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pear jam in ball canning jars

Caramel Cardamom Pear Jam

A flavorful, small batch pear jam lightly sweetened with brown sugar, giving it caramel flavor. The cardamom adds warmth and depth, making this a winning jam.
4.8 from 5 votes
Prep Time :10 minutes
Cook Time :45 minutes
Additional Time :10 minutes
Total Time :1 hour 5 minutes
Yield: 3 half pints
Author: Amanda Paa

SCALE:

Ingredients

  • 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 flaky 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, so less is needed)

Instructions

  • Sterilize jars in boiling water canner. and wash lids and tops with soapy water.
  • 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.
  • 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.
  • 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 -- just store in clean, air-tight jars in the refrigerator for up to a month.

Notes

barely adapted from Food in Jar's recipe