Ginger Pear Marmalade Recipes

PEAR & GINGER JAM

Steps:

• Peel and chop the pears and apples into small chunks. Place a couple of tea plates in the freezer for later.
• Place half the pears and all of the apples into a preserving pan, with just enough water to cover the fruit, and simmer gently until soft and mushy (about 40 mins)
• Remove from the heat, add the sugar, pectin, ginger, lemon juice and zest, also add the rest of the chopped pears. Put the pan back on the heat and dissolve sugar gently.
• Once the sugar is dissolved, bring to the boil, and boil rapidly for about 15 minutes, or until setting point has been reached. If you are getting a scum on top, put a nob of butter in at this stage.
• To check if the jam has set, put a small amount on the cold tea plate, then push gently with the spoon, the jam should wrinkle.
• Pour into sterilised jars.

SIMPLE GINGER MARMALADE (GINGER JAM)

Steps:

• First, peel and slice the ginger into long, thin slices trying to avoid any pieces that are very hard and fibrous.
• Add the ginger and enough water to fully submerge it to a saucepan, bring to a boil over high heat, and then reduce to a gentle simmer for 45 minutes. This will help to reduce the pungent, strong flavor of ginger.
• Drain the water (note: you can keep it and drink it or freeze in ice cubes and add to smoothies, lemonade, or iced tea).
• Next, mix the 1 cup of water with the cane sugar and powdered pectin.
• Then pour the mixture over the ginger in the pot and boil for another 25 minutes over medium heat.
• Transfer to a sterilized jar (process in notes) and allow it to cool down (it will continue to thicken as it cools), then cover and store.

GINGER MARMALADE

Steps:

• Divide the ginger in half, and chop half into cubes; shred the other half with a box grater or in a food processor using the shredding blade. Total ginger should equal 3 cups. Place the ginger into a large saucepan with water over medium heat, bring to a boil, and reduce heat to a simmer. Cover the pot, and simmer the ginger until tender, about 1 hour and 15 minutes. Add more water if needed to keep mixture from drying out. Pour the cooked ginger into a fine-mesh strainer, drain, and retain 1/2 cup of the ginger-flavored water. Place the cooked ginger in a bowl with the retained liquid, and cool at least 4 hours or overnight in refrigerator.
• When ginger is thoroughly cooled, place into a large, heavy-bottomed pot, and stir in the sugar; bring to a boil over medium-high heat, and boil hard for 1 minute, stirring constantly. Stir in the pouch of liquid pectin, reduce heat to a simmer, and cook for 7 more minutes, skimming foam from top of marmalade.
• Sterilize the canning jars and lids in boiling water for at least 5 minutes. Pack the marmalade into the hot, sterilized jars, filling the jars to within 1/4 inch of the top. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids, and screw on rings.
• Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil over high heat, then carefully lower the jars into the pot using a holder. Leave a 2 inch space between the jars. Pour in more boiling water if necessary until the water level is at least 1 inch above the tops of the jars. Bring the water to a full boil, cover the pot, and process for 15 minutes.
• Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool, dark area.

PEAR AND GINGER JAM

Steps:

• 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.

PEAR GINGER JAM

Steps:

• In a large pot, combine the pears, fresh ginger, sugar and juice from one lemon.
• Bring to a boil over medium-high heat them reduce the heat to medium. As you cook the jam for 10-15 minutes, it will thicken.
• Use a potato masher to help break down the fruit if necessary. If you want to make more of a sauce similar to an applesauce, you could puree the jam before canning it.
• When the jam is the consistency you prefer, ladle it into jars leaving 1/4 inch headspace.
• Process the jars for 10 minutes in a water bath canner (adjust for your altitude as needed). Or you could store the jam in the refrigerator for about a month.

PEAR MARMALADE

Steps:

• In a food processor, cover and process pears in batches until pureed. Measure out enough pears to make 2-1/2 cups. In a Dutch oven, combine the pineapple, orange juice, lemon juice, orange zest and pears. Stir in pectin. Bring to a full rolling boil over high heat, stirring constantly., Stir in sugar; return to a full rolling boil. Boil for 1 minute, stirring constantly. Remove from the heat; skim off foam. Ladle into jars or freezer containers and cool to room temperature, about 1 hour., Cover and let stand overnight or until set, but not longer than 24 hours. Refrigerate for up to 3 weeks or freeze for up to 12 months.

GINGER-PEAR MARMALADE

Steps:

• Combine all ingredients in a large saucepan.
• Stir; let stand about 1 hour until pears release their juice.
• Heat and stir until it comes to a boil.
• Cook uncovered, stirring often until pears are mushy.
• Cook rapidly, stirring constantly until jam stage is reached. This will take about 55 minutes.
• Discard spice bag, skim if needed.
• Pour into hot sterilized half pint jars to within 1/4 inch of top. Place sterilized metal lids on jars and screw metal bands on securely. For added assurance against spoilage, you may choose to process in a boiling water bath for 5 minutes.

GINGER PEAR PIE

Steps:

• Preheat the oven to 425 degrees.
• Prepare one crust and line a 9 inch pie pan with it.
• Spread the bottom of the pie crust with the marmalade.
• In a large bowl, combine the pears, ginger, granulated sugar, brown sugar, cardamom, nutmeg, cinnamon and cornstarch/arrowroot starch. Toss gently to combine.
• Spoon into prepared pie crust. Place pieces of butter on top of the pie filling.
• Prepare an egg glaze with the egg, whisked with one tablespoon water. Brush the edge of the prepared pie crust with the egg glaze. Set the rest of the egg glaze aside.
• Prepare the second pie crust. Place on top of the pie filling allowing ¾ inch of the crust to overhang the filled crust.
• Fold the top crust edges over the filled crust edges, and pinch together to make a fluted edge. Cut vent holes on the top (I cut 4 long slits and a ½ inch circle in the middle).
• Brush the top with the rest of the egg glaze and sprinkle with granulated sugar.
• Place pie in the lower portion of the oven at 425 degrees and bake for 12 minutes.
• Lower the oven heat to 350 degrees, move the pie to the middle of the oven and bake 30-35 minutes longer or until top crust is golden. Check the pie during the last 30-35 minutes and if the crust edge is beginning to over brown, cover with foil (edges only).
• Remove and cool on rack. Serve at any temperature but perfect warm with vanilla ice cream!

GINGER-PEAR MARMALADE

Steps:

• Place pears and sugar in a large pot. Quarter and seed the lemons and grind in a meat grinder, using the coarsest blade. Add to the pot. Grind enough drained preserved ginger to measure 1 cup and add to the pears. Bring to a boil over medium heat, stirring constantly, until the sugar is dissolved. Turn heat low and simmer for 1 hour, until a thermometer registers 220° or until the juice is somewhat syrupy and amber-colored and the fruit is transparent. (Do not overcook and allow the syrup to get too thick; it will thicken considerably as it cools.) Pour into hot, sterilized jelly glasses and cover with a thin layer of paraffin. When the paraffin has hardened, cover the glasses and store.