Pears are a typical fruit of the wintertime, with its peak ripeness and sweetness in the colder months. That's why it's time to buy a full bag of them and dedicate yourself to the transformation of these sweet fruits into an equally delicious jam. The recipe is really simple and requires few ingredients – only a little time on the stove. Then we’ve got some tips on enjoying it best!
Our recipe for pear jam
Ingredients:
1.2 kg pears
500 g sugar
50 ml water
1 lemon
Method:
Wash the pears well and peel them. Then divide them in half and remove the core. Cut into cubes. Transfer to a non-stick pot with the squeezed juice and grated rind of 1 lemon. Add the water and cook over medium heat until the fruit comes to a boil. Then cook for about 12 minutes.
Then turn off the heat and add the sugar a little at a time, continuing to stir so that no lumps form. Transfer the pot back over high heat until the jam comes back to a boil. Reduce to medium heat and cook for another hour.
Pour the pear jam into sterilized jars and close them well. Turn them upside while they cool.
To make the pear jam last for a few months, dip the jars into a pot with cold water after wrapping them in a dish towel. They must be completely covered. Then boil them for 20 minutes. In this way, the preserves can be consumed even after two or three months.
Alternative pear jam ideas
If you love special flavors, you can add other spices to your pear jam – like 50 grams of grated ginger, for example, for a fresh and spicy compote. With cinnamon powder, the jam is sweet and fragrant – perfect for an indulgent breakfast. If you love crunchiness under your teeth, nuts are the extra ingredient for you. Crumble or slice thinly and add to the jam.
Pear jam? Serve it with a cheese board!
For an improv aperitif, a cheese board is ideal. If accompanied by special jams and preserves, it becomes even more delicious. Pear jam is sweet yet fresh – that’s why it pairs so well with hard and soft cheeses alike. From simple parmesan cheese (which children love) and pecorino to roquefort and brie. Or even castelmagno and robiola d'Alba!