autumn pear and cardamom jam 🍐
press play! (you'll have to be on your computer to fully enjoy this post with bob marley serenading you)
on the weekend i bought the most beautiful autumn pears from the markets. i felt inspired to make jam with them. there's something about making jam that makes my day better? it's just fun (yes i know i am an old lady). i highly suggest making jam if you're bored or having an average day or just feel like doing something different. that feeling once it's finished and you spoon it into the jar... oh so good. make extra and gift it to friends and family!
the day after i made the jam we got up early and and picked up some fresh sourdough from my favourite bakery, newspapers and take away coffees and had a jam picnic on the lounge room floor in the morning light.
aside from the obvious jam with butter on toast, i LOVE it on my steel cut oatmeal with a little melted ghee, cinnamon and chia seeds on top. it's also a great accompaniment with cheese, nuts and crackers.
recipe from kevin wests saving the season
WHAT YOU'LL NEED
a big pot, a potato masher or a stick blender, jars
- 1 kg ripe pears (about 6)
- 2 tbsp fresh lemon juice
- 1 cup sugar (i use jam setting sugar)
- 1 tbsp honey
- 3-4 crushed cardamom pods
1 / peel and core pears, and cut them into 1/2 inch pieces. as you work, place them in a bowl with 1 cup of water acidulated with 1/2 tbsp of lemon juice, to prevent browning
2 / drain the pears, and toss them in a bowl with the remaining 1 1/2 tbsp of lemon juice. stir in the sugar, honey and cardamom pods. set aside for 2 hours or overnight
3 / add the fruit/sugar mixture into a pot, bring to boil, and reduce over high heat for about 10 minutes then blitz with a stick blender until desired consistency (i like my jam a little chunky) and return to heat for another 10 minutes to the gel point. ladle into sterilised jars, leave to cool and refrigerate for up to 1 month (if it lasts that long)