Pear, ginger & cardamom jam
One thing that I brought for me from Villa General Belgrano was a jar of pear marmalade, and when it was out, I went for my own.
As I'm always looking for new ideas, new flavors and combinations of them, I like to use spices to change a bit the flavors, or, sometimes, herbs and dried fruits to give a new dimension to sweet tastes. I admit that sometimes I get bored quickly, but seeing the positive side, I have a curious and adventurous spirit. But enough about me.
The pears are still good looking at grocery stores and the truth that I did not exploit them much this year.
So, enough said, I made this pear and spices jam, from scratch, no recipe (incredible for my chemistry brain) that was incredibly delicious.
Pear jam, cardamom and ginger
Pears 1 kg
700 g sugar
Whole cardamom seeds 6
Ground ginger 1 / 2 tsp
- Peel the pears, cut into pieces and place in a big pan.
- With a piece of cloth, canvas type, make a bag of shells and the centers of the pears.
- Add to the pan the sugar, cardamom seeds, ginger and bag of shells.
- Cook until thickened, about 1 / 2 hour, testing density with a spoonful on a cool plate.
- Pour while hot in sterilized jars, put the lid on and turn upside down.
- When opening the jar, keep it in the refrigerator.