By Kathy228 on September 13, 2005
Photo by Kathy228
Photo by Kathy228
"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."
Serving Size: 1 (2558 g)
Servings Per Recipe: 1
"Excellent! I used Korean pears and 1/4 tsp. Cardamom. I was surprised with the mild flavor of the ginger considering the recipe called for one Tablespoon of freshly grated. I will definitely make this recipe again and will share it with others."
"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."
"Love it! Didn't peel the pears and I shredded them with my grater and I mashed them while they were cooking, yum yum, it turned out great. I eat a lot of PB&J's and this is going to be great on them :)"
"I made this using diced candied ginger, didn't have fresh. Turned out very sweet but oh so yummy! My pear tree is loaded this year, I will make it again. Thanks for a great recipe."
"I added grated dried lemon peel 1/2 teaspoon , subed the lemon juice for pineapple juice because thats what I had on hand and 1/2 teaspoon fresh ground sea salt to help balance the sweet spicy, reduced the sugar 1/2 cup also and turned out perfect! I always use a stick blender after all ingredients are in the pot just to make sure everything is mixed with no pectin clumps."
"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!"
"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!!!!"
"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!"
"We made 3 different recipes of pear jam this year, and this one won out by FAR! This jam tastes like fall - I've never cooked very much with cardamon, but it really gives it that special kick that will make all your friends go "WOW! That stuff is awesome!""
"This is an elegant condiment to be sure. I chopped the first 4 cups of pears & then used the Cuisinart slicing blade for the next 2 cups - wafer thin translucent pieces of pear. Used the Cuisinart to finely chop the ginger. Used 1/2 t fresh ground cardamon (trusty mortar & pestle) & 1/8 t cinnamon. Added, by accident, an additional 1/4 cup lemon juice - jam set perfectly & tastes wonderful now & will be even better by Thanksgiving. My jam turned out a pale translucent yellow with thin slices of pear just barely visible. Very pretty - though it will difficult to share. May have to get some more pears on Freecycle - LOL! Thanks for a wonderful recipe that is truly a keeper, Kathy228!"
"A wonderful pear jam. Proud to include these in gift baskets. Thank-you!"
"The perfect use for pears! I will be making this jam for years to come, thank you."
"there is nothing like ginger to create interest."
"Wowser! This jam is definitely gourmet status and tastes delicious on freshly baked biscuits or bread. I wish I had made more of it, because my husband is eating it by the jar! The cardamom and ginger combination is such a taste sensation. Thanks for sharing this recipe."