Vickys Caramelized Pear Jam with Variations, GF DF EF SF NF
Vickys Caramelized Pear Jam with Variations, GF DF EF SF NF

Hello everybody, it is Louise, welcome to my recipe site. Today, I will show you a way to prepare a distinctive dish, vickys caramelized pear jam with variations, gf df ef sf nf. One of my favorites food recipes. This time, I will make it a little bit unique. This is gonna smell and look delicious.

Great recipe for Vickys Caramelized Pear Jam with Variations, GF DF EF SF NF. Pears are one of my most favourite fruits, they go well with a lot of different flavour combinations. I've included a lot of those within this recipe, though the basic recipe itself is delicious! Vickys Maple Pear Seeded Porridge, GF DF EF SF NF A delicious start to the day.

Vickys Caramelized Pear Jam with Variations, GF DF EF SF NF is one of the most well liked of recent trending meals on earth. It’s simple, it is fast, it tastes delicious. It’s appreciated by millions daily. Vickys Caramelized Pear Jam with Variations, GF DF EF SF NF is something that I’ve loved my whole life. They’re fine and they look wonderful.

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

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

Goes great with grilled meat, cold deli cuts, fish and crackers Vickys Sweet Potato Bread, GF DF EF SF NF Vicky@Jacks Free-From Cookbook Scotland. Add the pectin mixture to the pears and cook, stirring, over medium-high heat, until the mixture comes to a full rolling boil. Every spring I say I'm going to fill my cupboards with homemade jams and preserves. The produce is full of flavour that I have missed through winter, yet somehow every summer just zooms by and come November, when I start thinking about Christmas gifts, there is.

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

Every spring I say I'm going to fill my cupboards with homemade jams and preserves. The produce is full of flavour that I have missed through winter, yet somehow every summer just zooms by and come November, when I start thinking about Christmas gifts, there is. And, the results are very nearly perfect. Stick to the method and the only variable is the intensity of the pear flavor. In a large skillet, combine brown sugar, butter and cinnamon.

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