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Nutrition Facts
Serving Size 1 half pints 292g Recipe makes 7 half pints)
Calories 470
Calories from Fat 2		(0%)
Amount Per Serving		%DV
	Total Fat 0.3g	0%
	Saturated Fat 0.0g	0%
	Monounsaturated Fat 0.1g
	Polyunsaturated Fat 0.1g
	Trans Fat 0.0g
Cholesterol 0mg		0%
Sodium 16mg		0%
Potassium 251mg		7%
Total Carbohydrate 122.9g		40%
	Dietary Fiber 6.7g	26%
	Sugars 104.5g
Protein 0.9g		1%
how is this calculated?

Pear Jam

Recipe #137323 | 25 min | 20 min prep | add private note

⁽⁷⁾ RATE IT NOW Print Recipe

By: Kathy228
Sep 13, 2005

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.

7 -8 half pints (change servings and units)

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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Featured Reviews for This Recipe

From: mommycook

On Nov 22, 2009

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!

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From: Chef #1138919

On Oct 1, 2009

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!"

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From: Caretta

On Oct 12, 2006

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.

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