Pear Jam

pears.jpg

I’ve gone mad for Pear Jam lately. A friend recently brought me back a bottle from her travels to Adelaide and I ate it off the spoon until it was gone, then Hunny-Bunny, who lives in Adelaide, brought me some more. As it is an eight or nine hour drive from Melbourne to Adelaide this became unsustainable and so I needed to find a new source of Pear Jam…

I bought some Packham pears and looked up recipes on the internet while the pears ripened. The first time I made Pear Jam, I boiled it too long and the results were more like a toffee than a jam. It was delicious, but unspreadable. I ate it all, spoonful by sticky spoonful, then bought more pears, messed around with the recipe and tried again. Success!

15 pears (approximately 1.75 kg) peeled and chopped.

1.5 kg sugar

juice of 2 lemons

2 teaspoons of vanilla extract

1 teaspoon of ground cinnamon (the top came off my bottle of cinnamon and I think about three teaspoons of cinnamon went in. It tasted good, but I would put less in next time).

Peel and chop the pears. Put them into a bowl of water with some lemon juice while peeling the rest so they don’t go brown. Pears are slippery little buggers to peel and this part took me ages to do.

Dump the pears, lemon juice, sugar, vanilla and cinnamon with a couple of centimetres of water into a large pot. Dissolve the sugar then boil until it sets. (I read Great Expectations by Charles Dickens while I stirred the boiling jam).

Once the jam is ready (test small amounts on a plate by pushing it around with a teaspoon to check if it seems likely to set – best bit, you get to do taste tests) then when ready, pour into sterilised jars using a funnel. I got six big jars of jam and a lovey, sticky pot to scrape out.

Advertisements