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A creamy pear marmalade combines juicy autumn pears with a hint of eggnog and cinnamon for a special bread spread. The combination of fruity sweetness and delicate eggnog flavor makes it an extraordinary marmalade variant.
Essential Ingredients
- Ripe pears: For sweetness and fruitiness.
- Jam sugar: For the perfect consistency.
- Eggnog: For a delicate flavor.
- Cinnamon: For a spicy note.
- Sterilized jars: For safe storage.
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Path to Perfect Marmalade
- Preparing jars:
- Sterilize with boiling water and let dry on a clean cloth.
- Processing pears:
- Peel and cut fruits, then bring to a boil with jam sugar and cinnamon.
- Finishing marmalade:
- Stir in eggnog and fill hot into jars.
This special marmalade is perfect proof that even classic spreads can surprise.
Creative Variations
- With different pear varieties.
- With other liqueurs.
- Refine with vanilla.
- Season with ginger.
Storage and Shelf Life
- Keeps for at least 3 months.
- Store in a cool, dark place.
- Refrigerate after opening.
- Seal jars tightly.
Troubleshooting
- Too liquid: cook longer.
- Not set: perform gel test.
- Too sweet: choose tart pears.
- Crystallized: cooked too long.
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Gift Ideas
- Label prettily.
- Decorate with fabric covers.
- Package as a gift set.
- Include a recipe card.
This pear marmalade is a creative variant of the classic bread spread. The combination of autumnal pears and fine eggnog makes it a special taste experience that is also excellent for gifting.
Frequently Asked Questions
- → How long does the jam keep?
- Unopened, the jam keeps for at least 3 months. After opening, store in the refrigerator.
- → Which pear variety works best?
- Ripe, soft pears like Williams Christ or Conference pears work best for this recipe.
- → Can I use less eggnog?
- Yes, the amount can be adjusted to taste. The flavor will be less intense with less eggnog.
- → Will the jam work without cinnamon?
- Yes, the cinnamon can be omitted or replaced with vanilla if preferred.
- → How can I tell if the jam has set?
- Put a spoonful of jam on a cold plate. If it firms up after cooling, it's ready.