Pear, cinnamon, thyme jam

2 servings
20 min
45 min
Very Easy


Number of serving: 2
1200 g peeled, cored and coarsely chopped, ripe pears

400 g rice malt syrup

juice of 1 lemon

half a teaspoon powdered cinnamon

1 teaspoon fresh thyme leaves

Makes about 2 jars, 350 g each.


  • Put the pears in a large heavy-based saucepan. Add the malt syrup, lemon and cinnamon and toss until combined.
  • Let the fruit marinate for 30-40 minutes then start to cook it over medium heat, stirring occasionally.
  • As soon as the pears start to liquify, change the heat to low, add the thyme and simmer for 40-50 minutes, or until the jam has thickened, stirring constantly to keep from sticking to the pan.
  • When the jam has reached setting point, pour it into individual jars.
  • Let cool before covering each jar with a tight-fitting lid. Store in a very cool, dry, dark spot.
C cotto e crudo

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