Apple or Pear Ginger Jam

Total Time
1hr 30mins
Prep 30 mins
Cook 1 hr

Old Victorian recipe from my grandmother. It works well with pears too if you get a bumper crop. Original was in imperial measure. Ginger can vary in intensity so taste and try before adding. Use as a tangy jam or in tartlets.

Ingredients Nutrition


  1. Use a trivet under the pot.
  2. Stew the apples gently in 10 fl.oz. water until applesauce consistency (I mash with potato masher).
  3. Add 12 oz. by weight of sugar for each pint (20 fl.oz.) of apple sauce and bring to the boil. Simmer lightly.
  4. Add the lemon juice and rind.
  5. Weigh,rough chop the ginger and add to apples.
  6. Bring back to boiling point (caution this scorches easily). Test for set. This is quick because of the natural pectin.
  7. Bottle in sterilised jars.


Most Helpful

Very delicious! I love ginger and this combination of apple, ginger and sweet is terrific! Love the bite from the bits of ginger, too, although those who don't enjoy a hot kick might want to chop the ginger very finely.

Elisa72 August 30, 2009

This was my first time ever making jam - so obviously i was terrified. But it couldn't have turned out better! the amount of sugar is perfect, and it set! Yay! Thanks for this great recipe! I only made one change - i used real ginger which i grated very finely and it seemed to work.

*Niamh* November 20, 2006

Not having made jam before I chose this recipe as my first attempt and I was really pleased with how it turned out. Sweet but with a tangy ginger kick. Best of all - it set! Phew! Thanks for this recipe and its easy to follow instructions.

Karen Pea June 18, 2006

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