-6 medium sized jars (150 deg for 20 mins then keep warm)
Bring the jam mixture to the boil, stirring carefully
Keep on a rolling boil for around 1 1/4 - 1 1/2 hrs, stirring from time to time to prevent sticking or burning
Test set readiness by placing a small amount on a saucer that has been in the freezer, if it wrinkles when moved at 2 minutes or before, it’s ready to jar
Ladel into jars and seal
Delicious on toast, in porridge, mixed into muffins, or even heated through and poured over ice cream!
