When it’s pear time again at the end of August, we like to process the juicy pome fruit into velvety jam. It tastes especially good with cheese and on breakfast rolls. We show here how easy it is to make pear jam:
You need this for 6 glasses of pear jam:
- 1 kg of pears, peeled and pitted
- 500 g preserving sugar 2: 1
- 1 vanilla pod
- 1 lemon
How do I cook pear jam?
- Wash, peel, and core the pears and cut them into small pieces. Squeeze the lemon. Halve the vanilla pod and scrape out the pulp.
- Put the pears, lemon juice, preserving sugar, vanilla pod, and pulp in a saucepan and simmer for about 5 minutes.
- Remove the vanilla pods. Puree everything with a blender and pour into boiled glasses. Close immediately. (Please do not turn it upside down!)
- Extra tip: if you like, add a pinch of cinnamon and 1-2 tbsp rum to the pear jam. It becomes finely spicy with 30 g of grated ginger. To make the jam particularly aromatic, it is best to use ripe, juicy pears, for example, “Williams Christ.”
What to do if the pear jam does not set
Once the pear jam has cooked enough, you can do a jelly test to see if it sets after cooling. To do this, place a spoonful of the hot pear mixture on a cold plate.
If the jam hardens when it cools, it is ready. If this is not the case, you can add more lemon juice or citric acid. This increases the gelling ability of the fruit’s own pectin. Then repeat the gel test.