Hey folks! I've got a mess of pears and was looking to make the pear variation of this recipe from Ball. Contemplating doing the boozy version and was wondering if anyone else has tried it? If yes, what sort of alcohol did you use? They've suggested amaretto or wine but I'm curious what anyone else might have found to be a good option. Thanks!!
by hellowams
8 Comments
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I haven’t done it myself but I imagine a sweet, crispy, Riesling would be a really good choice. Another thought I had was something like Chambord (black raspberry) to add a pink colour to the batch and a hint of berry flavour. I hope other people chime in with actual experience trialling boozy fruit butter variations
Dumb question: The alcohol cooks out when you process jams, right? I wouldn’t mind trying a few of these, but don’t necessarily want the buzz for breakfast.
What about pear syrup?
I would do a search for cocktail recipes that use pear nectar for an idea of what would pair well
It won’t end up being alcoholic because the alcohol will evaporate in the canning process because I believe it’s boiling point is below that of water. It will however add very nice additional flavor components
I’ve canned peaches with Fireball and it was good. Love the idea for a nice Riesling.
Made it last week with Amaretto. Delicious. It is already a lower alcohol liqueur and it is mostly for flavor. Have done the same with Peach Bourbon jam.