Last week we talked about combining spices and herbs with fruits to make exotic jams. Here’s a seasonal one that is easy to make and does not require pectin. Spread it on toast to jazz up your morning, add a dollop to your black tea to make Russian Tea, or add some to your baked goods! Make sure to preserve the jam so that you can enjoy it year round.
PEAR AND RAS EL HANOUT JAM
Makes 3 pints
6-8 cups peeled and chopped pears (about 5 lbs)
4 cups sugar
juice of 1 lemon
Combine fruit and lemon juice in a medium sauce pot. Cook over medium heat until completely cooked through and sloshy.
Measure this fruit mixture’s volume. Then take 75% of this amount in sugar (approximately 4 cups), and combine into pot with fruit and Ras El Hanout. Turn up the heat and cook down, while stirring continuously. Once foam subsides, approximately 10~20 minutes later, the jam should be set.
To test if the jam has set, freeze a small plate for a minute. Drizzle some hot jam, and freeze this plate again for a minute. Drag finger through the jam; if it wrinkles, it is ready. If not, cook down for another 5 minutes.
Ladle the jam into hot, sterilized half-pint jars, leaving 1/4 inch headroom. Wipe the rims with a clean towel, seal, and sterilize by boiling for 10 minutes. Let cool and store.