Hello everybody, it’s John, welcome to our recipe site. Today, we’re going to prepare a distinctive dish, vickys caramelized pear jam with variations, gf df ef sf nf. It is one of my favorites. For mine, I’m gonna make it a little bit tasty. This will be really delicious.

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To get started with this recipe, we have to prepare a few ingredients. You can cook vickys caramelized pear jam with variations, gf df ef sf nf using 20 ingredients and 11 steps. Here is how you cook that.

The ingredients needed to make Vickys Caramelized Pear Jam with Variations, GF DF EF SF NF:

1. Make ready Basic Pear Jam
2. Take 2500 grams pears, peeled, cored and roughly chopped
3. Take 800 grams white granulated sugar
4. Get 120 ml lemon juice
5. Take 6 tbsp pear juice
6. Take Spiced Pear Jam
7. Get 1 tsp ground cinnamon
8. Prepare 1/2 tsp ground cloves
9. Get Vanilla Pear Jam
10. Make ready 2 vanilla pods, seeds scraped and added to the pan
11. Make ready Cardamom Pear Jam
12. Make ready 1 tbsp crushed green cardamom powder
13. Take Ginger Pear Jam
14. Get 40 grams (1/4 cup) chopped candied / crystallized ginger
15. Take 1 1/2 tsp fresh grated ginger
16. Get 1/2 tsp lemon zest
17. Take Rosemary Pear Jam
18. Take 240 ml (1 cup) honey in place of 200g (1 cup) of the sugar
19. Get 2 tsp lemon zest
20. Take 2 tsp fresh snipped rosemary leaves

Instructions to make Vickys Caramelized Pear Jam with Variations, GF DF EF SF NF:

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

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