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After a year with almost no fruits due to an arid spring and summer, this year provides us with abundant berries, apples, plums and pears! Every evening I peel and slice fruits to preserve them for winter. I’ve already made apple sauce, dry-canned apples and started apple vinegar from the scraps. But today, I’ll show you how to make a deliciously-tasting pear jam.

Pear Jam

Yield: 7 – 8 glasses à 200 ml

Ingredients

1 kg pears
1 kg jam sugar
1 lemon (juice)
1 vanilla pod
2 tbsp pear brandy

Instructions

1. Prepare your jars by rinsing them and the lids with boiling water. Let them dry on a rack.
2. Peel the pears, remove the cores and quarter them. Chop them into tiny quarters and put them into a pot. (You can use the peels and cores for making pear vinegar, just like this recipe for apple vinegar.)
3. Squeeze the lemon and add its juice to the pears.
4. Cut open the vanilla pod lengthwise and scrape the vanilla pulp out with your knife. Add both, the pulp and the pod to the pears.
5. Add the sugar to the pot and mix everything well together. Let it rest for 24 hours.

6. After that time, remove the vanilla pod and add the pear brandy.
7. Bring the mixture to a boil while constantly stirring. Make sure that it doesn’t stick to the bottom of the pot.
8. Once the mixture comes to a boil, set your timer and let it boil for four minutes.
9. To test if it’s ready, ladle a spoonful of the jam onto a plate. Tilt the plate so that the hot jam runs across its surface. It should thicken as it runs across the cool plate.
10. When the jam is ready, ladle it into the clean jars up to about one cm under the brim. Close the lids tightly and put the jars upside down onto a dish towel on the counter. Let them cool down and label the jars.

Pear Jam Variations

Pear jam is not as common as strawberry jam, which is a pity! It has a wonderfully fruity, yet refined taste due to the vanilla pod and the brandy and you’ll surely impress your guests when you present it at breakfast.

If you want to experiment with the flavour, you could for example add

• one teaspoon of cinnamon and a pinch of clove and nutmeg to the pear mixture or
• 50 g of marzipan or
• 2 – 3 stalks of either mint, lemon balm, thyme or rosemary to the pear mixture. Remove the stalks before cooking the jam.

Pear jam will last at least a year when stored in a cool and dry place. After opening the jar, store it in the fridge and consume it within two weeks.

Pear jam

Print Recipe Pin Recipe

Prep Time 45 minutes mins

Cook Time 10 minutes mins

Resting time 1 day d

Total Time 1 day d 55 minutes mins

Course Breakfast

Cuisine German

Ingredients

  

• 1 kg pears net weight
• 1 kg jam sugar
• juice of one lemon
• 1 vanilla pod
• 2 tbsp pear brandy

Instructions

 

• Prepare your jars by rinsing them and the lids with boiling water. Let them dry on a rack.
• Peel the pears, remove the cores and quarter them. Chop the quarters into tiny cubes and put them in a pot. (You can use the peels and cores to make pear vinegar, just like this recipe for apple vinegar).
• Squeeze the lemon and add its juice to the pears.
• Cut open the vanilla pod lengthwise and scrape the vanilla pulp out with your knife. Add both, the pulp and the pod to the pears.
• Add the sugar to the pot and mix everything well together. Let it rest for 24 hours.
• After that time, remove the vanilla pod and add the pear brandy.
• Bring the mixture to a biol while constantly stirring. Make sure that it doesn't stick to the bottom of the pot.
• Once the mixture come to a boil, set your timer and let it boil for 4 minutes.
• To test if it's ready, ladle a spoonful of the jam onto a plate. Tilt the plate so that the hot jam runs across its surface. It should thicken as it runs across the cool plate.
• When the jam is ready, ladle it into the clean jars up to about one cm under the brim. Close the lids tightly and put the jars upside down onto a dish towel on the counter. Let them cool down and label the jars.

Notes

Pear Jam Variations

Pear jam is not as common as strawberry jam, which is a pity! It has a wonderfully fruity, yet refined taste due to the vanilla pod and the brandy and you’ll surely impress your guests when you present it at breakfast.

If you want to experiment with the flavour, you could for example add

• one teaspoon of cinnamon and a pinch of clove and nutmeg to the pear mixture or
• 50 g of marzipan or
• 2 - 3 stalks of either mint, lemon balm, thyme or rosemary to the pear mixture. Remove the stalks before cooking the jam.

Pear jam will last at least a year when stored in a cool and dry place. After opening the jar, store it in the fridge and consume it within two weeks.

Keyword pear