This fresh and spicy pear jam will be something to use on more than just toast this winter. This is a really simple recipe without any special ingredients. The pears and sugar will thicken enough on their own without the need for any added pectin, making the whole process a lot more simple and less technical. Try out the recipe below and either can it to use it all winter long or store it in the fridge to use within a couple of weeks. I'll also be giving away jars for the holidays!
-5 1/2 c pears, cored and chopped finely
-2 c sugar
-1-inch piece of fresh ginger root, grated
-juice and zest of 3 limes.
-> Combine all ingredients in a large pot and simmer until thickened. (It's that easy).
If canning, pour into sterilized jars, seal with lids and process in a hot water bath.
*~TIP: To see if your jellies and jams are thickened enough, there are all kinds of tests you can perform. I usually just put a little dab on a plate, and stick it in the fridge for a minute. If it's the consistency I want after it's cooled, then I'm ready to stop cooking and start canning. *~