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Pear jam
Allowing the fruit to sit in sugar and lemon helps to pull out the juices in this jam. This is a great use for the older, blemished fruit that is often on a discount rack in the grocery store.
YIELDS
4
Ingredients
- 4 lbs pears
- 2 cups sugar
- 1/3 cup fresh lemon juice
- Add ons: Cinnamon, cardamom, star anise (optional)
Directions
- Peel, core, and chop pears into half-inch dice. Toss the pears in lemon juice and sugar, cover, and refrigerate overnight (ideally 12 hours, at least four).
- Place pear mixture into a heavy-bottomed saucepan and bring to a boil on high. The mixture will foam, so be sure your pan is big enough to handle foaming to avoid overflows.
- Reduce heat to medium-high and stir the mixture occasionally, watching for overflows, and cook for about 15 to 20 minutes until the jam reaches the gel stage. With an instant-read thermometer, you’re looking for 220° F for the gel stage. Visually, you should see the bottom of the pot when you stir the jam and takes a few seconds for the gap to fill in.
- Remove from heat and allow the jam to cool completely. Store the pear jam in the refrigerator for immediate use. Enjoy!
