Pear jam recipe
Fruity, aromatic and sweet is the jam with pears. It contains whole pieces of fruit and is made without pectin. However, you can also modify this pear jam recipe in terms of gelling agent, spices and cooking time. The jam is ideal on bread for breakfast or to refine desserts.
Servings 900 g
Equipment
- sterilized preserving jars
Ingredients
- 1 kg peeled and cored pears
- 500 g sugar
- 1 tbsp lemon juice freshly squeezed
Instructions
- Peel, core pears and then weigh 1 kg of them.
- Cut the pears into cubes and put them in a saucepan.
- Add lemon juice and sugar.
- Put the saucepan on the stove and heat the pear mixture slowly over low heat, stirring occasionally, until the sugar dissolves.
- Bring the pear mixture to a boil and simmer, bubbling, stirring occasionally, until the desired consistency, about 50 minutes. Do a jelly test every now and then to check the consistency of the jam.
- Pour the hot pear jam into sterilized preserving jars to the brim, seal the jars, place them on the lids for about 15 minutes, then turn them over and let them cool.
Notes
- Use aromatic, flavorful and crisp pears.
- To shorten the preserving time, you can make the jam with either preserving sugar 2:1 or apple pectin. Read more about this here at the top of the post.
- You can also puree the jam. Boil it up again afterwards.
- You can use vanilla and cinnamon to enhance the jam.
- Note the detailed tips and tricks for making the pear jam at the top of the post.