Etna’s Seckel Pear & Ginger Jam

From late August and through the month of September, in Sicily you can find delicious seckel pears. Seckels are tiny pears, with a chubby round body, small neck, and short stem. Their peel is olive green, and frequently exhibits a red blush.

The best varieties are grown on the Etna and they are Coscia, Spineddi and Mputiri.

However, a similar variety of seckel pear can be also found in Malta. There it has a even smaller size and it is mostly known as Bambinella.

I used the Coscia variety to make this jam. I also added fresh ginger to give the jam a nice spicy note.

This jam would also taste delicious on some nice cheese.

  • DifficultyEasy
  • CostCheap
  • Preparation time15 Minutes
  • Cooking time35 Minutes
  • Servingmakes 4 jars of 225g each
  • Cooking methodStove
  • CuisineItalian


  • 1 kgseckel pears
  • 300 glight muscovado brown sugar
  • 45 gfresh ginger
  • 1lemon


  1. – peel the pears, remove the stems and the internal seeds;

    – chop the pears into small cubes;

    – transfer them into a large pot with high sides;

    – add the sugar and the juice of the lemon

    – peel the ginger and grate it onto the fruit;

    – mix well, then put the pot on the stove and set the heat to medium;

    – bring to boil;

    – set the heat to medium/low and continue cooking for at least 20 minutes;

    – blend everything with a blender, then cook for another 2 minutes on low heat;

    – remove the pot from the stove and pour the jam into sterilized jars;

    – close the lids and put the jars upside down;

    – don’t touch the jars until they will be completely cold;

    – after, to verify if the jars sealed well, press on the lid: it should not click;

    – sealed jars can be stored up till 6 months

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