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“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.”
READY IN:
25mins
YIELD:
7 half pints
UNITS:
Metric

Ingredients Nutrition

  • 8-9 pears, cored and chopped (peeling is optional)
  • 59.14 ml lemon juice
  • 49.61 g box pectin, Sure-Jell no-sugar, powdered
  • 2.46 ml cardamom, ground
  • 1.23 ml cinnamon, ground
  • 14.79 ml ginger, fresh grated
  • 709.77 ml 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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