Jam Setting Sugar
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Sweets
Spiced Pear Paste
8 hours
20 mins
20 mins
Easy
40
A sweet, spreadable spread made from ripe pears and warming spices. Excellent paired with cheese, spreading on toast, or adding to desserts.
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- Ingredients
- Method
Ingredients
- 1.2kg ripe pears
- Juice of 2 large lemons
- 1kg Chelsea Jam Setting Sugar
- ¼ teaspoon ground cloves
- ¼ teaspoon ground cinnamon
Chelsea Products in Recipe
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Method
Line a 20cm square cake tin with plastic wrap. Peel pears. Remove cores. Weigh pear flesh. You will need 1kg of flesh.
Place pears in a blender and process to a smooth puree.
Place puree, lemon juice, Chelsea Jam Setting Sugar, cloves and cinnamon in a large wide heavy based saucepan. Cook, stirring over medium heat until sugar dissolves. Increase heat and bring to a full rolling boil (a boil that cannot be stirred down). Boil, stirring occasionally for 15 minutes or until mixture thickens to paste and darkens in colour. Remove from heat and set aside for 5 minutes.
Pour mixture into prepared tin. Smooth surface. Set aside overnight at room temperature to allow mixture to set firmly.
To serve, take paste out of tin. Remove plastic. Cut into serving pieces. STORAGE TIP - Paste will keep for 3 months, wrapped in plastic wrap, stored in the fridge.TIP - you can spoon mixture into plastic lined holes of a muffin tray to create cute little rounds of paste, perfect for cheese platters.
STORAGE TIP - Paste will keep for 3 months, wrapped in plastic wrap, stored in the fridge.
TIP - you can spoon mixture into plastic lined holes of a muffin tray to create cute little rounds of paste, perfect for cheese platters.
Chelsea Products in Recipe
Jam Setting Sugar
Make jam in minutes!...
Reviews
10
What did you think of this recipe?
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- 2 Tbsp Chelsea White Sugar
- ½ tsp finely grated lemon zest (optional)
- 1 cup Meadow Fresh Milk (or Soy/Rice milk) (250ml)
- 1 egg, lightly beaten
- 30g Butter, melted (or margarine)
To serve
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ingredients
- 125g butter, softened
- ¾ cup Chelsea Caster Sugar or Chelsea Organic Raw Sugar (170g)
- 2 eggs
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- 1 tsp Edmonds Baking Powder
Icing
- 1 ½ cups Chelsea Icing Sugar (225g)
- 1 Tbsp butter, softened
- 1 Tbsp cocoa powder
- 2-3 Tbsp boiling water
ingredients
- 250g butter
- ½ cup cocoa powder
- 1 ½ cups Chelsea White Sugar
- 4 eggs
- 1 tsp vanilla essence
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- 1 tsp Edmonds Baking Powder
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- 200g butter
- 1 cup Chelsea White Sugar
- 1 cup Chelsea Soft Brown Sugar
- 2 eggs
- 2 tsp vanilla essence
- 3 cups Edmonds Standard Grade Flour
- pinch of salt
- 1 tsp Edmonds Baking Powder
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ingredients
- 150g butter, softened
- 2 cups Chelsea Icing Sugar (300g)
- 1-2 Tbsp hot water
- ½ - 1 tsp of vanilla essence (or flavour of your choice, optional)
- food colouring (optional)
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