Fancy making some Pear Jam? Circe couldn't imagine anything more pleasant to make on a rainy, chilly Sunday night when the TV proved dull, the weather was threatening and pears sat there asking her questions about their utility.
This pear jam is a great treat. Goes well on toast and is a marvellous accompaniment to cheese dishes for the cheese-hearted. It is also great smeared over crepes (thin pancakes). Come to think of it, it probably goes well over thick pancakes too. It is probably suitable for market stall goodies too - put it in a lovely jar with a neat bow and add the cheese platter suggestion. Give extra jars to friends. They'll appreciate it. Lots.
Ingredients
- 1.5kg/3lb firm pears
- 1/2 cup lemon juice
- 4 1/2 cups granulated sugar
- 1 1/2 teaspoons five spice powder
1. Wash the peels before beginning.
2. Peel and quarter the pears. Remove the cores. Keep the peel and trimmings.
3. In a heavy-based pan, place the pears. Pour over enough cold water to cover the pears.
4. Bring to the boil, then immediately reduce to simmer. Continue to simmer until the pears become very soft. This will take around half an hour, give or take a bit (keep an eye on it).
5. Using a slotted spoon, lift out the fruit. Leave the pears to one side on a plate.
6. Throw the peel and trimmings in the liquid and boil for 10 minutes.
7. Cut the cooling pears into small pieces. The shapes do not matter.
8. Strain the boiled liquid and remove the peelings. Press out as much juice as possible from the peelings before discarding them.
9. Measure the liquid and make up to 1 cup using cold water.
10. Return the liquid to the pan with the lemon juice and add the sugar and spice. Stir together well over moderate heat. Keep stirring until the sugar dissolves.
11. Boil the dissolved mixture rapidly. Test a few drops now and then on a cool plate. When these drops form a jelly, add the pears back in.
12. Boil rapidly until the jam thickens and turns into jelly when tested on a plate. The pears should be golden and transparent.
13. Cool the jam a little in the pan removed from the heat.
14. Pour the jam into clean, sterilised jars; seal and cover once cooled. Store in the refrigerator.
Tips
* It helps to label the jars and date them.
* Wash the pears because you will be using the peel.
* Use a slotted spoon as it allows the liquid to pour back into the pan. Wooden slotted spoons are preferable as the wood does not react with fruit.
Materials
* Peeler
* Knife and chopping board
* Heavy-based pan suitable for making jam
* Cup
* Plate
* Jars for storing jam, sterilised properly
Photo courtesy of CW Buecheler's Flickr Photostream
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