Rosemary Pear Jam
- 1 1/2 cups sugar
- 3 teaspoons Pomona's Universal Pectin
- 4 cups coarsely pureed pears (from about 7 or 8 medium ripe pears)
- 1/4 cup freshly squeezed lemon juice
- 2 heaping teaspoons minced fresh rosemary
- 4 teaspoons calcium water (included in the Pomona's box)
- 1/2 teaspoon unsalted butter
- This recipe is vegetarian
- This recipe is gluten-free
- Produce
- Pears (4 cups)
- Rosemary, fresh (2 heaping teaspoons)
- Cooking & Baking
- Pomona's universal pectin (3 teaspoons)
- Sugar (1 1/2 cups)
- Drinks
- Calcium water (4 teaspoons)
- Lemon juice, freshly squeezed (1/4 cup)
- Dairy
- Butter, unsalted (1/2 teaspoon)
Preparation
Read recipe preparation on seriouseats.com
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Recipe Stats
Published November 6, 2011 (1 year ago).
11 people saved this recipe.
