Commercial pectin helps thicken jams to give them a more spreadable consistency. The pectin here is optional, though the jam will be thinner without it. But a little liquid isn't a bad thing if you don't mind licking your fingers!
- 4 cups sugar
- 4 pounds ripe but firm pears, such as Bosc, peeled
- 1/4 cup fresh lemon juice
- 2 teaspoons grated fresh ginger
- 1 tablespoon pectin, optional
- Grate pears using largest holes on hand grater. Combine grated pears with sugar, lemon juice, and ginger in large stainless steel pot.
- Bring pear mixture to a boil. Reduce heat to medium-low, and cook 30 to 45 minutes, or until jam has thickened. Stir pectin into 1/4 cup jam liquid, if desired, and add to jam. Cook 3 minutes more, or until jam is thick.
- Meanwhile, sterilize jars and lids: Submerge jars in large pot filled halfway with simmering water, and lids in small pot of simmering water. Keep jars and lids in hot water until ready to use.
- Remove jars one at a time from hot water, and fill with jam, leaving 1/4-inch headspace. Seal with lids. Place canning rack or cake rack in bottom of large pot, and return sealed jars to pot, adding extra water to cover jars by 1 inch, if necessary. Bring water to a boil, and boil 10 minutes. Remove jars from water, and cool.
- Calories 103, Sodium 1 mg, Carbohydrate 27 g, Fiber 1 g, Protein 1 g, Sugars 24 g.
- Percent Daily Values are based on a 2,000 calorie diet