Pear Pineapple Ginger Jam

by Maggie Battista on December 15, 2009

in All Recipes, Desserts, Featured, Food Gifts, Holiday


I rarely buy jam nowadays. I am so impressed with what a little low heat, sugar and fruit can turn into in a matter of an hour or two. I made this jam with a pile of pears from my local farm. The vanilla extract was homemade. The ginger, pineapple and lemons came to my kitchen from far away but were sourced organically by the same local farm who got me those pears.

During this past Thanksgiving, each guest slathered some of this jam on their bread on the day after, along with a big pat of butter. Then each guest went home with a golden-hued jam jar. I’m giving them away this holiday season too, and found a lovely version of Pear Jam from Silverbrook Farm to include in my holiday giftbox.

Pear Pineapple Ginger Jam


12 pears, cleaned, cored, peeled and sliced into 1″ pieces
1 stub of ginger, peeled
1 whole pineapple, cleaned, cored and cut into 1” cubes
1 cup of lemon juice, 4 big lemons juiced
4 1/2 cups of organic sugar
1 1/2 tablespoons of vanilla extract
3 tablespoons crystallized ginger, finely chopped
1 tablespoon orange flower water

Toss all the ingredients into a pot on the stove. Simmer over medium-low heat until tender, stirring occasionally, about 10 minutes. Reduce heat to low; simmer until mixture drops thickly from spoon, stirring often, about 1 hour. Remove the ginger carefully. While still hot, pour the jam into small 4-ounce jars and water-bath them according to your own canning process. I water-bathed these jars for about 20 minutes, and then carefully removed the jars to rest on a towel until cool. Label the jars and give away liberally!

Maggie Battista

Founder at Eat Boutique
Maggie, is the founder of Eat Boutique. She started Eat Boutique as a blog in 2007, and sold out of her first gift box of small batch independent food in 2009. Maggie continues to offer unique and delicious handmade food in tasting subscriptions and seasonal gift boxes for food fans and home cooks. Maggie also hosts Eat Boutique Markets, where she spotlights cookbook authors and food makers. She’s written for Style Me Pretty, Food52, Time Out New York, Spencer Magazine, and writes a cocktail column for the popular wedding blog, Snippet & Ink. Maggie's also created retail experiences for the largest floral and event design company in New England. She regularly travels far distances to find the next great chef, farmer, food maker or host. You can follow her worldwide – and homemade – gastronomic adventures on Twitter at @mizmaggieb or @eatboutique. Maggie's first-ever cookbook Food Gift Love will be published by Houghton Mifflin Harcourt in October 2015. You may pre-order now.

  • MichellePC

    Sounds great! I received a jar of peach ginger jam from a reader this holiday, and it was fantastic – and made from locally grown fruit. It's amazing what a difference fresh ingredients make!

  • Snowgirlheather

    Made a batch of this tonight. It was interesting. I have a favorite Green Tomato Ginger Jam recipe I was missing and since I cant get green tomatoes this time of year, I thought I’d try this recipe. It isnt what I was hoping for as I prefer a stronger ginger flavor, so I simply added more ginger. However it is a nice jam… very sweet!
    Thanks for sharing.

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