Sunday, November 14, 2010

Pear-Lime Jam with Ginger

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.  *~

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