Recipe: Pear Jam with Aromatic Spices


2 kg (4.4 lbs) Bartlett pears
300-400 gr (10-14 oz) sugar
1 small stick of cinnamon
2 flowers star anise 
20 cloves
1 vanilla bean, or a few drops of vanilla extract
juice of 1 lemon plus its rind
1 bag dry pectin

Combine spices in a cheesecloth sachet. Peel the pears and cut them into little bits. Add sugar and sachet of spices, and allow to macerate for a few hours, or overnight, in the fridge. Prior to cooking, mill half the fruit, or all if you prefer a smooth jam. Put in a pot, add the pectin, and put over medium heat. Cook until reduced and thickened; use whichever set test you prefer. Ladle into sterilized jars and process 10 minutes in a water bath canner. 

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