Check out the latest recipe from Ness’s blog, Mums in the Kitchen!
I haven’t made any jam in a while, since it’s still a bit early for stone fruit, but we’ve seen the last of the strawberries. I was wondering what I could use in the meantime, then got an idea for this one. It’s rich and sticky and the flavours are just divine. It’s probably better for dolloping, as the pear bits really held onto their shape, so it is quite chunky. I’d like to experiment with a smoother one, so I’ll keep you posted! Perfect with scones, pikelets, crepes or on toast.
Ingredients
1kg pears, peeled, cored and diced (about 800g of flesh)
800g white sugar
zest and juice of 1 large lemon
25g fresh ginger, peeled and crushed or finely diced
1 teaspoon ground ginger
1 teaspoon ground cinnamon
Method
Place all ingredients in large saucepan over medium heat. Cook, stirring often until sugar is dissolved.
Reduce heat to low and simmer for about 1 hour, until golden and thickened.
Test if jam is ready by placing a saucer in the freezer for 5 minutes. Dollop a teaspoon of jam and leave for 30 seconds. Run your finger through the middle – if it stays separate, jam is ready.
Pour into sterilised jars.
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