I've finally embraced all things autumn just in time for everything to change to holiday mode...but our house has been filled with spicy scents and warm food. And I may be a bit late on the preserve season, but I've been making big batches of anything and everything lately. I don't generally can things (yet), but when I do have a bigger-than-a-postage-stamp kitchen, I plan to. Until then, I'm ok to stick to freezer preserves and this is a great jam to can or throw into the freezer for later.
Now, I don't know if this was all that much cheaper than buying a jar of jam in the store, but I'm sure it could be if you put effort into finding a good price on pears. I happen to live down the road from a Safeway and don't often have a car to drive elsewhere, so sometimes buying expensive is my only choice! I'm ok with that, though, because this was tastier than any pre-canned item I could have bought. In fact, I may have eaten a little by the spoonful. So warm, so spicy, so sweet, so delicious.
Autumn Pear + Ginger Jam
with Cinnamon
adapted slightly from A Baker's House
3 lbs pears, peeled and cut into small cubes (about 8-10)
1 tablespoon grated fresh ginger
1 cup brown or golden sugar
1/4 cup fresh lemon juice
1/2-1 teaspoon cinnamon
In a large pot or crockpot combine the pears, ginger, sugar lemon juice and cinnamon. Bring to a boil and reduce the heat to medium. Cook the jam for 15-20 minutes until thickened (If using a slow cooker, cover and cook on low for 4-6 hours). Mash with potato masher or puree with immersion blender for a smoother texture. If the mixture looks thin, keep in mind that it will thicken upon cooling.
Using a ladle, spoon into 3 small jars leaving 1/4"head room, cover and place in the freezer. (Or eat a jar by the spoonful!)
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