Effortless Pear Jam Eggnog (Print Version)
# Ingredients:
→ What you’ll grab
01 -
About 2.2 pounds of pears (roughly 6–7 medium ones), ripe and sweet
02 -
Jam sugar, 2 cups (about 500g) using a 2:1 sugar-to-fruit ratio
03 -
Cinnamon, just a couple tiny pinches
04 -
Eggnog liqueur, half a cup (120ml)
# Instructions:
01 -
With the jam still nice and hot, pour it straight into your ready jars. Seal them tight right away. Let them cool off and set up overnight before you stash them.
02 -
In your big pot, toss in the pear pieces with the jam sugar and cinnamon. Fire it up and let everything boil hard for around 5 minutes. Just remember to give it a good stir here and there so nothing scorches.
03 -
Give your pears a rinse, then peel and cut them into quarters. Scoop out the cores and seeds. Cut the pears up chunky – they'll soften and break down as they cook.
04 -
Heat up 4 jars (10oz/300ml size) by filling them with boiling water or dunking them in a big pot of boiling water. Let them finish drying upside-down on a fresh towel.
# Notes:
01 -
Jars will stay good for at least 3 months if you keep them cool and out of the sun.