Recipe: Pear Jam with Aromatic Spices

pearjam

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. 

  • Back to Preserving with Marzia
  • Savor
  • Quince jam and quince paste
  • Hi Diana

    I was reciting the recipe from Marzia. The equivalent in the US would be one packet of dry pectin, e.g. Sure-Jell. I personally have had some luck getting a reasonable set by using citrus rind or apple cores for natural pectin as well.

    Question re: pectin

    I really want to try this next pear season. What is the equivalent of the "bag of dry pectin" in the commercial pectins available in the the U.S.? Thanks!

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