Ingredients
Pear and Ginger Jam
- 8 g lemon zest, (zest of 1 lemon)
- 50 g lemon juice, (juice of 1 lemon)
- 80 g ginger, peeled and roughly chopped
- 1 --- green apple, quartered, include core and peel
- 1000 g Green Packham Pears, peeled, cored and quartered
- 800 g raw sugar
Accessories you need
-
Varoma -
Spatula TM5/TM6
Share your activity
I'm cooking this todayRecipe's preparation
1. Blitz zest and ginger for 10 seconds on Speed 9. Scrape down sides with spatula.
2. Grate apple for 10 seconds on Speed 8. Scrape down sides with spatula.
3. Add pears and chop for 3 seconds on Speed 5. Scrape down sides. Chop 3 seconds more if there are still a few big pear pieces.
4. Add lemon juice and sugar.
5. Cook on Varoma temperature for 30 minutes Speed 1. Put jars in Varoma to steam/sterilize on top for 10 minutes at a time. Place a saucer in the fridge.
6. Check jam is setting when timer goes off by spooning a small amount onto the chilled saucer. If still runny, cook a further 10 minutes on Varoma Speed 1. Once setting on chilled saucer decant carefully into hot jars. Clean jar rims, twist lids on tightly, then turn jars upside down to help seal them. Once cooled, turn jars back over, clean down the outsides and label once jars are cool, clean and dried.
Pear and Ginger Jam
Tip
The riper your fruit is, the longer your jam may need to cook in order to set properly. Try to use at least a few hard green pears even if you are using some riper yellow ones.
The grated apple and lemon zest not only adds flavour, but adds pectin so your jam will set. You can try using jam setting sugar, which already has pectin added, but this tends to be more expensive than raw sugar.
Thermomix Model
-
Recipe is created forTM 31
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
Comments
Lovely jam with a great ginger kick to it but I found it too sweet and would halve the sugar next time
THIS is AMAZING 😍 just made 7 x 230ml containers from this batch. I had to cook for an extra 7mins to help it set. Can this store at room temp or does it need refrigeration?
This jam is devine, thank you for a great recipe. My mother (who loves ginger) loves it. Yummy with cheese and crackers to. Thanks again.
Great recipe! I had to sub another granny smith apple because I didn't quite have enough pears.
I reduced the sugar to 600g, and it is still very sweet. I would reduce to 450g next time.
Lovely ginger kick!
Your friendly Thermomix Consultant!
Oh wow, this tastes divine. My first ever attempt at jam. This one's a keeper.
This is the best jam recipe I have tried in my thermi. I left out the ginger to make it more family friendly & it was delicious!
The ginger gives this a lovely bit of heat but mine turned out too sweet. Will probably add more pear next time (I used a kg after coring and peeling) and also more lemon juice. Very nice consistency though and unusual. Loved the idea of sterilising the jars in the varoma (which also stops the jam from spitting).
Made 4 x 250g jars + 1 x 320g jar.
So I have just made this and I love it on its own! lol. What was your favourite way of eating this? what did you spread it on ?
Fb: Thermo Amy + Gluten Free T
Is the 1kg of pears, the whole weight, or the peeled/cored weight ?
Fb: Thermo Amy + Gluten Free T
I was looking for a ginger based jam to make for my husband's grandmother and came across your recipe. I halved the recipe and made it today and regretted not doing the whole lot, because even though I am not a big ginger fan, I found myself scrapping the remaining amount out of the bowl and eating it with a spoon. It was delicious! I peeled the apple and removed the core instead of keeping it intact. Didn't even have to do the chilled saucer test. I still cooked it for 30 minutes and it came out beautifully. I did however did a quick whizz for about 5 seconds at speed 3 just to "mince" it down a bit more. There is no need to add any pectin because the lemon juice and sugar made it "set". I was hesitant about the amount of sugar but it came out just nice in terms of sweetness. Made 500ml in total so if you are following the full recipe, it will yield about 1L, which makes about 4 x 250ml small jars. I bought a set of 6 x 300ml jam jars from Kmart for $5 and that filled up 1.5 jars. Thank you so much for sharing this recipe! This is definitely a winner and a keeper!