Rum Spiced Pear Jam and Gingerbread Scones

As much as I love living in the coastal Southeast, I do get excited when winter rolls in…if for no other reason than I can wear some of my favorite sweaters!  Well, that and I love baking; and having a home filled with the smell of cinnamon and nutmeg or chicken soup on a cold day is sheer bliss to me.  It was 80° on Friday and mid-70°s on Saturday, so when the forecast said that the high on Sunday would be in the 50°s, my mind immediately started wondering what wonderful things I could cook and bake on that chilly (relatively) day.  And what my mind came up with was some this Rum Spiced Pear Jam and complementary baked goodies to give as gifts this holiday season.  

For several years now we’ve given jars of preserves with a baked treat to neighbors, friends and teachers for the holidays.  I needed to get some of the jams made and wanted to ‘test run’ the baked good that would accompany the jam. 

I initially thought of a wonderful Cardamom Spiced Plum jam that I have made for several years, but when I went to the grocery store to gather my plums, imagine my disappointment when the produce guy told me that plums aren’t in season anymore!  How did that happen?  It was just July, like yesterday!?  So I went back home, a little dejected but not deterred.  

I gathered my favorite canning books around me as I watched my favorite football team play rather poorly and scoured the cookbooks for inspiration.  And what I came  up with was…PEARS!  I have not canned with pears before…their sometime grainy texture has never said ‘make a jam out of me’ like a white nectarine (oh my!) or a tart cherry.  But several of the authors I respect touted the pear as a great winter preserve, so I resolved then and there to go down the ‘pear path’.  pears in sink

I had the aforementioned cardamom spiced plum jam in my mind and while I knew plums were no longer an option, I just wasn’t able to shake the ‘cardamom’ part.  So cardamom pear jam it was, but a funny thing happened while I  was seeking inspiration.  I noticed some folks using brandy in their preserves.  

I didn’t have brandy, but I did have a quarter of a bottle of Captain Morgan’s Spiced Rum…tell me that didn’t sound good with my cardamom spiced pears!?  And because I’ve never one to leave well enough alone, I decided a few pieces of cinnamon would only make my jam just that much better.  

The resulting Rum Spiced Pear Jam is spectacular!  The pears melted into soft, gently flavored spread that screamed (in my mind anyway) for …Gingerbread!  Are pears and gingerbread a real thing?  Or is just in my, sometimes challenged, mind?  

I know my mom made a gingerbread several years ago that had pears in it, so I think that’s where this ‘pearing’ (get it?) originated.  In any event, I slept on this potential pairing and when I awoke this morning…the Rum Spiced Pear Jam + Gingerbread = Perfection thought was still buzzing around, so I had no choice but to follow.  Rum Spiced Pear Jam and Gingerbread Scones

 I didn’t want something too sweet for my baked good; I was thinking along the biscuit or scones line.  I went to the World Wide Web, typed in Gingerbread Scones and this recipe from Serious Eats is the one that caught my attention first.  And, as if the stars weren’t already aligning in my favor, it’s a ‘one bowl’ recipe.  

This recipe now has a permanent spot in my repertoire.  It’s one of those that once you find it, you don’t want to look for anything else. I’ll be making many batches of these scones to accompany my jam as gifts, but know I’ll also be making several batches for our own enjoyment.  They are the perfect pair; in fact I’d go so far as to say the Gingerbread Scones are the Ginger Rogers to the Rum Spiced Pear Jam’s Fred Astaire.  A recipe for a rum spiced pear jam, perfect for holiday enjoyment and gifts, particularly when paired with Gingerbread Scones.

In addition to more batches of the scones, I’ll also be making more jam for our pantry, as well as for gifting.  I found these great little spoons in Napa Valley several years ago and bought a couple to use and to gift.  I have gifted or have used all except this one, which when paired with the Rum Spiced Pear Jam and scones will make a perfect gift. I need to be on the lookout for unique teaspoons and spreaders or butter knives to replenish my stash.

Rum Spiced Pear Jam and Gingerbread Scones

Rum Spiced Pear Jam and Gingerbread Scones

If you are new to canning, I highly recommend The Ball Book of Canning and Preserving. I’ve been canning for years and I still refer to it regularly to make sure I am canning safely.  A basiccanning kit is also very handy. I am not a collector of unnecessary tools and the tools in these kits are really very necessary for canning. You’d have a hard time pouring the jam neatly into the jars and lifting the jars out of boiling water without some of the tools in a canning kit.

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Rum Spiced Pear Jam

Author Nourish and Nestle

Ingredients

  • 4 lbs ripe Bartlett pears should yield 8 cups, peeled and chopped into 1/2 inch chunks
  • 2 cups sugar
  • 3 tablespoons lemon juice
  • 10 green cardamom seed pods slightly crushed to release/expose seeds and wrapped in a piece of muslin or in a tea infuser.
  • 2 cinnamon sticks
  • 2 tablespoons spiced rum I'm sure any rum would be fine, but the spiced does have a nice flavor, but feel free to experiment

Instructions

  1. Prepare canner, jars and lids. See The Ball Complete Book of Home Preserving for guidance.
  2. Place a saucer in your freezer
  3. Place pears, sugar, lemon juice, cinnamon sticks, cardamom pods and rum in a large stainless steel saucepan.
  4. Bring to a boil over medium heat, stirring to dissolve sugar.
  5. Boil, stirring frequently until mixture thickens which should take about 15 minutes
  6. Remove from heat and gel test by placing a small amount of the jam on the plate. Put plate back in freezer for 1 minutes. If when you push it with your finger it wrinkles a bit it is done.
  7. If gel state has been reached, skim off any foam and stir in rum.
  8. Spoon your jaminot hot jars, leaving 1/4 inch headspace.
  9. Remove air bubbles and wipe rim.
  10. Center lid on jar
  11. Screw band down until resistance is met, then increase to fingertip tight.
  12. Place jars in canner, making sure they are completely covered with water
  13. Cover pot and bring to a boil
  14. Boil for 10 minutes
  15. Turn heat off, remove lid and let sit for 5 minutes
  16. Carefully remove jars with jar lifter and place on a rack where they can be undisturbed for 24 hours.
  17. Refrigerate any jars if their lids don't pop down.

Recipe Notes

This recipe assumes some knowledge of proper and safe canning techniques. Please see the Ball Complete Book of Home Preserving for guidance.

Rum Spiced Pear Jam and Gingerbread Scones What will you be making to give as gifts this Holiday?A recipe for a rum spiced pear jam, perfect for holiday enjoyment and gifts, particularly when paired with Gingerbread Scones.

Thanks for stopping by to visit today, I appreciate you more than you’ll ever know. And when you leave a comment…ah, it makes my heart sing! 

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Until next time,

Lynn2

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Recipe for golden plum jam, spiced with cardamom, cinnamon & ginger. Perfect for morning toast or biscuit, and hostess, housewarming or holiday gifting.

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24 Comments

  1. Jessica

    November 11, 2015 at 6:57 pm

    This sounds amazing, but is there anything that can be used in place of the lemon juice? I have a citrus allergy.

    Reply
    • lynn

      November 11, 2015 at 10:06 pm

      Hi Jessica, I understand you can sub apple cider vinegar for lemon juice for the necessary acidity but I’ve never done it so can’t say how it would taste. If you do try it I would love for you to let me know what you think of the jam made with the vinegar

      Have s great day,

      Lynn

      Reply
  2. [email protected]

    November 12, 2015 at 10:25 am

    Lynn, this sounds soooo gooood!!! And with the scones, oh my! I know what you mean, when you say you look forward to the winter season. ( and it’s still real warm in Nov.) Here in the South of Spain, today I’m barefoot and in T-shirt, that’s how warm it still is. I need some cold! It does get cooler normally at this time. Hopefully soon! I’m also into all kinds of cinnamon & nutmeg spiced goodies!!!

    Reply
    • lynn

      November 12, 2015 at 6:10 pm

      HOpe the weather breaks in your favor soon! I’m always ready for the seasons to change from one to another! Hope you’re enjoying your baking. And I still haven’t seen the end of Sunday’s WD episode. My feed kept stalling! UGH!!! Don’t tell me anything!

      Reply
  3. Marie at The Interior Frugalista

    November 12, 2015 at 11:37 am

    Oh my does this jam sound delicious! Would make fabulous hostess gifts – thanks for the recipe. I pinned it to my Holiday Recipe Board to share!

    Reply
    • lynn

      November 12, 2015 at 7:37 pm

      Marie, thanks for visiting and the jam is quite delicious. My family is running through it very quickly…I’ll surely be making more soon. Hope you enjoy it…Lynn

      Reply
  4. Wendi @ H2OBungalow

    November 14, 2015 at 6:43 am

    Wow… Your recipe looks mouth watering! I’ve always wanted to try to make a preserve or jam something. This might be the one!

    Reply
    • lynn

      November 14, 2015 at 8:31 am

      Hi Wendi, I encourage you to give it a try…really very easy and so delicious. But you have to make the scones as well…they’re perfect together! Thanks for visiting today. Lynn

      Reply
  5. Nikki Frank-Hamilton

    November 14, 2015 at 8:12 pm

    Lynn, There are so many things I love about this post, first the recipe, it sounds so good! I love the combination, it screams Holiday to me! The pears, cardamom and the spice rum. What a great combination! I love the twists and changes you went through, I love to adapt and figure out what would be the best fit for my family and I! Awesome. Second, that spoon is so cute! So good of you to gift it, I’m not sure I could give it away! Third, I love burlap and the wrap on the plant is so cool, I have a rosemary plant that I brought in for the winter, I think it needs a burlap skirt just like this one!!

    Perfect post, I really loved it! The whole thing! Pinning for future use! Thanks for sharing.
    xx

    Reply
    • lynn

      November 14, 2015 at 8:50 pm

      Nikki, as always, thanks for all your kind comments. You really are quite the party hostess. I do so enjoy posting to your party because you put so much thought and effort into your hosting. I’ll see you next week.

      Lynn

      Reply
  6. Jann Olson

    November 17, 2015 at 12:59 am

    This sounds very yummy! Thanks for sharing the recipe with SYC.
    hugs,
    Jann

    Reply
    • lynn

      November 17, 2015 at 9:59 am

      Thanks for visiting Jann and plan to see you next week!
      Lynn

      Reply
  7. Ciara @ Favored Mom

    November 17, 2015 at 9:56 pm

    Hi Lynn! I’m popping over from Abby’s blog.. 🙂 This sounds delish! 🙂 I was just thinking today about making some jam to give as a few gifts to people. Quick question.. do I have to use a canner or is it okay to just twist the lids if they will be refrigerated?

    Reply
    • lynn

      November 18, 2015 at 10:37 am

      Hi Ciara, I am by no means a Home Preserving expert and so I tried to do a little research on the subject. What I found was rather ambiguous in terms of how long you can keep the jars of jam in your refrigerator before they spoil, so I don’t have a hard answer for you. The type of canning you would need to preserve this is really pretty simple, requiring just a pot large enough to completely cover the jars with water, ball/kerr jars and a simple canning kit comprising the tongs to pick the hot jars up out of the water, a magnetic ‘stick’ to pick the lids up out of hot water and a gauge to make sure your jam leaves the correct head space. The Ball Book on canning is an excellent resource if you’re inclined to head that way.
      The jam is really yummy…I hope it encourages you to give this skill a try! I think you’ll be pleased with the results.

      Feel free to contact me with any more questions
      Thanks, Lynn

      Reply
  8. Erin

    November 18, 2015 at 11:03 am

    Ohh my this jam is brilliant! I bet it would be amazing for thumbprint cookies!

    Reply
    • lynn

      November 18, 2015 at 3:49 pm

      Hi Erin, I never thought of using it for thumbprint cookies…but you’re right! Hmmm…you’re getting my mind a whirling! Thanks for the idea and for stopping by.

      Lynn

      Reply
    • Ciara @ Favored Mom

      December 16, 2015 at 11:54 am

      Hey Lynn!! So sorry.. I must have missed this comment! Thank you soo much for the info!! I think I’m gonna give it a whirl! ; )

      Reply
      • lynn

        December 17, 2015 at 8:26 pm

        You are so welcome Ciara! Hope you enjoy it as much as we…did! All my jars are gone!? I make some more after the beginning of the year.

        Have a fantastic weekend

        Lynn

        Reply
  9. Joanne Arnold

    October 4, 2016 at 8:43 am

    I only found ground cardamom, how much should I use?

    Reply
    • lynn

      October 4, 2016 at 5:25 pm

      The rule of thumb is 1/4 tsp of ground for 5 cardamom pods. However…I’d start with 1/4 and taste before you add the whole 1/2 tsp because you don’t want the cardamom to overwhelm the jam. Come back and let me know what you think.

      Happy Jamming!

      Reply
  10. Donna

    August 27, 2017 at 8:17 am

    When do you add the rum?

    Reply
    • lynn

      August 27, 2017 at 8:35 am

      Hi Donna…Yikes…I am so glad you caught that! Add the rum with the rest of the ingredients…I did make a correction to the recipe.

      Enjoy!

      Hugs, Lynn

      Reply
      • Donna

        September 3, 2017 at 2:07 pm

        Thanks for the info. I’ve not made this yet, but will soon. I ty[ically make jam with pectin. Your recipe uses more fruit and less sugar than the typical pear jam made with pectin. Do you have any trouble with it thickening?

        Reply
        • lynn

          September 3, 2017 at 2:54 pm

          Hi Donna…I would characterize this as a ‘soft set’, more spreadable jam…but with that in mind, I did not have a problem with it setting up. I hope this helps. I try to avoid pectin when I can so have learned to accept jams that are softer as a result.

          That being said, I would imagine you could add the spices and rum to your pectin recipe if you do prefer a firmer set. I’d love to hear which direction you go.

          Hugs, Lynn

          Reply

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