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

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

Name: How to cook Vickys Caramelized Pear Jam with Variations, GF DF EF SF NF - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 6 servings
Cuisine: Us

Introduce

Chef :

Vicky@Jacks Free-From Cookbook

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

Pears are one of my most favourite fruits, they go well with a lot of different flavour combinations. I've included a lot of those within this recipe, though the basic recipe itself is delicious!

Ingredient

Food ration :

6 servings

Cooking time :

3 hours

2500 grams

pears, peeled, cored and roughly chopped

800 grams

white granulated sugar

120 ml

lemon juice

6 tbsp

pear juice

1 tsp

ground cinnamon

1/2 tsp

ground cloves

vanilla pods, seeds scraped and added to the pan

1 tbsp

crushed green cardamom powder

40 grams (1/4 cup)

chopped candied / crystallized ginger

1 1/2 tsp

fresh grated ginger

2 tsp

lemon zest

240 ml (1 cup)

honey in place of 200g (1 cup) of the sugar

2 tsp

fresh snipped rosemary leaves

Cooking instructions

* 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

* Step 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

* Step 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

* Step 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

* Step 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

* Step 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

* Step 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

* Step 8

Keep in a cupboard until opened, then refrigerate and use within 6 weeks

* Step 9

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

* Step 10

Delicious on toast and actually goes nicely with pork and ham

* Step 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

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