Ingredients for Ginger Pear Marmalade
- 1.5 kg ripe but firm pears, peeled, cored, and chopped
- Orange, Juice And Zest Of
- Lemon, Juice And Zest Of
- Granulated Sugar
- Gingerroot
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How to Make Ginger Pear Marmalade
- Combine chopped pears, grated ginger, sugar, water, lemon juice, and cinnamon (if using) in a large, heavy-bottomed saucepan.
- Stir gently to combine all ingredients.
- Let the mixture stand for at least 1 hour, or up to 2 hours, to allow the pears to release their juices.
- Place the saucepan over medium heat and bring the mixture to a rolling boil, stirring frequently to prevent sticking.
- Reduce heat to medium-low and continue to cook uncovered, stirring frequently, until the pears are very soft and mushy (approximately 30-40 minutes).
- Increase heat to medium-high and cook rapidly, stirring constantly, until the marmalade reaches setting point. This is achieved when a small amount dropped onto a chilled plate wrinkles slightly when pushed with a finger (approximately 55-65 minutes). Use a jam thermometer to check for setting point (104-105°C or 219-221°F).
- Remove from heat and skim off any foam that has formed on the surface.
- Carefully ladle the hot marmalade into sterilized half-pint jars, leaving 1/4 inch headspace at the top.
- Wipe jar rims clean and seal with sterilized lids and bands. Tighten bands securely.
- For added assurance against spoilage (recommended), process the filled jars in a boiling water bath for 10 minutes (adjust processing time based on your altitude; consult a reliable canning guide for precise instructions).
Nutrition Information (Approximate per serving)
Sodium
0 g
Sugar
1815g
Fat
0g
Carbs
164g
