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!
- Place the sugar, pears, whiskey, cumin, cloves, cinnamon stick and the strip of orange peel in a medium-sized saucepan over a medium heat.
- Bring to the boil and reduce the heat to simmer for about 5 to 6 minutes until the pears are just softened.
- Add the blueberries and simmer for about 4 minutes. Remove the cinnamon stick and orange strip.
- 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.
