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
- 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.
- 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.
- Remove the pan from heat and carefully use an immersion blender to smooth out the remaining chunks of pear.
- Store in a glass container in the refrigerator (up to 2 weeks) or the freezer.