It's jam-making time of year and Catherine Fulvio shares her recipe for a mildly spicy blueberry and pear jam. You could nearly do without the scone and just grab a spoon!

Ingredients

  • 280g jam sugar
  • 5 medium firm pears, cored, peeled and diced
  • 3 tablespoons whiskey
  • 1 teaspoon ground cumin
  • ½ teaspoon ground cloves
  • 1 cinnamon stick
  • A wide strip of orange peel
  • 300g blueberries, washed

Method

It's jam-making time of year and Catherine Fulvio shares her recipe for a mildly spicy blueberry and pear jam. You could nearly do without the scone and just grab a spoon! 

  1. Place the sugar, pears, whiskey, cumin, cloves, cinnamon stick and the strip of orange peel in a medium-sized saucepan over a medium heat.
  2. Bring to the boil and reduce the heat to simmer for about 5 to 6 minutes until the pears are just softened.
  3. Add the blueberries and simmer for about 4 minutes. Remove the cinnamon stick and orange strip.
  4. Ladle into sterile jam jars, place a parchment disc on top and seal with the lid. Store.

    Recipe courtesy of Catherine Fulvio's articles in the RTÉ Guide.