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Apple Or Pear Ginger Jam Recipe

This tantalizing Apple (or Pear) Ginger Jam recipe is a treasured heirloom, passed down from my grandmother's Victorian kitchen! Perfect for using up a bumper crop of apples or pears, this recipe boasts a vibrant, tangy flavor with a delightful ginger kick. Easily adjustable to your ginger preference, it's wonderful on toast, scones, or as a sophisticated filling for tartlets. Get ready to savor a taste of history!

Prep Time 30 mins
Cook Time 90 mins
Calories 101.9 kcal
Protein 1g
Rating 5.0 (3 Reviews)
Apple Or Pear Ginger Jam 82

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Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Apple Or Pear Ginger Jam

  • 1 kg (2 1/4 lb) cooking apples
  • 600g (approx. 1 1/4 lb) sugar, for each 500ml (1 pint) of applesauce
  • 250ml (10 fl oz) water
  • 0 Preserved Gingerroot (recipe specifies 2 tablespoons fresh ginger)
  • Lemons, Juice And Zest Of
  • 2 tablespoons fresh ginger, peeled & roughly chopped
  • 1 kg (2 1/4 lb) cooking pears (as an alternative to apples)

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How to Make Apple Or Pear Ginger Jam

  1. Sterilize your jars and lids.
  2. Place a trivet in the bottom of a large, heavy-bottomed pot.
  3. Peel, core, and chop 1 kg (approximately 2.2 lbs) apples (or pears, or a mix!).
  4. Gently stew the fruit in 250ml (10 fl oz) water until it reaches a smooth applesauce consistency (about 15-20 minutes).
  5. Add 600g (12 oz) sugar, by weight, for each 500ml (approximately 1 pint) of applesauce.
  6. Stir constantly until the sugar dissolves and the mixture comes to a rolling boil.
  7. Reduce heat to a gentle simmer, stirring occasionally to prevent sticking.
  8. Add the zest and juice of 1 lemon.
  9. Peel and roughly chop 2 tablespoons of fresh ginger (adjust to taste; start with less and add more as needed). Add to the applesauce.
  10. Bring the mixture back to a rolling boil.
  11. Test for setting point using the wrinkle test (a small spoonful dropped onto a chilled plate should wrinkle when pushed with your finger).
  12. (This sets quickly due to the natural pectin in the fruit).
  13. Carefully ladle the hot jam into the sterilized jars, leaving a small headspace.
  14. Seal the jars tightly and process in a boiling water bath for 10 minutes to ensure a good seal (optional, but recommended for longer shelf life).

Nutrition Information (Approximate per serving)

Sodium

0 g

Sugar

80g

Fat

0g

Carbs

9g

Recipe Tags (Choose a tag and find related recipes!)

Time To Make Main Ingredient Preparation 5 Ingredients Or Less Fruit Easy Apples Pears 4 Hours Or Less