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Ginger-Pear Marmalade is fall’s answer to the sweet, sticky jams of summer. One of fall’s favorite fruits gets a punch of flavor from spicy ginger. Smear over warm fresh bread or crostini for a pre-dinner snack. For a dessert-like treat, spread on graham crackers or better yet — Toffee Crunch Brownie Brittle.
This is one of those times when I made something and don’t really believe I actually made it. I almost think someone snuck into the kitchen while I wasn’t looking and switched my mason jar with something made by a professional. But nope, my eyes were on this Ginger-Pear Marmalade the entire time. I was too busy licking spoons and trying it on everything I could find in my cabinets to let it out of my sight.
Be forewarned, your entire house will smell like cooked pears and ginger as it’s simmering on the stove. This smell is up there with the aroma of brownies baking in the oven and fresh burgers right off the grill (yes, I’m a pescatarian but I’m not ashamed to admit I still freakin’ LOVE the smell of a well cooked piece of meat).
As you guys know, I have a working relationship with Brownie Brittle. When their team asked me to come up with a marmalade recipe to eat with Brownie Brittle, I was all…uh, what? why? Well, it’s in celebration of a new movie coming out this Christmas — Paddington Bear! Please tell me you used to read the Paddington Bear books when you were a kid. It’s the story of a bear who ends up in London in search of a home. You know, the cute little bear with that big red floppy hat. If you didn’t know, Paddington Bear loves his marmalade. With Brownie Brittle wanting to celebrate the release of this new movie, marmalade is the obvious recipe choice!
The Ginger-Pear Marmalade works wonderfully with the Toffee Crunch Brownie Brittle. Toffee is a “winter” flavor — at least in my head it is. I bet the marmalade would go great with the regular Chocolate Chip flavor too. And Salted Caramel. Hold on, let me go test…
…Yep. Slather Ginger-Pear Marmalade all over all three of those flavors and you will be jumping up and down with excitement.
- 3 very ripe pears, peeled and small diced
- 1/2-1 tbsp minced ginger
- 1 tsp fresh lemon juice
- 2 cups granulated sugar
- Combine pear, ginger and lemon juice together in a medium sauce pot.
- Cover and cook over medium heat for approximately 1 hour or until pear has released its juices and cooked down to a soft, mushy consistency. Make sure to stir every so often to prevent the ginger from burning on the bottom of the pot.
- Once the pear has cooked down, reduce to a simmer.
- Stir in sugar and continue to cook, stirring occasionally, until it becomes a thick, jam-like consistency.
- Allow marmalade to cool completely before storing.
Disclaimer: This is a sponsored post by Brownie Brittle. As always, all opinions are 100% my own.