The autumn arrived, bringing as always a lot of fresh fruit that we can taste and enjoy a raw fruit or cooking in different recipes.
Pear is one of those fruits that sweets and flavors our autumn days. I want to share this Easy Pear Jam Recipe with you.
I did not plan to cook the pear jam today, but I bought some sweet and fresh pear, and I decide to prepare a classic pear jam with them.
In this way, I will enjoy their fresh sweetness in the rainy and cold day that will come in the next months.
This jam is tasty and easy to spread on rusks or toasted bread to enjoy in our cold morning breakfast with a little unsalted butter or cheese, or we can use it for preparing desserts, cookies, etc. in our home.
The pear is a fruit tree that grows widely in Europe and North America, but it also cultivates in China, Asia, and Australia.
The raw pear is mainly water 84%, carbohydrates 15%, and 1% proteins and fats. We can take up to 57 calories from 100 g of raw pear fruit, and it contains mostly vitamin C, K B6, and minerals like Magnesium, Manganese, Calcium, Potassium, Phosphorous, etc.
You can choose your favorite pear variety to prepare this recipe, like Abate, Kaiser, or Bosc, or any other pear variety that grows in your home garden.
You also can have a stop on our
Ingredients
- 1 kg peeled pear
- 400 g of sugar
- 1-lemon
Directions
We need to have ready the sterilized jars before starting with the jam recipe.
- First, we peel the pears and cut in quarters eliminating the part of the seeds. We weight the cut pears to know the right weigh after peeling and cleaning them. In this way, we determine the right amount of sugar to use in the jam recipe. I have about 1.4 kg of peel pears, and I used 560 g of sugar. I recommend choosing ripe and sweet pears.
- We cut pears in small pieces and put them in a no-sticky casserole, adding the lemon zest and juice, and put it in medium heat for 10-15 minutes.
- Add the sugar, mix carefully until the sugar melted, and let to cook the jam for about one hour in medium to low heat, mixing time after time.
- We will let the jam to cool for a while and will pass all it in a masher to eliminate the lemon zest and any remaining fiber from the pears. Another simple and easy way is to eliminate the lemon zest pieces and put them all in a blender.
- We put the pear jam in the heat until to boil, and after that, we transfer immediately in the sterilized jars, closing them well. Let the jars cool upside down completely. If you are not sure about this method, you can put the filled jars in a casserole, separating with a kitchen towel to not broken during the boiling time, cover them with water, and boil for 20-30 minutes. We let the jars to coll like they are.
- Transfer the jam jars in a dry and cool place, conserving for about one year. Put any jam jar in the refrigerator after opening it.
Bon Appetit!
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