This is a post made possible with many involved. Our dog, Tarçın (cinnamon) starting eating the pears in my parent’s garden almost all the day. My kids read that it is not so good for her to eat so many. So they picked up the pears. This is why she is looking a bit sad in the picture.
Although I did check AKC that it was ok for dogs to eat pears, we thought that anything too many might cause harm.
Pears turned up plenty and not very appealing, so nobody was willing to eat them as they are. My son, turned up for the challange, as he was looking forward to try something new and came up with this Pear Jam recipe.
The jam is delicious light and bright. Such a good way to use such pears. Not too sweet or soft.
Some recipes suggest macerating with sugar for an overnight, I have experienced that it makes the pears stiff so we have not macerated. I suggest you adjust the sugar amount to your own likes. The amount of sugar and water depends on the peas you are using so you might want to add more or less.
And finally my daughter took photos of the jam for me to post. My dear husband was away at that time, so almost everybody has been involved in this recipe.
If you liked this recipe, check out Quince Jam recipe too.
Have a lovely time with your family and loved ones. Hoping and praying for many fun summers in future.
Pear Jam Recipe
Equipment
- 2 jars of 16 oz / a pint / 500 grams
Ingredients
- 1 kilograms pears after peeling and coring
- 750 grams sugar
- 50 millilitres water
- 1 stick cinnamon
- 3 cloves
- 1 lemon's juice
- 1 orange for the zest
Instructions
- Rinse and peel the pears. Remove the seeds and the core in the middle.
- Chop the pears to pieces in desired size. Rinse again.
- Use a large pot. Add the pears and the sugar in layers. Add some pears, sprinkle with some sugar, add some more pears and some more sugar, continue until both the pears and the sugar is all used.
- Grate the peel of the orange for the zest to add flavor to the jam.
- Add the orange zest, the cinnamon sticks and the cloves on top of the pears.
- Then also add the water. As the pears will be leaving out plenty of water, the amount of water added is minimal.
- Start cooking over very low heat until the sugar melts. Keep the lid covered.
- Check after 15 minutes, the sugar must have started melting and the pears probably left plenty of water. Increase the heat to medium so the water boils and then lower the heat to simmer.
- Mix occasionally, to make the pears in the bottom come on to the top, so all the pears are cooked equally.
- It will take time for the pear jam to reach the required consistency and change color. Stir occasionally for about an hour.
- When it starts to take the desired color, add the lemon juice to the pot. Take out the cinnamon and cloves at this stage. Cook for another 5 minutes, the color will get darker.
- Transfer into jars while still warm and set aside the jars to cool at room temperature without closing the lids.
- Cover the lids and serve as desired.