Pear Jam
Capturing the delicate, floral essence of semi-ripe pears, this traditional jam is cooked to a smooth, golden consistency using a classic preservation method. The fruit is first poached until tender, then pureed and simmered with equal parts sugar and its own flavorful cooking liquid to create a rich, spreadable preserve. Ideally served on buttered toast or used as a sweet filling for tarts and pastries, this recipe yields a soft-set jam that isn't overly stiff.
Ingredients
- 2 pounds Pears (firm, semi-ripe) (Choose good quality pears that are neither too green nor too soft. Quantity is approximate starting weight.)
- 4 cups Water (Quantity estimated; use enough to fully submerge the pears.)
- 2 pounds Granulated sugar (Quantity varies; use a weight equal to the weight of the boiled fruit pulp (1:1 ratio).)
Instructions
- 1Peel the pears and cut them into pieces. Place them in a non-reactive pot (stainless steel or enamel).
- 2Pour enough cold water into the pot to completely submerge the pear pieces. Cover with a lid and boil over medium heat until the pears are soft and tender.
- 3Remove the pears from the water (reserve the cooking water). Weigh the boiled fruit. Measure out an equal weight of sugar (e.g., if you have 1 lb of boiled fruit, use 1 lb of sugar). Press the boiled pears through a sieve to remove seeds and cores, collecting the smooth pulp.
- 4Combine the pear pulp, the reserved cooking water, and the sugar in the pot. Cover and place over low heat (simulating charcoal embers). Stir occasionally with a wooden spoon to prevent sticking.
- 5Continue cooking until the mixture thickens slightly. Do not let it become too hard or stiff. Remove from heat and pack into sterilized jars while warm.