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Pear Jam
Angela Braun

Classic Pear Jam

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Prep Time 20 minutes
Cook Time 4 minutes
Resting time 3 hours
Total Time 3 hours 24 minutes
Course: Preserve
Ingredients Equipment Method Notes

Ingredients
  

  • 1 kg pears net weight
  • 500 g sugar or jam sugar
  • 1 sachet pectin only if you use household sugar; if you use jam sugar you don't need pectin
  • 1 lemon juice
  • 1/4 - 1/2 pod vanilla (optional)

Equipment

  • Sharp knife
  • Cutting board
  • large bowl for prepped pears
  • Heavy-bottomed pot
  • Wooden spoon for stirring
  • Jam jars with lids (I prefer 250 ml /9 oz jars - large enough to be practical, small enough to finish before spoiling).

Method
 

  1. Sterilise your jars
  2. Fill a large bowl with water and add either the juice of one lemon or a splash of vinegar.
  3. Peel, quarter, and core the pears and immediately put them into the bowl.
  4. Remove the quarters one at a time and slice them lengthwise into 3 - 4 pieces.
  5. Now chop them finely crosswise. If necessary, cut the chops further, but be careful: we don't want pulp but small, yet distinct pieces.
  6. Put the pear chops in a pot and add the sugar, pectin (if necessary), lemon juice and spices.
  7. Mix it all thoroughly and let it rest for at least 3 hours, or overnight if possible.
  8. Bring the pear mixture to a rolling boil over medium-high heat
  9. Set a timer for 4 minutes and maintain the boil. Stir regularly to prevent the mixture from burning.
  10. Test for doneness by dropping a spoonful of hot jam onto a cold plate. Tilt the plate- if the jam flows like thick honey, it's ready
  11. Ladle hot jam into sterilized jars (a funnel prevents messy rims)
  12. Clean jar rims if needed and immediately seal with tight lids.
  13. Flip jars upside down on a clean towel for 10 minutes to create a vacuum seal.
  14. Turn the jars right-side up to cool completely.

Notes

Store sealed jars in a dark place at room temperature for up to 2 years. Once opened, refrigerate and enjoy within several weeks.