Pear and Ginger Jam

 My friend Ria has shared her jam with me for two years.  Now is the time for me to make this on my own.  I am waiting for the first chance to buy the pears when I have time to make the jam.

PEAR AND GINGER JAM

Approx. 8# of greenish pears (I use Bartlett’s) – to yield 14 c shredded

Sugar (just less than 2 kg)

Fresh ginger (to yield ¾ c finely grated ginger)

5 lemons (depending on size, if small, then more) (to yield ¼ c grated zest and ¾ c juice)

More lemons or bottled lemon juice. 

Method:  

Grate ginger, zest and juice the lemons 

Put some bottled lemon juice in a very large bowl about half filled with water. 

Peel the pears and put them in the lemon water to prevent them from browning.

Once the pears are peeled you have to work fast.

Core and then shred the pears (cuisinart works well) and immediately place the shredded pears in the large pot and cover with sugar, ginger, and lemon zest and juice. The proportions are:

14 c shredded peeled pears

5 ¾ c sugar

¾ c finely grated ginger 

¼ c grated lemon zest

¾ c lemon juice 

Stirring constantly bring to a boil and then simmer until it reaches the sheeting stage. Dip a spoon in the jam and let the jam run off. When the last been sheets/gels it is done. Alternately you can put a spoonful in a small bowl and cool it in the freezer to see if it gels. 

Makes 14-15 x 250 ml.