Asian Pear Bee Pollen Jam - Thrifty Recipes

Mi gente, here’s a different kind of jam. If you’ve already tried the mango and guava ones, this one will surprise you. We’re using Asian pear, which is crisper and juicier, along with fresh rosemary, Thai chili, and a final touch of bee pollen to give it that natural and elegant flavor.

We made it as part of the “4 Jams with Thrifty” series, and served it over Thrifty’s cassava bread, which pairs perfectly. It also works great as a glaze for chicken or pork.

Asian Pear Jam with Rosemary

Ingredients:

• 3 Asian pears, peeled, cored, and chopped

• 1/2 cup sugar

• 1 sprig fresh rosemary

• 1 cinnamon stick

• 5 Thai chilies, seeded and finely chopped

• 2 tablespoons bee pollen

Mise en place para jalea de pera asiatica

Instructions:

1. Add the chopped pears, sugar, rosemary, cinnamon stick, and Thai chilies to a saucepan.

2. Cook over medium heat for 30–35 minutes, stirring occasionally until the pears are soft and the mixture thickens.

3. Remove the rosemary and cinnamon.

4. Add the bee pollen and mix well.

5. Mash with a fork for a rustic texture, or blend for a smoother texture.

6. Cook for 5 more minutes until it reaches a jam-like consistency.

7. Let cool and store in a clean jar in the refrigerator for up to 3 weeks.

Instructions / Instrucciones:

1. Añade las peras picadas, el azúcar, el romero, la rama de canela y los chiles Thai a una cacerola.

2. Cocina a fuego medio durante 30–35 minutos, revolviendo ocasionalmente hasta que las peras estén suaves y la mezcla espese.

3. Retira el romero y la canela.

4. Añade el polen de abeja y mezcla bien.

5. Tritura con tenedor para una textura rústica o licúa para una textura más suave.

6. Cocina 5 minutos más para alcanzar consistencia de mermelada.

7. Deja enfriar y guarda en un frasco limpio en el refrigerador por hasta 3 semanas.

Jalea de Pera asiática cociéndose con los ingredientes