Prep 20 mins
Cook 5 mins
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.
- 8-9 pears, cored and chopped (peeling is optional)
- 59.14 ml lemon juice
- 49.61 g box pectin, Sure-Jell no-sugar, powdered
- 2.46 ml cardamom, ground
- 1.23 ml cinnamon, ground
- 14.79 ml ginger, fresh grated
- 709.77 ml sugar
- Place 5-1/2 to 6 cups chopped pears and the lemon juice in a heavy pot.
- 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.
- Stir-in the powdered pectin, spices and ginger.
- Bring to a boil and boil hard for one minute.
- Add the sugar.
- Bring back to a boil and boil hard for 4-minutes stirring frequently.
- Ladle into sterile jars, seal and process for 10 minutes.
- Yield 7 half pints.
I followed the recipe and used some of the recommendation from the previous reviews. My husband liked the first batch I made yesterday, but he said it was too soft and it tasted a bite like apple sauce. So, this morning I used three medium pears that were left over (that by now were really ripe). I sliced them, but did not mashed them as indicated in the recipe. I emptied all the of the 4 oz. jars back into my new batch of pears and added more pectin, a pinch more ground ginger, cardamom and lemon juice. Everything came together just perfect. My husband ate it with crackers, cheddar cheese and walnut for lunch. He is still talking about how great it taste. This recipe will be used for the holiday gifts. Thank you for this recipe.
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!!!!
I did not have the pears on hand, but I had pear juice made from our pear trees. I did tweak this because of the jelly instead of jam it would make. I used the 6 cups of juice and did 1/3 tsp of cardamom, used crystalized ginger grated, 1/3 tsp of Siagon cinnamon, a pinch of pink Himalayan salt for the oversweetness, a pinch of cloves and with all of my jams and jellies made with raw organic cane sugar. The cane sugar gives a wonderful flavour and colour to the pears. You can even lower the sugar by 1/3 to 1/2 of a cup and have it turn out. I did add a tablespoon more to the whole thing to increase the less chance of pear syrup. Although it wouldn't be bad on pancakes. My husband said it was really good and he said it blended very very well so that one wasn't over the others. It was really pretty overall in colour and flavour.