Pear jam with star anise recipe is perfect for a picnic, Thanksgiving and Christmas breakfast or just a beautiful Sunday brunch with family and friends. This gourmet jam will impress your guests and you will wow your friends and family!
Freshly baked sourdough bread and homemade pear jam with star anise anyone? You can spread vegan butter on slices of bread before adding the jam.
If you have a sophisticated palate, slice freshly baked sourdough bread, top with almond cheese and pear jam with star anise.
Serve with ginger tea with cinnamon and clove (see Tea Pairing).
Pear jam with star anise recipe is a Mediterranean gastronomic treasure!
For the tea lovers and fanatics who passionately seek food and tea pairings and yearn to explore the dynamic between the aromas and flavors we find in teas and food, I firmly recommend a ginger tea with cinnamon and clove as the perfect sipping partner. In order to make a cup of ginger tea, put 1-2 slices of ginger root, a small cinnamon stick (preferably Ceylon cinnamon) and a whole clove into a cup of tea and pour the boiling water. Ginger tea with cinnamon and clove not only enhances but also brings out the aromas and flavors of the pear jam with star anise without overpowering it.
Ginger tea can increase overall body temperature for a short period of time.
Jars sterilization and filling process
You should make sure that your jars are clean to maintain the freshness of the jam. Sterilize your jars by washing them (and their lids) thoroughly in hot soapy water. Rinse them well. Heat oven to 100°C. Place the jars and their lids on a baking sheet and put them in the oven for 20'. Using a funnel, ladle the jam into the hot jars, filling to just below the rim. It is important that the jam is still hot when filling the jars. Cover with a lid. Immediately flip the jar upside down. Leave to cool completely. When cool it creates a suction that pulls the lid down. When you open the lid, you can hear a pop. The jam can be stored for up to 1 year (it will be long gone before that!) in a cool dry place. Refrigerate after opening.
- Use ripe and underripe pears. You can use Bartlett, Bosc, Comice, or D'Anjou pears. Underripe fruit have more pectin than ripe fruit. Most of the pectin is in the peels and pith and thus we wrap them in muslim cloth.
- This jam has thick pieces of fruit. If you prefer a smooth jam with no chunks, mash the pears gently with a potato masher as they cook.
- My recipe makes 3 jars (350ml) of pear jam with star anise.