Double Jam: Pears two (more) ways

25 10 2009
A colour plate from The Pears of New York (192...
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In central NY, pears are a transitional fruit – hardy enough to grow in home gardens on special cultivars, but with fruits too fragile to ‘hold’ in cold cellars like apples. They come into the market in October, but are soon replaced by apples, and then citrus and imported melons.

Last week, after a few days basking in baskets on my counter, several pounds of pears filled my condo with their delicate ripening. After a summer of enriching peach, apricot and strawberry jams with balsamic vinegar, chipotle peppers and sweet spices, I wanted the delicacy of aromatic pear jam, recipes that would use pears without enhancements. This Simply Recipes Pear Butter – similar to my own in all but the star anise and nutmeg – is on my list to try with the dark-ripened fruit that is the last of the pear harvest, along with my Pear-Orange Honey. But for my first batch of 2009 pears, I wanted a simpler pear recipe, something slow-cooked without pectin – just enough sugar, a splash of citrus or vanilla to brighten the jam – but all pears, straight up.

On Recipeza’ar, I found #147884 from “dividend” – Pear Vanilla Jam. I reduced the sugar, used all Bartlett pears instead of a mix of Bosc and Asian pears, and used a bit of fresh lemon zest instead of the original recipe’s ground nutmeg – because I just don’t like nutmeg in pear jam! From an old recipe for Spiced Pear Jam, I removed the spices and substituted brown sugar for half of the orginal amount of sugar, improvising on a recipe for Butterscotch Peach Jam. Each of these recipes makes about 5 cups of jam.

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Pear Vanilla Jam
3 lbs fresh pears (about 6 pears, to create about 3 cups of puree)
2 1/2 cups sugar
1 teaspoon fresh grated ginger
1/4 cup lemon juice, divided
1 tablespoon vanilla extract

  • Peel, core and quarter the pears. Toss the quartered pears with 1 tablespoon of lemon juice to prevent the fruit from darkening.
  • Coarsely chop the pears in a food processor or chopper, and measure them to ensure that you have 3 cups chopped fruit. Add the pears, sugar, grated ginger and three tablespoons of lemon juice to a large pot, and bring to a boil, stirring occasionally.
  • Grate a couple pinches of fresh nutmeg over the sugar.
  • Simmer about 40 minutes, or until the jam reaches the jellying point (220 deg. F.) Stir frequently to prevent scorching.
  • Remove the fruit mixture from the heat, and stir in the vanilla extract. Pass the fruit through a food mill if you would like a smooth jam.
  • Spoon into hot jars, leaving 1/2 inch head space. Wipe the jar rims and adjust the lids.
  • Process in boiling water for 10 minutes.

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Pear Jam

4 cups pear puree (about 3 lbs. whole pears, peeled, cored, put through a food mill)
1 cup white sugar
1 cup brown sugar
1 tablespoon lemon juice

  • In a heavy saucepan, heat all of the ingredients to boiling, stirring constantly until the boiling can’t be stirred down.
  • Lower the heat and simmer, stirring frequently, for 1 hour or until thickened to a jelly consistency.
  • Skim off foam with a metal spoon.
  • Pour immediately into hot sterilized jars, filling to about 1/4 inch from the top.
  • Remove air bubbles and wipe jar rims. Cover the jars with lids and bands, and process in a boiling water bath for 10 minutes.

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27 10 2009
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[…] Double Jam: Pears two (more) ways « Kitchen Jam kitchenjam.wordpress.com/2009/10/ – view page – cached In central NY, pears are a transitional fruit – hardy enough to grow in home gardens on special cultivars, but with fruits too fragile to ‘hold’ in cold cellars like apples. They come into the… (Read more)In central NY, pears are a transitional fruit – hardy enough to grow in home gardens on special cultivars, but with fruits too fragile to ‘hold’ in cold cellars like apples. They come into the market in October, but are soon replaced by apples, and then citrus and imported melons. (Read less) — From the page […]




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