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Pear Jam with Star Anise
Pear jam with star anise captures the sweet freshness of autumnal pears and apples, the tangy sweetness of oranges, the soft and exotic scent of star anise, the spicy aroma of fresh ginger, highlighting the best autumnal and winter flavors. Wake up to a festive, Thanksgiving, Christmas breakfast with this great recipe! Pear jam with star anise will surely please even the most discerning gourmet palate. The recipe showcases the eternal appeal of Mediterranean flavors.
Prep Time 10 minutes
Cook Time 60 minutes
Passive Time 24 hours
Servings
kg
Ingredients
Prep Time 10 minutes
Cook Time 60 minutes
Passive Time 24 hours
Servings
kg
Ingredients
Instructions
  1. Wash the pears, apples and oranges.
  2. Peel and core the pears and apples, add the peels and cores with seeds into a small bowl. Discard only the stems. Chop the fruit into chunks and add into a large bowl.
  3. Juice the oranges; pour the juice into the large bowl with the fruit. Cut some of the orange peels into large pieces; add them into the small bowl with the peels. Add in the star anise.
  4. Wrap the peels, cores with seeds, and star anise in a muslim cloth and tie with kitchen twine.
  5. Peel and grate the fresh ginger root; put the grated ginger in the large bowl.
  6. Sprinkle sugar over the fruit. Put the muslim bag in the large bowl. Place plastic wrap over the bowl. Chill the fruit in the fridge overnight or for at least 8 hours, to allow the fruit to macerate; maceration is used in order to attain the perfect consistency for the jam without adding pectin.
  7. Place all the ingredients in a large saucepan. Bring to boil over medium-high heat and simmer for 15'. Reduce heat and simmer for 35'. Do not stir the mixture, but only gently shake the saucepan. After the jam is boiled, do not remove from the heat. Cover and let the jam rest for 8 hours or overnight.
  8. Remove the muslim bag. Bring to boil over medium heat and simmer for 10' in order to reach set point. Occasionally shake the saucepan. Remove from the heat.
  9. Ladle the jam into hot jars (see the Jars sterilization and filling process in Recipe Notes).
Recipe Notes

Festive Recipe

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!

Breakfast Recipe

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!

Tea pairing

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.

Notes

  1. 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.
  2. 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.
  3. My recipe makes 3 jars (350ml) of pear jam with star anise.


Pear Jam with Star Anise

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