And yes, more food shit. Ok, that doesn’t sound too Martha Stewart…more food stories! 🙂 That’s better…
Jam, more jam. This time Pears and Ginger. I wasn’t sure about it, but I had 3 pears and some ginger left that were about to say Adios! So I went for it.
The recipe is easy, as I decided to go with a no-pectin one (the Meyer lemons one was with pectin, and it was messy as hell!!). And of course, I only had 3 little pears so the doses were different, however I always think these are too sweet, so I cut down on the sugar even more, and it’s still super sweet. But well…it’s jam FFS!
Anyway, I wasn’t too sold on the ginger, so I put a tiny amount. Oh so good. Oh sooo gooooood!
A tiny itty bitty jar of it, not even half full, but I will never buy jam again…this is way better and way more satisfying! Yes I love toast and Jam, I often have it for dinner. What!? You should have toast and jam for dinner damnit!
Ingredients
▢3 lbs Bartlett pears peeled and cored
▢2 ½ cups granulated sugar vegan
▢2 tablespoon fresh ginger minced
▢2 tablespoon lemon juice
– Peel and core the pears.
-Dice the pears into small cubes.
-Finely mince the ginger.
-Add diced pears, granulated sugar, minced ginger and lemon juice to a medium-sized pot.
Stir the sugar over low/medium heat until all of it has dissolved. Turn to low and allow the jam to simmer for 1 hour 30 minutes to 2 hours, depending upon the heat. When the sugar begins to get brown and the pears start to jelly, remove from the stove. Allow to cool for 30 minutes. Store in tightly sealed, clean jars.
Nutrition
Serving: 1jar | Calories: 933kcal | Carbohydrates: 236g | Protein: 2g | Fat: 1g | Saturated Fat: 0.01g | Polyunsaturated Fat: 0.01g | Monounsaturated Fat: 0.01g | Sodium: 7mg | Potassium: 491mg | Fiber: 14g | Sugar: 211g | Vitamin A: 128IU | Vitamin C: 24mg | Calcium: 44mg | Iron: 1mg
