Recipes Tasty Treats To Snack On

Caramel Cardamom Pear Jam

Caramel cardamom pear jam recipeI don’t know what it is about the start of fall, but each and every year it reinvigorates my spirit, at least as far as the kitchen is concerned. I always feel an itch to get in there, windows flung open, music on blast, and whip up all sorts of delicious treats with the hope that the scent of nutmeg and cinnamon wafts through our entire home. My most recent concoction? This caramel cardamom pear jam. I’m not sure you could even consider it a recipe since it literally consisted of throwing a bunch of things into a pot and letting it cook down, but the results were absolutely out of this world. It’s like fall in a jar, and you need it in your life. It works beautifully paired with vanilla ice cream, atop a slice of homemade bread or, and most recently, generously scooped onto a slice of stinky cheese (um. YUM.) Caramel cardamom pear jam recipe Caramel cardamom pear jam recipe Caramel cardamom pear jam recipe

Caramel Cardamom Pear Jam
Serves 30
A sweet and spicy jam that tastes delicious atop of ice cream or stinky cheese alike
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Prep Time
5 min
Cook Time
45 min
Total Time
50 min
Prep Time
5 min
Cook Time
45 min
Total Time
50 min
62 calories
16 g
0 g
0 g
0 g
0 g
57 g
42 g
13 g
0 g
0 g
Nutrition Facts
Serving Size
57g
Servings
30
Amount Per Serving
Calories 62
Calories from Fat 1
% Daily Value *
Total Fat 0g
0%
Saturated Fat 0g
0%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Cholesterol 0mg
0%
Sodium 42mg
2%
Total Carbohydrates 16g
5%
Dietary Fiber 1g
6%
Sugars 13g
Protein 0g
Vitamin A
0%
Vitamin C
6%
Calcium
1%
Iron
1%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 3 pounds of pears, half of them peeled, all of them chopped coarsely into 1/2" cubes
  2. 1 1/4 cups lightly packed brown sugar
  3. 1/2 tsp. salt
  4. juice of one large lemon
  5. ¾ tsp. ground cardamom
Instructions
  1. Toss the pears and sugar in a large, lidded, pot and bring to a boil over medium heat, stirring frequently until sugar dissolves. Simmer, stirring often and mashing with a potato masher until softened and syruppy, around 45 minutes.
  2. Stir in the salt, lemon juice and cardamom, then simmer for 2 more minutes.
  3. Ladle into jars, let cool, add lids and enjoy!
Notes
  1. If you want to properly can your jam, I recommend reading Heartbeet Kitchen's tips here.
Adapted from Heartbeet Kitchen
beta
calories
62
fat
0g
protein
0g
carbs
16g
more
Adapted from Heartbeet Kitchen
lark & linen http://www.jacquelynclark.com/
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