Canning, Preserving, Dehydrating/

Pumpkin Pear Jam

Author: SallyK / Date: 2012-11-10 @ 07:11 am / Print Me! /
Tags: Kabocha and Pumpkin / Low Calories / Pears / Preserves and Canning /

Pumpkin Pear JamThis low calorie jam is not too sweet, and the flavors of the pears and pumpkin shine through. Quick and easy to make, this is a delight when spread on toast or dolloped on ice cream or yogurt.

Makes 2 cups.

Ingredients:

  • 2 medium ripe pears
  • 2 c water
  • 3 whole cloves
  • 3 cardamon seeds or 1/8 tsp ground cardamon
  • 1 c pumpkin puree (canned or homemade)
  • 1/3 c packed brown sugar

Directions:

  1. Peel, core and roughly chop the pears. Place in a heavy 2-quart saucepan over medium heat. Stir in the cloves and cardamon seeds.
  2. Bring to a boil, reduce heat to low, cover and simmer slowly 20 minutes.
  3. Remove seeds. Use a potato masher to break down pears in pot until they resemble the consistency of crushed pineapple.
  4. Add pumpkin and brown sugar. Bring back to boil. Reduce heat to low and simmer uncovered another 20 minutes, stirring often until thick.
  5. Remove from heat. Cool, cover and transfer to a jar or refrigerator container. Keep refrigerated.