How to Prepare Perfect Vickys Caramelized Pear Jam with Variations, GF DF EF SF NF

Hey everyone, it is me, Dave, welcome to my recipe page. Today, I will show you a way to make a special dish, vickys caramelized pear jam with variations, gf df ef sf nf. One of my favorites food recipes. For mine, I’m gonna make it a bit unique. This is gonna smell and look delicious.

Vickys Caramelized Pear Jam with Variations, GF DF EF SF NF is one of the most well liked of current trending meals on earth. It is enjoyed by millions daily. It’s simple, it’s fast, it tastes yummy. Vickys Caramelized Pear Jam with Variations, GF DF EF SF NF is something which I have loved my entire life. They are nice and they look wonderful.

To begin with this recipe, we must prepare a few components. 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. Get Basic Pear Jam
2. Take pears, peeled, cored and roughly chopped
3. Prepare white granulated sugar
4. Take lemon juice
5. Get pear juice
6. Prepare Spiced Pear Jam
7. Get ground cinnamon
8. Prepare ground cloves
9. Prepare Vanilla Pear Jam
10. Prepare vanilla pods, seeds scraped and added to the pan
11. Take Cardamom Pear Jam
12. Prepare crushed green cardamom powder
13. Prepare Ginger Pear Jam
14. Prepare chopped candied / crystallized ginger
15. Make ready fresh grated ginger
16. Get lemon zest
17. Take Rosemary Pear Jam
18. Get honey in place of 200g (1 cup) of the sugar
19. Get lemon zest
20. Prepare 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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