Pear Jam

Kathy228's Note:

If you like the taste of cardamom you will love this jam. I used a combination of Bosc and Asian pears. I peeled the Asians, but not the Bosc. No-sugar dry pectin is used, so there's 50% less sugar in the recipe.

• Total Time: 25 mins
• Prep Time: 20 mins
• Cook Time: 5 mins

Ingredients:

Yield: 7 half pi ...

• 8 -9 pears , cored and chopped (peeling is optional)
• ¼ cup lemon juice
• 1 (1 ¾ ounce) box pectin , Sure-Jell no-sugar, powdered
• ½ teaspoon cardamom , ground
• ¼ teaspoon cinnamon , ground
• 1 tablespoon ginger , fresh grated
• 3 cups sugar

Directions:

1. Place 5-1/2 to 6 cups chopped pears and the lemon juice in a heavy pot.
2. Mash pears with a potato masher to desired chunkiness. If you like it fine you can coarsely grind it. But a food processor will make it too pureed for this recipe.
3. Stir-in the powdered pectin, spices and ginger.
4. Bring to a boil and boil hard for one minute.
5. Add the sugar.
6. Bring back to a boil and boil hard for 4-minutes stirring frequently.
7. Ladle into sterile jars, seal and process for 10 minutes.
8. Yield 7 half pints.

Reviews

[GlassDivaSonoma]

Talk about yummy! The fresh ginger is awesome...the pear flavor still shone through. I doubled the recipe and added just 5 cups of sugar, not six. I cut the cardamon in half and found that was enough for our tastes. Also, we just about licked the pan we cooked it in - kind of like cookie dough!

[susie1973]

My husband devours this jam! I used whatever pears I had on hand and substituted the fresh ginger with ground ginger.
In my opinion this jam tastes a little like Christmas! Great!!!!

[mommycook]

This turned out perfectly! I made a half batch at first that I did not can but just ate right away to test it first. Then I made the full recipe and canned it. Everyone I have given it to has loved it. Especially good on thin homemade pecorino crackers! Thank you for this keeper!