Like the Fig Blueberry Jam (see here), this jam will get lots of use on your breakfast table—it is great as a topping for muffins, waffles, or pancakes, or smeared on Rosemary Crackers (see here) for a quick snack.
MAKES: 3 cups (960 grams) | PREP TIME: 5 minutes | COOK TIME: 20 minutes
Ingredients
1 cup (150 grams) diced pears
(1 large pear) 2 cups (300 grams) fresh or thawed frozen blackberries
3 tablespoons organic honey
1 tablespoon freshly squeezed lemon juice
Process
- Combine all the ingredients in a saucepan over medium heat. Once the blackberries begin to break down and the mixture turns a light purple color, use an immersion blender to puree. (Don’t have an immersion blender? Pour the mixture into a blender and puree until smooth. Then return it to the saucepan.)
- Simmer the pureed jam on low heat for 15 minutes. Remove from the heat and let rest for 10 minutes to set up. Store in an airtight container in the refrigerator for up to 2 weeks.
