I love working with asian pears. They stay crisp no matter what you do with them. This jam makes for an enjoyable treat in the winter. A bit of crunch in a wonderful mix of honey, ginger and a hint of whiskey. As the honey and whiskey cook down the flavors mellow and infuse the pears. If possible give a small batch distillery a try. Here in Northwest DryFly, Rouge and Edgefield produce whiskey.
4 Asian pears, cored and chopped
2 T fresh ginger, grated
2 T candied ginger, chopped
1/2 c local honey
1 c Whiskey (local choices – DryFly, Rouge or Edgefield)
Mix and simmer until thickened. About 30 mins. Place in half pint jar and process for 15 mins.
