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Prep Time: 20 Minutes Cook Time: 5 Minutes |
Ready In: 25 Minutes Servings: 4 |
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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. Ingredients:
8 -9 pears, cored and chopped (peeling is optional) |
1/4 cup lemon juice |
1 (1 3/4 ounce) box pectin, sure-jell no-sugar, powdered |
1/2 teaspoon cardamom, ground |
1/4 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.
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