Pear Jam

Translation : Catherine

Preparation 15 minutes
Maceration 12 à 20h
Cooking and filling in the jars : 1hour
 Very easy

For 4 jars

   Ingredients et utensiles :

  • 1 kg pears thinly cut and carefully peeled. The peelings and cores are set aside

  • 1/2 the juice of a lemon

  • citrus seeds you may have saved in your refrigerator or your freezer

  • 600gr brown sugar

  • 1/2 a vanilla pod (optional)

  • a large bowl

  • a citrus press

  • a scale

  • a large wooden spoon

  • a ladle

  • a tea ball

  • heat resistant gloves

  • a funnel

  • a large pot

Pear jam is a very delightful, aromatic and subtle preserve. Depending on the type of pear you choose for your recipe, the paste will be different but always very pleasant. I tend to prefer the Doyennée pear, but I do appreciate Conference pear too. a mix of several types can reveal nice surprises : so don't hesitate.

Preparation :

Squeeze the lemon juice in a large bowl before placing the fruits cut into very small bits. That way they don't turn black. The peels and core will be set aside...Once you reach the total weight of 1 kg, add sugar, mix thoroughly and let it soak a whole night in the fridge.

On the next day : add the vanilla pot split open and start cooking slowly while stirring in the cooking pot along with the peels and the citrus seeds (if you have any) placed in a large tea ball. Test on the plate if the jam has thickened. It takes about 40 minutes' cooking time. I then fill in the jars one by one, without stopping the cooking; then I put on the lids and turn the jars upside down until completely cold.

Stick the jam date and name tags on the lids before storing the jars in a place away from daylight.