Gingerpearmarmalade Recipes

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PEAR AND GINGER JAM



Pear And Ginger Jam image

Makes about 3 medium sized jars.

Provided by Domestic Gothess

Categories     Breakfast     Side Dish

Number Of Ingredients 7

400 g (14oz) (prepared weight) peeled and cored pears (chopped into small dice)
150 g (5.5oz) (prepared weight) peeled and cored cooking apple (very finely minced)
finely grated zest and juice of 1 small lemon
1 tbsp grated fresh ginger
100 ml (scant 1/2 cup) water
400 g (2 cups) granulated sugar
2 balls stem ginger (finely chopped)

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.

GINGER MARMALADE



Ginger Marmalade image

I LOVE English Ginger Marmalade, but it is expensive. Try this to cut the costs. The taste is delicious.

Provided by Northern_Reflectionz

Categories     < 4 Hours

Time 2h20m

Yield 4 pints

Number Of Ingredients 6

2 grapefruits
5 oranges
4 lemons
6 cups water
5 lbs sugar
3 tablespoons chopped candied ginger

Steps:

  • Juice fruit and blend juice with 3 cups water.
  • Chop pulp and peel fine.
  • Mix and boil 20 mins.
  • Mix 3 cups water with sugar and cook 20 mins.
  • Add pulp mix and ginger.
  • Simmer 2 hours.
  • Pour into sterilized pint jars and seal.

Nutrition Facts : Calories 2330.6, Fat 0.6, SaturatedFat 0.1, Sodium 10.3, Carbohydrate 607.3, Fiber 9, Sugar 581.8, Protein 3.6

GINGER-PEAR MARMALADE



Ginger-Pear Marmalade image

Categories     Condiment/Spread     Fruit     Ginger     Low Sodium     Pear     Fall     Winter     House & Garden

Yield Makes about 6 8-ounce glasses

Number Of Ingredients 4

4 1/2 pounds cooking pears, peeled, cored and coarsely diced
6 cups sugar
2 large lemons
preserved ginger

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.

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