We Be Jammin’ – Pear Cardamom

It’s that time of the year where we stock our pantry with the goodies we make from our garden. Unfortunately, I don’t have fruit trees yet because we are still landscaping the yard, but now is the time to try all these great recipes to help me decide what fruit trees I must have in the future. Pears are definitely on the list! I love them in so many ways. Fresh off the tree, stewed and poured over ice cream or canned during the winter months. Now I can add jam to that list! A mouthful of this jam tastes like fall and winter and warmth by a fire while the weather outside is cool and crisp.

This recipe made 9 half pints (8 oz)


~ 8 cups pears, cut in larger chunks

~ 6 cups sugar

~ 1 package pectin

~ 1 lemon juiced

~ 1-1/2 tbsp cardamom (I used whole seeds and ground it down with a pestle and mortar)


1. Peel and core pears. Chop into larger chunks.

1A. If using cardamom pods, crack shells, remove seeds and grind the seeds with a pestle and mortar. If using ground cardamom, move to step 2.

2. In a large pot, combine pears, sugar, lemon juice and cardamom. Cook over a medium heat until pears are soft and can be mashed with the back of a fork.

3. Add the pectin and increase the heat to bring the mixture to a full rolling boil (the boils cannot be stored down). Boil for 5-7 minutes or until the jam gels on a frozen plate. Stir a few times to ensure it does not burn to the bottom of the pot.

NOTE: This is a thick jam so when boiling consider using an oven glove as it bubbles and spits a bit. I used a bacon grease sieve over my pot to reduce the splatter.

4. Fill your warm, sterilized jars with the jam, leaving some headspace. Clean the rim of the jar with a clean cloth (may have to moisten slightly if your jam is gelling quickly). Apply lids and screw on the rings. Don’t over-tighten.

5. Process your jars in water bath canner for 10 minutes. Remove and place on a towel lined baking cooling rack. Leave undisturbed for at least a few hours. The lids should pop down within that time and seal completely. When pressing in the middle of the lid, there should be no give. If you have any jars that don’t seal, you can either try to re-process them with a new lid, or just eat the delicious jam.

6. Store for future eating!

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