Vickys Caramelized Pear Jam with Variations, GF DF EF SF NF

Source : Add All Of The Ingredients For The Base Recipe Plus Whichever Flavourings You Choose Into A Heavy Bottomed Pan And Bring To A Rolling Boilturn The Heat ...

PreTime
more Minutes
CookTime
a few Minutes
Yield
Some Servings

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at : June 23, 2022

Step:

  1. Add all of the ingredients for the base recipe plus whichever flavourings you choose into a heavy bottomed pan and bring to a rolling boil

    Vickys Caramelized Pear Jam with Variations, GF DF EF SF NF recipe step 1 photo
  2. Turn the heat down a little and let simmer for 1.5 - 2 hours until thickened, stirring often and skimming off the top as required

  3. Mash the pear chunks down a little with a potato masher or use a stick blender to carefully puree 1/3 of the mixture

    Vickys Caramelized Pear Jam with Variations, GF DF EF SF NF recipe step 3 photo
  4. The jam is fine left like this and will be a pretty amber colour. To take it a step further, caramelize it by turning up the heat and watching it without stirring until it darkens. Be careful not to take it too far or it will be burnt jam rather than caramelized

  5. Test the set by pouring a little onto a cool saucer and pushing the jam with your finger. If the surface wrinkles it's ready to jar. If not, keep simmering but test every 20 minutes

    Vickys Caramelized Pear Jam with Variations, GF DF EF SF NF recipe step 5 photo
  6. Pour into warm, sterilized jars, stopping 1/4 inch from the top. I use jars from old store bought jam, half pint sized jars

    Vickys Caramelized Pear Jam with Variations, GF DF EF SF NF recipe step 6 photo
  7. Put a wax paper or parchment paper disc on top as pictured above then screw the lids straight on and let sit on a tea towel or wire rack until cooled to room temperature. They will self seal as they cool

    Vickys Caramelized Pear Jam with Variations, GF DF EF SF NF recipe step 7 photo
  8. Keep in a cupboard until opened, then refrigerate and use within 6 weeks

  9. Yields 6 x half pint jars so serving size noted is per jar

  10. Delicious on toast and actually goes nicely with pork and ham

  11. If you swap out some pears and add apple you get a lovely pear & apple preserves recipe. I use 70% pears to 30% apples and use apple juice instead of pear juice. That works out to 1750g pears and 750g apples and goes great with the spiced recipe and the vanilla one


Ingredients

  1. Basic Pear Jam
  2. 2500 grams pears, peeled, cored and roughly chopped
  3. 800 grams white granulated sugar
  4. 120 ml lemon juice
  5. 6 tbsp pear juice
  6. Spiced Pear Jam
  7. 1 tsp ground cinnamon
  8. 1/2 tsp ground cloves
  9. Vanilla Pear Jam
  10. 2 vanilla pods, seeds scraped and added to the pan
  11. Cardamom Pear Jam
  12. 1 tbsp crushed green cardamom powder
  13. Ginger Pear Jam
  14. 40 grams (1/4 cup) chopped candied / crystallized ginger
  15. 1 1/2 tsp fresh grated ginger
  16. 1/2 tsp lemon zest
  17. Rosemary Pear Jam
  18. 240 ml (1 cup) honey in place of 200g (1 cup) of the sugar
  19. 2 tsp lemon zest
  20. 2 tsp fresh snipped rosemary leaves

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