At dinner with friends one evening, the hostess served us some pears she had preserved with ginger and lemon. The flavor was so heavenly, I decided to use the fresh pears she gave us to try my hand at a ginger and lemon freezer jam.
—JENI PITTARD STATHAM, GA
PREP: 30 MIN. • COOK: 10 MIN. + STANDING • MAKES: 7 CUPS
5 1/2 cups finely chopped peeled fresh pears (about 10 medium)
1 package (1 3/4 ounces) pectin for lower sugar recipes
2 tablespoons lemon juice
1 1/2 teaspoons grated lemon peel
1 teaspoon minced fresh gingerroot
4 cups sugar
1 teaspoon vanilla extract
1. Rinse seven 1-cup plastic containers and lids with boiling water. Dry thoroughly. In a Dutch oven, combine pears, pectin, lemon juice, lemon peel and ginger. Bring to a full rolling boil over high heat, stirring constantly. Stir in sugar. Boil for 1 minute, stirring constantly. Stir in vanilla.
2. Remove from heat; skim off foam. Immediately fill all containers to within 1/2 in. of tops. Wipe off top edges of containers; immediately cover with lids. Let stand at room temperature 24 hours.
3. Jam is now ready to use. Refrigerate up to 3 weeks or freeze extra containers up to 12 months. Thaw frozen jam in refrigerator before serving.