Caramel Cardamom Pear Jam

by Amanda Paa on August 31, 2014

Caramel Cardamom Pear Jam | heartbeet kitchen Although the song “It’s the Most Wonderful Time of the Year” was made for the holidays, I find the lyrics playing in my head as I stroll down the aisles of the farmers market these days. Tomatoes of all colors, crisp cucumbers, zucchini of every size, bags full of sweet corn piled high, winter squash, pears and apples just starting to arrive. It’s the true essence of a beautiful summer meets fall collision.

I also enjoy listening to the chatter on Twitter and in the office, people bouncing ideas off one other for what to do with this or that from their over abundant gardens. Fortunately, one of these conversations worked out quite nicely for me, as I was gifted 4 pounds of these gorgeous little Seckel pears from a co-worker of Brian’s whose tree is plumb full this year. We ate several of them straight from the bag and sliced onto socca with blue cheese, honey and walnuts.

Caramel Cardamom Pear Jams | a canning recipe
Seckel pears are the sweetest and the smallest of the pear family and look like a blushing bosc, which you’ll commonly find in grocery stores. They have a delicious spice flavor to them and a fresh crispness even when ripe. Those qualities make them perfect for simmering and preserving into this Caramel Cardamom Pear Jam. Swoon……

Caramel Cardamom Pear Jam | heartbeet kitchen
This recipe is a slight adaptation from the master preserving wizard herself, Marisa of Food in Jars, who made this brown sugar based pear jam. With the addition of flaky sea salt and double the simmering time, this version resembles caramel decadence in jam form. The brown sugar boils down into a sticky, sweet mess, and the addition of cardamom is what autumn comfort is all about.

Caramel Cardamom Pear Jam | a canning recipe Cardamom is one of my favorite warming spices, such a lovely match to the slight spice of the seckel pears. I ground the seeds of the green pods with a mortar and pestle, it’s scent so unique – a hint of eucalyptus and citrus and cloves. Used this way the spice is quite potent, which is why you’ll see two measurements – one for if you grind it yourself, the other if you buy it pre-ground, where exposure to air tames it down a bit.

Caramel Cardamom Pear Jam |small batch canning | heartbeet kitchen
Getting this jam to set couldn’t be easier. It naturally happens as the fruit simmers for an hour and the juice of a lemon at the end gives it the acidity it needs for canning safety, no artificial pectin needed. I peeled half of the pears, but left the others with the skin on because I like a little bit of texture. (If you like something completely smooth, this Vanilla Chai Pear Butter is delicious too.) The end result is lush, fudgy preserves that are just sweet enough with the addition of salt for that homemade caramel taste.

Caramel Cardamom Pear Jam | heartbeet kitchen It’s ideal match is toast, but let me tell you, it’s amazing on ice cream or stirred into steel cut oats. Or if you’re like me, just plain licked from the spoon as you’re cooking it. Enjoy this jam and the beginning of September my friends. xo

Caramel Cardamom Pear Jam

Makes 3 half-pint jars
barely adapted from Food in Jar’s recipe

3 ¼ pounds of pears, half of them peeled (I used Seckel, but I think any variety would work)
1 1/4 cups lightly packed brown sugar (not firmly packed)
scant 1/2 teaspoon salt
juice of one large lemon
¾ teaspoon ground cardamom or 1/2 teaspoon freshly ground cardamom if you grind it yourself in a mortar and pestle or spice mill (it’s more intense this way so less is needed)

Caramel Cardamom Pear Jams | a canning recipe 1. Sterilize jars in boiling water canner, lids too if you are using those made prior to 2013. See new rules about canning regulations regarding lids here.

2. Coarsely chop the pears, then combine them with the sugar in a large pot and bring to a boil over medium heat, stirring to dissolve the sugar. Simmer, stirring frequently and lightly mash with a potato masher the pears soften, until the mixture thickens and is syrupy. This will take about 45 minutes, and you will see larger bubbles forming in the simmer. Stir in the salt, lemon juice and cardamom, then simmer for 2 more minutes.

3. Ladle the hot preserves into hot jars leaving 1/4 inch headspace. Remove any air bubbles. Wipe the rims. Center the lids on the jars. Apply bands until the fit is just tight.

4. Process the jars in a boiling water bath canner for 10 minutes, adjusting for altitude. Turn off the heat and let the jars sit for 5 minutes then remove the jars and let cool in a draft-free spot overnight. Check the lids for seal after 24 hours – they should not flex up and down when the center is pressed. Store in a cool, dark place for up to one year.

Alternatively, if you don’t want to mess with the canning, you can skip the whole jar sterilizing and boiling water bath process and just store in clean, air-tight jars in the refrigerator for up to a month.

Caramel Cardamom Pear Jam | heartbeet kitchen

Kathryn September 1, 2014 at 7:34 am

What a lovely combination of flavours, the hint of cardamom is a wonderful touch.

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Amanda Paa September 1, 2014 at 10:33 am

Thank you Kathryn. Safe travels this September as I see you’re off on another journey!

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Krista @ Joyful Healthy Eats September 1, 2014 at 8:33 am

Gorgeous pics Amanda! And totally loving the warm fall flavors of this jam… perfect for a cold morning on toast! Totally making this girl!

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Amanda Paa September 1, 2014 at 10:34 am

Thank you for stopping by! Yes, it’s great on warm toast, and I’m also loving it stirred into muesli. Let me know if you do end up making it!

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Kate September 1, 2014 at 8:33 am

Beautiful photos, and what a delicious sounding combination. Any gift of food is a good gift.

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Amanda Paa September 1, 2014 at 10:32 am

Thank you friend :) If I get a chance to make another batch of this, there will be a jar with your name on it. Also, we may need to put in an order for those Harry and David pears again this winter!

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Amanda September 1, 2014 at 8:47 am

What a great recipe! And girl… these photos are STUNNING!! You are so talented!

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Thea @ Baking Magique September 1, 2014 at 4:13 pm

So beautiful! Usually I’m not a jam person but you made me crave jam! :)

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Amanda Paa September 1, 2014 at 6:37 pm

Thank you Thea! I think this jam would be great on your whole wheat buckwheat pancakes. What a lovely fall breakfast that would be.

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Patricia @ Grab a Plate September 3, 2014 at 12:40 pm

This sounds amazing! Thanks for sharing!

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Amanda Paa September 7, 2014 at 1:51 pm

Thanks Patricia! I just love canning when the weather starts to be a bit cooler. The smell of this floating through the house is like sugar plum fairies.

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Sini | My Blue&White Kitchen September 3, 2014 at 12:45 pm

Love the sound of this jam! I’m not very good at using pears in my kitchen, so I’m always looking for inspiring pear recipes and this certainly is one.

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Amanda Paa September 7, 2014 at 1:52 pm

Sini, this is really the first year that I’ve gotten into pears. I didn’t grow up eating them, but I’m just beginning to see how wonderful they can be in different types of recipes from sweet to savory. I even started a pinterest board called Perfect Pears. :)

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Julia | Orchard Street Kitchen September 6, 2014 at 3:19 pm

This jam looks delicious, Amanda! Pear + cardamom seems like such a nice combination. And I love this time of year too, just before fall officially comes. I just wish it lasted a little longer!

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Amanda Paa September 7, 2014 at 1:53 pm

I wish it lasted a little longer too Julia! At least apples and squash store well, and I love putting things like this up so I can enjoy a taste of summer in the colder months.

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Kelsey October 11, 2014 at 8:14 am

Sorry, by 11/4 cups brown sugar do you mean 11 1/4 cups, or 11 cups or..?

Thanks for posting, the jam looks terrific!

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Amanda Paa October 11, 2014 at 11:55 am

Hi Kelsey – it is 1 and 1/4 cups brown sugar, not 11. sometimes my font gets a little squished, sorry about that. hope you enjoy!

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Tammy Everton October 11, 2014 at 9:05 pm

Discard the last comment.. lol :) Going to try it now. Wish me luck!

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Amanda Paa October 12, 2014 at 1:53 pm

Correct, no pectin needed because of the acid from the lemon juice and pear skin. You can do it!

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Rachel November 10, 2014 at 6:53 pm

Does this scale up okay? 3 half pint jars just seems like such a small amount. :0 I think I’ll have to make 4x the recipe, to make it work for Christmas presents! Will that works? It looks and sounds delicious! :) Thanks.

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Amanda Paa November 11, 2014 at 8:09 pm

Hi Rachel! I’m not sure about making 4x the amount, it might be hard to get it to set. What I would do in that situation is make a larger scale pear jam recipe that you find and add 1 teaspoon per 6 pints. Hope that helps!

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