Directions: |
Directions:Wash your jars, lids, and bands. Place jars in canner, fill canner 2/3 full with water, bring canner to a rolling boil, and boil jars for 10 minutes to sterilize them. (Add 1 extra minute of sterilizing time for every 1000 feet above sea level.) Reduce heat and allow jars to remain in hot canner water until ready to use. Place lids in water in a small sauce pan, heat to a low simmer, and hold until ready to use.
2. Peel and core pears, and then mash pears in a large bowl.
3. Measure 4 cups of mashed pear (saving any extra for another use), and combine the measured quantity in a saucepan with ginger, lemon juice, and calcium water. Mix well.
4. In a separate bowl, combine sugar and pectin powder. Mix thoroughly and set aside.
5. Bring fruit mixture to a full boil over high heat. Slowly add pectin-sugar mixture, stirring constantly. Continue to stir vigorously for 1 to 2 minutes to dissolve pectin while the jam returns to a boil. Once the jam returns to a full boil, remove it from the heat.
6. Can Your Jam: Remove jars from canner and ladle jam into hot jars, leaving ¼ inch of headspace. Remove trapped air bubbles, wipe rims with a damp cloth, put on lids and screw bands, and tighten to fingertip tight. Lower filled jars into canner, ensuring jars are not touching each other and are covered with at least 1 to 2 inches of water. Place lid on canner, return to a rolling boil, and process for 10 minutes (adjusting for altitude if necessary). Turn off heat and allow canner to sit untouched for 5 minutes, then remove jars and allow to cool undisturbed for 12 to 24 hours. Confirm that jars have sealed, then store properly.
If you’re looking for something a little different, why not try honey instead of sugar in this recipe? In place of the sugar, use 1/2 to 1 cup (170 to 340 g) of honey. |
This recipe for Pear-Ginger Jam is from