Sunday, June 17, 2012

Pear Saffron Chili Jam!!

A friend of mine on FB found this recipe on an English site but it wasn't up to USDA standards to be safe nor was it translated into American weights.  So, we set out to convert it and make it safe for USDA standards for canning!  I must say it is quite interesting in taste!!  Both mellow and spicy at the same time.  Mellow from the saffron and spicy from the chili pepper!!  It is unique for sure.  If you like a kick and something unique, this is for you!!

Pear Saffron Chili Jam


8 1/2 (4.5 lbs) pears
0.5 g saffron (1/2 pack)
1 red chili (or 1 tsp chili pepper flakes)
2 cups sugar
2 T lime juice
1 pack sure jel low sugar pectin

Peel the pears, quarter and remove the stem and cores.  Grate the pear flesh with a large grater and macerate with the sugar and saffron for one hour in a non-reactive container.   Meanwhile, rinse the chili and chop it finely (or use chili flakes if you don’t have fresh!)

Place all ingredients over high heat and cook for 5 minutes after the mixture comes to a boil, stirring constantly.  Add the pectin and bring to a boil for another minute.  Skim if necessary, and place into sterilized jars.  Process in a waterbath for 10 minutes with a 1/4 inch head space.  Let sit for a few weeks before using so that the spices will infuse the jam with their flavor.


2 comments:

  1. Renee how long are you suppose to process it for? What is the headspace?

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    1. Sorry! Just got the notice that this wasn't on the recipe! It's been updated now! 10 minutes with a 1/4 inch head space!

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