Hi Lisa,

I linked to the Serious Eats Gingerbread Scone recipe in the text, before the actual recipe. But, you have me thinking that I may need to come up with one of my own!

Enjoy!

Oh Beth, thanks for catching that! I have corrected it and very much appreciate you pointing the error out to me!

Have a great day my friend.

Hugs,

Lynn

Hi Donna…I would characterize this as a ‘soft set’, more spreadable jam…but with that in mind, I did not have a problem with it setting up. I hope this helps. I try to avoid pectin when I can so have learned to accept jams that are softer as a result.

That being said, I would imagine you could add the spices and rum to your pectin recipe if you do prefer a firmer set. I’d love to hear which direction you go.

Hugs, Lynn

Thanks for the info. I’ve not made this yet, but will soon. I ty[ically make jam with pectin. Your recipe uses more fruit and less sugar than the typical pear jam made with pectin. Do you have any trouble with it thickening?

Hi Donna…Yikes…I am so glad you caught that! Add the rum with the rest of the ingredients…I did make a correction to the recipe.

Enjoy!

Hugs, Lynn

The rule of thumb is 1/4 tsp of ground for 5 cardamom pods. However…I’d start with 1/4 and taste before you add the whole 1/2 tsp because you don’t want the cardamom to overwhelm the jam. Come back and let me know what you think.

Happy Jamming!