Pear Jam
This sweet and delicious pear jam can be used for cakes, toast, and is also delicious on its own. Similar to apple butter
Servings 60 oz
Equipment
- 1 stock pot or the biggest pot you have
- 1 Fine mesh sieve not technically needed
- 1 immersion blender or food processor/blender
Ingredients
- 3 lbs Pears, Bartlett or Anjou Ripe
- 45 ml lemon juice approx 1 lemon
- 804 grams white sugar
- 1 pouch liquid pectin gel
Instructions
- Core and dice the pears and place in a large bowl.
- Add the sugar and lemon juice and stir so that the diced pears are covered in sugar.
- cover the mixture with a towel and let sit for 8 hours, or overnight.
- Transfer mixture, including all the sugar and lemon juice, to a large pot.
- Add the liquid pectin in and bring the mixture to a boil over medium heat. Stir frequently to prevent fruit from sticking to the pan.
- Let the mixture simmer for ten minutes or so. Once the fruit is becoming nice and soft, use an immersion blender and puree until very smooth.
- Continue cooking until the jam for another 20 minutes or until it reaches your preferred level of consistency, stirring occasionally.
- Once the mixture has reached its desired consistency, remove from the heat and pass the jam through a fine mesh sieve. Discard any solids.
- Transfer the jam to a heat proof storage container and let cool completely before placing in the refrigerator. Jam will keep in the fridge for up to a month