How To Make Ginger Candy


We had a great kick-off weekend at the page authority Farm Show! It was great khổng lồ see so many of you stop by our Preservation Station to lớn say Hello! We were busy making Pear Vanilla Jam, Pear Pineapple Marmalade, Spiced Pear Cranberry Jam, oải hương Jelly và Pear Ginger Jam fromPreserving with Pomona’s Pectin (see recipe below). Boy, did our booth smell good!

We will be at the page authority Farm Show all week; Here’s our schedule for today:

Monday, January 11, 2016

Marisa McClellan, a food writer, canning teacher, and dedicated farmers market shopper who lives in Center city Philadelphia, is joining us at the page authority Farm Show, January 11 và 12. Marisa is the tác giả of Food in Jars: Preserving in Small Batches Year-Round and Preserving by the Pint: Quick Seasonal Canning for Small Spaces. She will tóm tắt a conserve, mostrada, and jam recipe.

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1:30 Pear Ginger Conserve from Food in Jars3:00pm Winter Fruit Mostarda from Preserving by the Pint6:00pm Honey Sweetened Pear Vanilla Jam from Naturally Sweet Food in Jars

Pear-Ginger Jam

Excerpted fromPreserving with Pomona’s Pectinby Allison Carroll Duffy(Fair Winds Press, June 2013).


The combination of pear and ginger is a natural—and an absolutely delicious one at that. For a scrumptious treat, try this earthy, mildly spiced jam slathered on waffles on a cool autumn morning!

Yield: 4 to 5 cups

Before You Begin:Prepare calcium water. To vì chưng this, combine ½ teaspoon calcium powder (in the small packet in your box of Pomona’s Pectin) with ½ cup water in a small, clear jar with a lid. Shake well. Extra calcium water should be stored in the refrigerator for future use. Never used Pomona’s our calcium water? Here’s a closer look at what calcium water is.

Calcium water is a solution of the monocalcium phosphate powder (food-grade rock mineral source) that comes in its own packet with every purchase of Pomona’s Pectin. The Pomona’s Pectin directions tell you how khổng lồ make calcium water with the calcium powder. Pomona’s Pectin recipes gọi for calcium water because the pectin is activated by calcium, not by sugar. For more information about calcium water, please visit the FAQ page of the Pomona’s Pectin website.

Pear-Ginger Jam Ingredients

3¼ pounds fully ripe pears1 tablespoon peeled, finely grated ginger root¼ cup lemon juice4 teaspoons calcium water1¼ cups sugar3 teaspoons Pomona’s pectin powder

Pear-Ginger Jam Directions

1. Wash your jars, lids, & bands. Place jars in canner, fill canner 2/3 full with water, bring canner to lớn a rolling boil, & boil jars for 10 minutes to lớn sterilize them. (Add 1 extra minute of sterilizing time for every 1000 feet above sea level.) Reduce heat & allow jars to lớn remain in hot canner water until ready to lớn use. Place lids in water in a small sauce pan, heat khổng lồ a low simmer, & hold until ready lớn use.

2. Peel and core pears, và then mash pears in a large bowl.


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Measure 4 cups of mashed pear (saving any extra for another use), & combine the measured quantity in a saucepan with ginger, lemon juice, và calcium water. Phối well.

4. In a separate bowl, combine sugar & pectin powder. Phối thoroughly and set aside.

5. Bring fruit mixture to a full boil over high heat. Slowly showroom pectin-sugar mixture, stirring constantly. Continue lớn stir vigorously for 1 khổng lồ 2 minutes to dissolve pectin while the jam returns khổng lồ a boil. Once the jam returns lớn a full boil, remove it from the heat.

6. Can Your Jam: Remove jars from canner and ladle jam into hot jars, leaving ¼ inch of headspace. Remove trapped air bubbles, wipe rims with a damp cloth, put on lids and screw bands, & tighten khổng lồ fingertip tight. Lower filled jars into canner, ensuring jars are not touching each other và are covered with at least 1 khổng lồ 2 inches of water. Place lid on canner, return to a rolling boil, and process for 10 minutes (adjusting for altitude if necessary). Turn off heat & allow canner to lớn sit untouched for 5 minutes, then remove jars & allow to lớn cool undisturbed for 12 to lớn 24 hours. Confirm that jars have sealed, then store properly.

If you’re looking for something a little different, why not try honey instead of sugar in this recipe? In place of the sugar, use 1/2 to 1 cup (170 to lớn 340 g) of honey.


We hope you’ll stop by and see more great recipes, being demonstrated at our Preservation Station. You can find our full schedule of demos here. Don’t forget to enter two great giveaways we have happening! Win a Fermenting Kit or a Canning Kit.