Pear Jam

A smooth-flavoured delicate preserve, Pear Jam should be made only with undamaged pears if a clear, bright jam with good keeping properties is to be made. If the pears are very firm, chop them into small pieces instead of quartering them.

7 lb. pears

1-inch piece fresh root ginger, peeled and bruised thinly pared rind and juice of 3 lemons 2 pints water 5 lb. sugar

Peel, quarter and core the pears. Tie the pear peel and.cores, the ginger and lemon rind in a large piece of cheesecloth.

Place the pears, cheesecloth bag and water in a preserving pan or large sauce-pan. Place the pan over high heat and bring the %water to the boil. Reduce the heat to moderately low and simmer the pears for 30 minutes, or until they are soft.

Remove the cheesecloth bag and, with the back of a wooden spoon, press it against the side of the pan to squeeze out as much juice as possible. Discard the bag. Add the sugar and stir until it has dissolved. Stir in the lemon juice.

Increase the heat to moderately high and bring the jam to the boil. Boil it for 15 to 20 minutes or until setting point is reached.

To test the jam for setting, remove the pan from the heat and spoon a small amount of the jam on to a cold saucer. Allow it to cool. Setting point is reached when the surface sets and wrinkles when pushed with your finger. If setting point has not been reached, return the pan to the heat and continue boiling, testing frequently. Alternatively, use a sugar thermometer. When the temperature registers

220°F to

222°F, setting point has been reached.

When setting point is reached, remove the pan from the heat. With a slotted spoon, skim off the scum from the surface of the jam. Let the jam stand for 5 minutes. Pour the jam into clean, dry, warm jars. Put a circle of waxed paper on top of each jar. Wipe the outside and inside rims of the jars with a warm, damp cloth to remove any stickiness. Cover with jam covers and secure them with elastic bands.

Label the jars and store them in a cool, dry place.

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