Set up a large bowl of cold water. Peel the pears, halve, quarter, core, cut into slices and add to the bowl with the water. Rub the zest of the lemon and squeeze out the juice you need. Cut the candied ginger into small pieces, peel the fresh ginger and grate finely.
Pour the water off the pears and put them in a large saucepan. Add the sugar and lemon juice and bring to the boil while stirring. Stir until the sugar has dissolved. Turn down the stove, add the lemon zest, the candied and fresh ginger. Stir in and let it simmer gently for 45-50 minutes. The best thing to do here is to do a gelling test.
Pour the jam into sterilized jars while it is still hot and seal. The amount gives me 5 glasses of 250ml each.
Ingredients
Print Recipe
Pin Recipe