Pear And Ginger Jam

• Vegan
• Gluten free

• Produce

  • 306 g Cooking apple, prepared
  • 1 tbsp Ginger, fresh
  • 2 balls Ginger, stem
  • 1 Lemon, Zest and juice of small
  • 797 g Pears, prepared

• Baking & Spices

  • 400 g Granulated sugar

• Liquids

  • 100 ml Water

Found on domesticgothess.com

Description

Directions

• Place a couple of saucers into the freezer and sterilise your jars; I do this by washing them in hot, soapy water, rinsing well then placing the jars, and their lids, in the oven on a low heat until needed.
• Place the pears, apples, lemon zest and juice, ginger and water into a deep, heavy bottomed saucepan. Bring up to a simmer and simmer gently for about 15 minutes, until the fruit is tender.
• Stir in the sugar and stem ginger and heat gently until the sugar has completely dissolved.
• Turn up the heat and cook at a rapid boil for about 10 minutes, or until it reaches 105C on a thermometer; stir regularly to prevent it from catching on the bottom.
• Remove from the heat and place a teaspoonful of the jam on one of the cold saucers; pop it in the fridge for a minute then push at it with a finger, if the surface of the jam wrinkles then it is ready; if not then return the pan to a rapid boil for another five minutes then remove from the heat and check again.
• Allow the jam to cool for 5-10 minutes, then ladle it into hot sterilised jars, seal and allow to cool. Once opened keep refrigerated.