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Ginger Pear Freezer Jam

At dinner with friends one evening, one of our hosts served 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, Commerce, Georgia
  • Total Time
    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 zest
  • 1 teaspoon minced fresh gingerroot
  • 4 cups sugar
  • 1 teaspoon vanilla extract


  • Rinse seven 1-cup plastic containers and lids with boiling water. Dry thoroughly. In a Dutch oven, combine pears, pectin, lemon juice, lemon zest 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.
  • 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.
  • 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.
Nutrition Facts
2 tablespoons: 64 calories, 0 fat (0 saturated fat), 0 cholesterol, 9mg sodium, 17g carbohydrate (16g sugars, 0 fiber), 0 protein.

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