Pear, Ginger, & Sage Marmalade
Looking to impress? This Pear, Ginger & Sage Marmalade will do just that! With just a handful of ingredients, you can create something refined yet simple — equally at home on your morning toast as it is on a cheese board for guests. Perfectly giftable, wonderfully versatile, and full of cozy seasonal flavor.
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Michelle’s Cucina
A note from my kitchen to yours.
This spiced marmalade is almost too easy to be this good. With just a handful of fresh ingredients, you end up with something that feels special and versatile — a touch of spice from the ginger, a fall note from the sage, and the natural sweetness of pears. Spread it on toast in the morning, pair it with cheese for an appetizer, or wrap it up as a thoughtful hostess gift.
Why this recipe works: Pears provide natural sweetness while fresh ginger and sage add warmth without overpowering the fruit, creating a spread that’s equally at home on breakfast toast or an elegant cheese board.
Ingredients for Pear, Ginger, & Sage Marmalade:
Full measurements in the recipe card below.
- Ripe Pears
- Sugar
- Fresh Ginger
- Fresh Sage
- Lemon Juice
Recommended kitchen tools:
- Peeler
- Medium Saucepan
- Wooden spoon (flat edge works best)
How to Make Pear, Ginger, & Sage Marmalade:
Step 1: Prep.
Peel and chop pears.
Step 2: Combine & Heat.
In a medium pot, mix together chopped pears, sugar, minced ginger, minced sage, and lemon juice. Set to medium heat and bring to a low-boil; then reduce heat to low and simmer for about 2 hours, stirring every 15 or so minutes to prevent sticking to the bottom of the pot.
Step 3: Let cool.
Remove from heat, let cool slightly; and transfer to a clear jar for storage. Let it set in refrigerator for 2-3 hours.
How to Serve Pear, Ginger, & Sage Marmalade:
- Savory pairing: Spread over crostini with ricotta or gorgonzola.
- Sweet pairing: Drizzle over vanilla gelato for a rustic fall dessert.
- Wine pairing: A classic Spritz, chilled Prosecco, or Gavi
- Charcuterie pairing: Works beautifully with sharp aged cheeses (Parmigiano-Reggiano, Pecorino Romano) and salty cured meats.
La Vita, Simplified:
Storage: Refrigerate up to 2 weeks or freeze in small portions for up to 3 months.
Prep Favorite: A digital kitchen scale is my favorite way to portion fruit consistently for reliable results every time.
Kitchen Favorite: A good vegetable peeler removes pear skins quickly with very little waste.
Storage Favorite: Glass jars are perfect for storing homemade marmalade—they don’t absorb flavors and look beautiful for gifting.
PEAR, GINGER, & SAGE MARMALADE
Equipment
- Vegetable Peeler
- Medium Saucepan
- Wooden spoon (flat edge works best)
Ingredients
- 3 pounds Ripe Pears - approximately 6 pears
- 2 cups Sugar
- 1 ½ Tablespoons Fresh Ginger - minced
- 1 Tablespoon Fresh Sage - minced
- 2 Tablespoons Lemon Juice
Instructions
- Peel and chop pears.
- In a medium saucepan, mix together chopped pears, sugar, minced ginger, minced sage, and lemon juice.
- Set to medium heat and bring to a low-boil; then reduce heat to low and simmer for about 2 hours, stirring every 15 or so minutes to prevent sticking to the bottom of the pot.
- Remove from heat, let cool, and transfer to a clear jar for storage. Let set in refrigerator for 2-3 hours.
- Buon Appetito!
Notes
- Serving Note & Special Instructions:
- Wonderful on toast, biscuits, yogurt, oatmeal, or alongside brie, goat cheese, vanilla gelato, and aged cheddar.
- Refrigerate up to 2 weeks or freeze in small portions for up to 3 months.
- Michelle’s Kitchen Recommendations:
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