Pear Ginger Perfection


Post by community member:


It’s pear season.

I heart pears.

Mostly, I heart pears in Pear Ginger Jam. I heart Pear Ginger Jam.

This year, I got some pears right off of my mom’s tree. I’ve never picked pears before. We usually get them from generous friends who pick for us.

When we saw them ripening on the tree, my first question was: How do you know when they’re ripe? None of us knew, so I looked it up.

I heart Google.

Turns out that pears ripen from the inside out. That means that by the time they’re soft on the tree, they’re way too ripe in the middle. You have to pick them before they get soft.

But when?

When they’ve gone from rock hard to just a bit of give when you push your thumb on it. Hold it in your hand and put your thumb on it. Push. If there’s a bit of give, it’s OK to pick.

Also, pears hang down on their stems. If you hold the pear and lift it up horizontally, the stem should separate from the tree easily. If the pear doesn’t come off easily, then leave it.

It’s true. Note: Bosc and Asian pears behave differently. If you’re picking those, then do more research.

Because I have No Patience when it comes to ripening fruit in boxes all over my house [remind me someday to tell you about the year we had a box of pears rot on the floor because we forgot about them. The wood floor is permanently stained. It’s an attractive stain, but it would have been nicer if it were that color all over the floor and not just where the box was.] I cook my pears right away now.

Yes, I cut them when they’re too hard to cut. I risk life and limb and digit trying to carve out the core. Then I put them in a big pot with some water and cook the living daylights out of them until they’re really really soft.

Then I make Pear Ginger Jam. Because I heart Pear Ginger Jam.

Really. Just look at that picture. It’s perfection in a jar.

How to make Pear Ginger Jam: Printable

5 or 6 cups of cooked pears (cooked until they’re soft)
3 T Ball pectin (1 pkg)
5 cups sugar
1/2 cup candied ginger, chopped as fine as you want

Combine the pears and pectin. Bring to hard boil. Boil one minute. Add sugar and candied ginger. Return to hard boil. Boil one minute. Ladle into jars and process for canning.

Troubleshooting: First a confession. Often, I have too much fruit for a recipe. I try to add as much fruit and as little pectin as I can get away with. This time was no exception. And whoops! my jam didn’t set. It got sort of thickened, but not jam like. I figured that it just didn’t get hot enough in the pot I was using.

Tip: Use a pot with a wide bottom – more surface area next to the heat source.

We kept some of the non thick stuff to use for pancake topping. The rest I took out of the jars and dumped back in a pot and heated it until it reached a hard boil and I let it boil for a few minutes. I could tell that it had finished thickening. I poured it back into the jars (I did lose some volume because more of the water boiled out of the jam), put new lids on and sealed them again. Perfect thick jam.

My point is this. Experiment if you want to. Don’t panic if things don’t come out perfectly. It’s not a contest. There is no Permanent Record. It’s food. It’s supposed to be fun. If you use your head and adjust things a bit, you can probably fix it. Ask around, join a forum like the one at Chickens in the Road, or ask me in a comment. Chances are someone will have some tip to help you.

Happy preserving!

Robin from Rurification blogs at Rurification.

Do you have a recipe post or kitchen-related story to share on the Farm Bell blog?
See Farm Bell Blog Submissions for information, the latest blog contributor giveaway, and to submit a post.

Want to subscribe to the Farm Bell blog? Go here.

What can you enter to win this month? Click here.


  1. GrannyTrace says:

    Oh yum..
    Thanks for sharing I’ve never made pear jam before, but will now.
    Happy Fall
    Granny Trace

  2. aprilejoi says:

    I will be picking up candied ginger today ( can I use regular fresh ginger or dried ginger?). I was looking for a pear jam recipe to try. I heart pears too!

  3. Robin from Rurification says:

    Hi aprilejoi! You could use fresh or dried ginger. Since they aren’t already sweetened, I’d add a bit more sugar to compensate. They’ll be a lot sharper when you bite into them, so it might also be a good idea to mince into tiny pieces.

  4. aprilejoi says:

    thank you. and what kind of pear is in your picture? It looks like the pears I was given but no one knew what kind they were. thanks again!

  5. claudia says:

    Did you add water to cook the pears and did you strain the pears and use no liquid when you made the jam? I have pears now and would like to try this recipe.

  6. claudia says:

    Sorry. I just reread and saw that you used the water to cook the pears, but did you leave any of it for the jam and how much?

  7. Robin from Rurification says:

    aprilejoi – I don’t know what kind of pear that is. I’m pretty pear ignorant. We generally get them in boxes from friends with no idea what kind they are.

    claudia – Leave all the liquid. You’ll need it to dissolve the pectin in.

Add Your Thoughts

Search Farm Bell Recipes

Generic selectors
Exact matches only
Search in title
Search in content
Filter by Categories
All Recipes
Appetizers & Snacks
Bean Soups
Beans, Grains & Rice
Boiling Water Bath
Bread Machine
BWB Condiments
BWB Fruits
BWB Jams, Jellies, Butters & Preserves
BWB Marmalades & Conserves
BWB Other
BWB Pickles & Pickled Stuff
BWB Salsas
BWB Sauces
BWB Tomatoes & Combos
BWB Vegetables
Coffee Cake
Cold Remedies
Cookery 101
Cookies & Bars
Cream Soups
Crock Pot
Cure & Smoke
Egg Dishes
Food Photography
Frostings & Icings
Fruit Breads
Fruit Cakes
Fruit Salads
Gift Basket Goodies
Goat Cheeses
Grill-Outdoor Cooking
Hard Cheeses
Herbs & Spices
Homemade Cheese
How To
Ice Creams
Ingredients & Mixes
Jell-O Salads
Kitchen Gadgets
Lettuce & Greens
Main Dish
Meat Salads
Meet the Cook
One Dish Meal
Other Breads
Other Breakfast
Other Condiments
Other Dairy
Other Desserts
Other Main Dish
Other Salads
Other Side Dishes
Other Soups & Stews
Other Special Diets
Pasta Salads
PC Beef
PC Chicken
PC Meats
PC Other
PC Poultry
PC Soups & Stews
PC Veggies
Pizza Crusts
Potato Salads
Pressure Canning
Pressure Cooker
Puddings & Custards
Recipe Requests
Relishes & Chutneys
Side Dishes
Soft Cheeses
Soups & Stews
Special Diets
Special Occasions
Steam Juicer
Tips & Tricks
Tortillas & Pitas
Using FBR
Vegetable Breads
Vegetable Salads
Wild Game
Yeast Breads

If you would like to help support the overhead costs of this website, you may donate. Thank you!

We Want to Meet You

Farm Bell Recipes is all about you! If you're a member of our community and have been submitting recipes and/or blog posts to Farm Bell Recipes, we want to meet you!
Go to Meet the Cook and submit the form to be featured.

Canning Tutorials

Recent Reviews and Comments

  • I tried to open my document for Cappuccino Marshmallows. I made them last year for a Xmas. Eve Party and several guests asked me for the recipe. They were fab. ...
    User AvatarBonny on Marshmallows
  • I have that exact same pasta maker! It's marvelous! I love that you can adjust the thickness by turning a couple of knobs. Enjoy!
    User Avatarfowlplayfun on My New Italian Kitchen
  • Faith, what a lovely tribute to your Dad! I decided to read your post because of the title, and the immediate recollection of my own Dad's 'favorite Thanksgiving Sandwich', which, ...
    User Avatarfieldfare on My Dad's Thanksgiving Sandwich
  • On so many levels, I consider this to be an absolutely wonderful post, and one that is so certain to influence my own Work, I know I will be mentioning ...
    User Avatarfieldfare on Quick, Easy Lunch for Company
  • I wrote the following in a note to Suzanne about this reference to the old, out-of-print book, when I was having difficulty signing up for this site, earlier today. Since ...
    User Avatarfieldfare on Cheesemaking Without Benefit of Mail Order
  • I had no idea that BBQ Rub was local. Not sure how old this thread is, but I just bought some of those pork steaks from the IGA here in ...
    User AvatarDaftHarlot on BBQ Rub
  • I have made this recipe quite a few times. I use whatever wine I have and it is good with any of it. I have even used dried mushrooms chopped ...
    User Avatarfemforrest on Dede's Golden Mushroom Soup
  • Hi from a Welsh lass living in Bulgaria. I've been canning for years but I seem to be having a problem with this one. I'm probably being extremely stupid! You ...
    User Avatarjobo123 on Canned Coleslaw?!
  • I have a question. The instructions say to bring to a boil. Do I need to add any water to the pot or just use what liquid there is from ...
    User AvatarCheryle on Condensed Tomato Soup for Canning
  • And for some reason I didn't see the responses above which give ideas. Thanks for those!!
    User AvatarCassie on Recipes Using Kefir
  • I recently started making kefir because I was told that it is good for dogs who are sick. I have my uncle's dog (uncle passed away)and he is skinny and ...
    User AvatarCassie on Recipes Using Kefir

Latest on the Forum

The Farmhouse Table

  • Anyone baking today ? by Staci Lynn
    Mixed Berry Cobbler - making do with what we have on hand, not wanting to go into town unless it's absolutely necessary. I hope everyone is doing well...
  • Anyone baking today ? by mamajhk
    While I am not planning on doing any baking today, I am staying in for the most part.  We have been for awhile.  Hubby and I are just getting over som...
  • Anyone baking today ? by Joelle
    Hello everyone. I hope everyone  is doing alright during this trying time.  We have not gone out for nearly a month now. I was I'll and diagnosed with...
  • What's on your kitchen table? by apilinariosilvia
    I have a Pizza Dough on my kitchen table right now and I am going to make a Chicago Pizza. I will be taking this recipe idea from ilFornino and also I...
  • What's for Dinner? by leandjean
    I used both the slow cooker and pressure cooker for dinner tonight.  I put pork country ribs in the slow cooker with an asian sauce.  Cooked rice in t...

The Canning Pot

  • Using Frozen Peaches by Junebug
    Hope somebody can give me some info.  I have several bags of frozen sugared peaches and am wondering if I can use them like can peaches.  Would I thaw...
  • What are you canning today? by Miss Judy
    Made some strawberry/cranberry jam last week from Florida strawberries and frozen cranberries. I am planning on making some apple pie jam today if my...
  • What are you canning today? by TonnyFillet
    brookdale said Just finished canning 4 jars of apple jelly made with organic apple juice from the store. Jam  and apple butter are the only things I h...
  • What are you canning today? by brookdale
    Just finished canning 4 jars of apple jelly made with organic apple juice from the store. Jam  and apple butter are the only things I have canned. Sti...
  • What are you canning today? by TerryMcC
    Tried something new, just got done canning 6 qts. of French onion soup.  Now on a cold winter day all I have to do is open a jar, heat it up top with...

Thanks for being part of our community!