Jam is an integral part of many breakfast and lunch routines in Norway. I enjoy jam as much as the next person and find a deep sense of accomplishment in making my own from time to time. Most jam recipes call for lengthy canning routines and commercially produced pectin, but I’ve developed an easier and simpler recipe for making jam.
My method combines apples, herbs or other flavor enhancing goodies with the fruit of my choice and 20-30 minutes of patience. No sterilizing jam jars, burning yourself with boiling hot water or committing yourself to an entire season’s worth of one flavor.
For this recipe, I’ve combined pears, apples and vanilla with a touch of honey for even more flavor.