Pear and ginger light jam
The pear jam and ginger is a preserved original and tasty , which guarantees you all the benefits of pears and ginger. An unusual combination that will add a touch of sprint to your breakfast, thanks to the freshness of ginger. Try it spread on bread or on rusks, to start the day with energy and lightness.
Find out how to do it: follow our instructions step by step and the result will be perfect.
The nutritional properties
Two ingredients of this tasty jam, pears and ginger . Let’s see in detail their properties.
The pears have 35 calories per 100 grams of product and provide you several vitamins, such as vitamin C and vitamin K . The first strengthens the immune system and acts as an antioxidant . Vitamin K helps the blood clotting process and protects the nervous system.
They are rich in many mineral salts, especially potassium and copper, but also boron, iron, phosphorus, magnesium, calcium, sodium and zinc . They are therefore an ideal fruit to replenish nutrients lost with sport or after a sultry day. But they are also rich in fiber , which helps you to regularize intestinal activities and satisfy you faster.
They contain polyphenols , antioxidant substances that intervene to counteract free radicals , compounds responsible for degenerative diseases, even very serious ones, slowing down cellular aging. They have a low glycemic index, despite the abundance of carbohydrates , so they can be included in the diet of those who have problems with diabetes, the elderly and children .
The ginger is very useful in case of gastric problems , because it protects the stomach and favors l ‘ elimination of intestinal gas. It is a natural anti-inflammatory, which also has analgesic effects, reducing the intensity of muscle and joint pains.
Find out how to make light pear and ginger jam
Pear and ginger jam (with little sugar)
Portions 2 250 g jars
Calories per Person 985
Total Calories 985
900 g thigh pears
150 g sugar
30 g ginger
2 organic lemon peel and juice
Wash pears, dry and peel them. If they are organic, you can also keep the peel. Eliminate seeds.
Pesale, cut it into pieces and ponile in a bowl. Peel the ginger, cut it into cubes and add it to the pears.
Sprinkle the pears and ginger with the filtered lemon juice and zest, add the sugar and mix. Let them cool down at room temperature for about 2 hours.
After this time, pour the pears and ginger, with all their juice, into a thick-bottomed pan.
Simmer very slowly, stirring occasionally, for about an hour or until the jam reaches the desired consistency. The time will vary depending on the amount of fruit and its degree of ripeness. Try the dish: pour some hot jam on a plate, if it gels and does not run, then it is ready.
At this point you can choose whether to leave the pear jam and ginger in pieces or pass it with an immersion mixer to have it smoother and more fluid.
Pour the still-boiling jam into jars up to a few millimeters from the edge, close it with a twist-off cap and turn the cans upside down, letting them cool in this position, so that the vacuum is created.
To sterilize the jars that you will use, wash them carefully, dry them with a clean tea towel, put them in the oven, light it at 120 ° and leave them for 30 minutes. Alternatively, place them in a pan full of water and let them boil for 30 minutes. Place them to cool upside down on a very clean cloth.