Tuesday, September 11, 2012

Pear Brown Sugar Cardamom Jam

 Pears are a lovely vehicle for all sorts of flavors.   They meld well. 

They're good with all sorts of spices.  They're good with white sugar and maple syrup and honey and brown sugar.   Here's a simple recipe that uses brown sugar and a bit of cardamom.  

The cardamom might knock you over when you add it, but don't despair.   After a day or so, it falls in line with the other flavors.  This was a big hit at our house.  

Pear Brown Sugar Cardamom Jam
  • 4 cups cooked pears
  • 1 cup water
  • 4 tablespoons Dutch Jell All Natural Lite pectin
  • 2 cups brown sugar
  • 1/4 tsp ground cardamom
Combine the pears, water and pectin in a pot. Stir constantly.  Bring to a hard rolling boil that you can't stir down.   Boil one minute. Add sugar and cardamom and return to hard rolling boil.   Boil one minute.   Ladle into jars.


  1. I like cardamom in my rice pudding but haven't never thought to put it into jam before.

  2. Oh my yummy! I love your recipes, you are so creative. I'm so glad I know you, my friend.

  3. Ooh delish. I love cardamom too. This sounds so great. So the pears get cooked twice then? Could you use canned, or would it be disappointing?

    I love a bit of cardamom in Irish Soda Bread. Yu.u.umm!


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