Recipe: Perfect Vickys Caramelized Pear Jam with Variations, GF DF EF SF NF

Vickys Caramelized Pear Jam with Variations, GF DF EF SF NF.

To cook Vickys Caramelized Pear Jam with Variations, GF DF EF SF NF you need 20 ingredients and just 11 steps. Here is how you achieve it.

Ingredients

1. Prepare of Basic Pear Jam.
2. It's of pears, peeled, cored and roughly chopped.
3. Prepare of white granulated sugar.
4. Prepare of lemon juice.
5. Prepare of pear juice.
6. Prepare of Spiced Pear Jam.
7. You need of ground cinnamon.
8. You need of ground cloves.
9. It's of Vanilla Pear Jam.
10. You need of vanilla pods, seeds scraped and added to the pan.
11. You need of Cardamom Pear Jam.
12. You need of crushed green cardamom powder.
13. Prepare of Ginger Pear Jam.
14. Prepare of chopped candied / crystallized ginger.
15. Prepare of fresh grated ginger.
16. It's of lemon zest.
17. You need of Rosemary Pear Jam.
18. It's of honey in place of 200g (1 cup) of the sugar.
19. It's of lemon zest.
20. It's of fresh snipped rosemary leaves.

Vickys Caramelized Pear Jam with Variations, GF DF EF SF NF instructions

1. Add all of the ingredients for the base recipe plus whichever flavourings you choose into a heavy bottomed pan and bring to a rolling boil.
2. Turn the heat down a little and let simmer for 1.5 - 2 hours until thickened, stirring often and skimming off the top as required.
3. Mash the pear chunks down a little with a potato masher or use a stick blender to carefully puree 1/3 of the mixture.
4. The jam is fine left like this and will be a pretty amber colour. To take it a step further, caramelize it by turning up the heat and watching it without stirring until it darkens. Be careful not to take it too far or it will be burnt jam rather than caramelized.
5. Test the set by pouring a little onto a cool saucer and pushing the jam with your finger. If the surface wrinkles it's ready to jar. If not, keep simmering but test every 20 minutes.
6. Pour into warm, sterilized jars, stopping 1/4 inch from the top. I use jars from old store bought jam, half pint sized jars.
7. Put a wax paper or parchment paper disc on top as pictured above then screw the lids straight on and let sit on a tea towel or wire rack until cooled to room temperature. They will self seal as they cool.
8. Keep in a cupboard until opened, then refrigerate and use within 6 weeks.
9. Yields 6 x half pint jars so serving size noted is per jar.
10. Delicious on toast and actually goes nicely with pork and ham.
11. If you swap out some pears and add apple you get a lovely pear & apple preserves recipe. I use 70% pears to 30% apples and use apple juice instead of pear juice. That works out to 1750g pears and 750g apples and goes great with the spiced recipe and the vanilla one.