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Pear jam with vanilla, spices and ginger
Angela Braun

Pear Jam with Spices

A wonderfully velvety pear jam with warm spices
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Prep Time 20 minutes
Cook Time 4 minutes
Resting time 3 hours
Total Time 3 hours 24 minutes
Course: Preserve
Ingredients Method Notes

Ingredients
  

  • 1 kg pears net weight
  • 500 g sugar or jam sugar
  • 1 sachet pectin only if you use normal sugar; leave out if you use jam sugar
  • 2 lemons
  • 1/2 vanilla pod
  • 1/4 tsp ground cardamom
  • 1/2 tsp dried ground ginger

Method
 

  1. Prepare your jars by washing them and the lids with hot water and let them cool on a towel or drying rack.
  2. Wash the pears, peel them and cut them into quarters. Then weigh them.
  3. Cut the pear quarters lengthwise into 2 - 3 slices and chop them finely.
  4. Put the chopped pears in a pot, mix them with sugar and add the cardamom and ginger.
  5. Slice open the vanilla pod and scrape the seeds out. Put the seeds as well as the pod into the pot with the pears.
  6. Squeeze the lemons.
  7. Mix the pears with the sugar, lemon juice and spices and let it all rest for at least 3 hours (you can also let it rest overnight). During that time, juice will form.
  8. Heat the mixture while constantly stirring to prevent it from burning.
  9. When the pears have come to a rolling boil, let it all cook rapidly for 4 minutes.
  10. Pour the jam in jars and immediately close the lids tightly.
  11. Once it's cool, the jam is ready for consumption.

Notes

This is a recipe for a soft pear jam with warm spices and can be stored for up to one year.