This is one of my absolute favorite jam flavors. Top five, for sure. If you want to think about something other than citrus for a minute, make this! It absolutely explodes with the flavor of ripe, sweet, juicy pears.
makes about 5 1/2 half-pint jars
- 4 c. ripe pears, peeled, cored, and diced (It only works when you find good pears- make sure the pears taste how you want the jam to taste; if they are grainy, too tart, or not ripe yet, don’t buy them. I used Red D’Anjou pears from a local farm, which were in season here. I’ve used Comice Pears in the past and they were also delicious).
- 2 c. sugar
- 1/4 c. lemon juice
- 6 green cardamom pods
- 4 tsp. Pomona’s Pectin Calcium Water, included inside the pectin box (see package for instructions)
- 3 tsp. Pomona’s Pectin Powder (I used commercial pectin to shorten the cooking time and retain the intense pear flavor).
1. Bring boiling water canner to a boil. Wash jars and lids in hot, soapy water. Put lids in a small bowl and cover with some boiling water from the canner. Put jars in the oven on low so they are hot when you put hot jam into them later. In a small bowl, whisk the 4 tsp. of pectin powder with 1/2 c. sugar and set aside.
2. In a large, non-reactive pot, combine pears, lemon juice, cardamom, calcium water, and 1 1/2. cups of sugar. On medium-high heat, bring to a full rolling boil. Pour in the pectin/sugar mixture, and bring back to a full rolling boil. Boil for 1 minute, stirring occasionally.
3. Ladle hot jam into hot jars. Wipe the jar rims clean, and screw on the lids. Process half-pint jars for 10 minutes to get a good seal.
This is a strong candidate for The Jar That Actually Goes On Toast In The Morning…. but if you don’t want to go that route, don’t forget how delicious pears are with almonds- there are all kinds of tart and cookie possibilities here! This is also one of the jams that I serve on a chevre-ginger cheesecake that I make really often- I would highly suggest the idea of any type of cheesecake with this jam on top.