Those who, like me, have an orchard know that some years the harvest is good, and other years it becomes truly abundant. This year it was the pears’ turn: dozens and dozens of kilograms picked in just a few days! Not knowing how else to use them, I decided to try making a delicious pear jam.
- Difficulty: Very easy
- Cost: Inexpensive
- Preparation time: 15 Minutes
- Cooking time: 1 Hour
- Portions: about 2.2 lb
- Cooking methods: Boiling
- Cuisine: Italian
- Seasonality: Spring, Summer
Ingredients
- 2.2 lbs pears (already cleaned)
- 2 1/4 cups sugar
- 1 1/2 lemon
Preparation
To prepare the jam, start by peeling the pears, removing the core and cutting them into large pieces. Transfer them to a stainless-steel pot, add the sugar and the juice of half a lemon (about 1 tablespoon). If you want a more intense aroma, you can also grate a little lemon zest.
Cook over low heat for about one hour from when the pears begin to sizzle, stirring constantly to prevent the fruit from sticking to the bottom or sides.
Cook until the liquids have almost completely evaporated. If you prefer a jam with more noticeable pieces of fruit, let it reduce for another ten minutes. Alternatively, for a smoother texture, pass the hot fruit through a food mill and return it to the heat for about 10 minutes. Do the spoon test: pour a little onto a cold saucer to check the desired thickness.
When the jam is ready, fill previously sterilized jars (for instructions on sterilizing jars click here), leaving about 3/8 inch of headspace. Close the jars tightly and invert them, leaving them to cool completely upside down. Usually 24 hours are enough before consuming or storing.
Tips and storage
You can flavor your jam with cinnamon or rum.
Store in a pantry for up to 10 months. If you plan to consume it right away, keep it in the refrigerator for up to 20 days, always sealed in the jar.
It is recommended to use only jars with twist-off lids.
