Ginger-Pear Butter


I didn’t know how much I loved jam until I had to stop eating it. Berries, citrus, and added acids make jams and jellies a tart, uncomfortable experience for those with heartburn. But alas, dry toast with breakfast is a sad way to start the morning.

I set out to make jam from the list of safe fruits, zeroing in on pears because they go so well with ginger (a superfood for digestive health). I didn’t have the pectin that would create a true jelly, so I made a blended jam that’s close in consistency to apple butter. The first bite tastes sort of like apples, but then the ginger kicks in. It’s a sweet and zingy experience that makes toast a heck of a lot more interesting.

This spread is easy to prepare, but it takes time. If you haven’t tried to peel a pear, well, you’re in for some detail work. But it’s worth it to feel like a chemist, stirring the pot and watching a pile of fruit transform into a completely new substance.


  • 4 ripe Bartlett pears
  • 1 heaping tbsp freshly grated ginger
  • 2 tbsp water
  • 1/2 cup brown sugar
  • pinch of salt


  1. Wash, core, and peel the pears. Dice them into very small pieces. Add to a medium pot (not nonstick) with the ginger, water, brown sugar, and salt.IMG_4383
  2. Bring the mixture to a boil over high heat. Reduce heat to medium and boil uncovered, stirring often, until the liquid is greatly reduced, 15 to 18 minutes.
  3. Remove the pan from heat and carefully use an immersion blender to smooth out the remaining chunks of pear.IMG_4388
  4. Store in a glass container in the refrigerator (up to 2 weeks) or the freezer.
Makes approximately 2 cups. Adapated from

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