Ginger: 3cm piece of fresh, finely chopped and 5 pieces of stem, finely chopped
2kg Pears (peeled, cored and cut into 1/2cm dice
Rind and Juice of 2 Lemons
Rosemary Shrager talks us through her recipe for Pear & ginger jam
- You will need a piece of clean muslin cloth. Into this put the fresh ginger with the rind and the pips of the lemon. Tie up with string.
- Put the pears and juice of the lemon into a saucepan with water and the bag of muslin and bring slowly to heat and simmer for 15 to 20 minutes or until the pears are soft.
- Now add the sugar and stem ginger to the pears and cook for a further 50-60 minutes or until it’s at setting point, skimming the top of the jam as you go. It is important to stir occasionally so it doesn’t catch on the bottom.
- Now when it is done squeeze as much out of the muslin as possible to gain all the lovely ginger flavour.
- To test whether the jam is done the temperature should be between 104oC and 107oC. I put a spoonful of the jam onto a cold plate I’ve had in the freezer; if it ripples it should be set, but if not simmer for a little longer. When it is done put into sterilised jars. You should have around 2kg in weight.
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