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