Pear and Ginger Jam
- 7 Bartlett pears, peeled and cored (600g)
- 1 1/2 cup sugar (330g)
- 2 tbs very finely chopped fresh ginger (30g)
Pears are low in phosphorus and potassium. This pear jam will add a delicious zing to your breakfast toast. While the recipe is easy to make, it needs to simmer for about an hour to allow evaporation of the pears' natural juices.
| Nutritional information |
portion: 1 tbs (30g)
| Phosphorus (mg)|| 3 |
| Potassium (mg)|| 28 |
| Sodium (mg)|| 43 |
| Protein (g)|| 0.1 |
| Sugar (g)|| 8.1 |
| Carbohydrates (g)|| 9.2 |
| Water (mL)|| 1.8 |
| Fibre (g)|| 0.5 |
| Calories|| 56 |
Add the pears and sugar into a large saucepan. A large saucepan will let the water evaporate faster than a small one!
Cook at medium to high heat. You'll notice that the mixture is very watery.
When the mixture is mostly solid with just a bit of water at the bottom (as shown), add the ginger and simmer at low heat.
The jam is ready when the fruit is moist but no longer oozes water.
Serve with buttered toast. Keep refrigerated.
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