It’s Apple & Pear Season here in Southeast Pennsylvania. Bruce bought some Local Asian Pears at a nearby farm market yesterday, but was not sure what to make with them. I suggested a jam, and he was all in.
I open the fridge to see the AMAZING looking “Hawaiian Ginger” grown by another nearby farm we frequent. It was probably picked just days ago. Asian Pear and Hawaiian Ginger. That sounds good. I went in the pantry to grab the sugar, and remembered I had a few Organic Vanilla Beans left from our trip to Bali. Asian Pear, Hawaiian Ginger and Bali Vanilla? Now, THAT Sounds FANTASTIC! So, Let’s Get Cooking!
Asian Pear, Hawaiian Ginger and Bali Vanilla Jam
Cook & Prep Time: 45 Minutes * Makes 2 Cups of Jam
4 Cups of Diced Asian (or regular) Pears
2 Cups of Sugar (we use Organic)
1/4 Cup Water
1 Tbsp Grated Fresh Ginger
1 Real Vanilla Bean, Split
Clean Jar with Tight Fitting Lid
Place diced pear, sugar and water is saucepot, over medium low heat.
Stir until sugar starts to dissolve. Add the grated ginger to the pot,; stir.
Cut vanilla bean in half width-wise. Then, starting one inch from end, cut again lengthwise, splitting the bean.
Add the whole split bean to the pot. Simmer on a low boil, stirring often.
Jam will foam up, then begin to reduce. Continue cooking until the mixture thickens and reduces by half.
Remove from heat, and set aside to cool. That’s It! It’s Done!
Spoon cooled Jam into the clean Jar.
Place jar in the fridge, but leave the lid off overnight to avoid condensation.
Cover tightly with lid the next morning.
Assuming you don’t polish it off in a few days, Jam should keep in fridge for several weeks.
This Jam is light, delicious and complex. We hope you decide to give it a try.
Cheers, and Happy Eating!