Gooseberry Pear Jam

These darling little berries came in the CSA this week. Just a
few nestled in their papery skins; not really enough on their
own they came accompanied by several Bosc pears. Combine
these with my ubiquitous friend ginger and a spot of the season’s
first blood orange juice for a preserve that is compellingly
similar in texture to a pear preserve Mother made each year
when the fruit trees were buckling under their burden. Just a
little runny and sweet it bears a striking resemblance to fig jam
with all the little seeds. A spoon of this will be welcome when
the snow is here to stay.



Gooseberry Pear Jam

1 1/4 pounds pears, peeled, diced
1/2 inch knob ginger, minced
2 cups evaporated cane juice
juice of 1 blood orange
8 ounces cleaned gooseberries


Combine everything in a heavy pot and cook to gel stage. Process 10 minutes
in hot water bath.

Makes 2 half pints, 1 4 oz jar, and a smidge for snacking.