Pear and Lemon Jam Recipe
Posted by Fiona Nevile in Jam Jelly and Preserves | 152 comments
A pear hanging on our pear tree
I spent ages trying to find a recipe for pear jam without success. One day moseying in the recipe section of Waitrose, I spotted a copy of the best selling Italian cook book The Silver Spoon
I made an excellent jam, not too sweet. A lemony taste with tiny explosions of pear. Everyone that tasted it wanted the recipe. It’s our favourite jam, good for breakfast or with a mild soft cheese.
The problem was that I hadn’t written the recipe down and wasn’t sure of the volume of water. When I returned to Waitrose “The Silver Spoon” was no longer on the shelves. Finding the book became a real mission. I saw it advertised on hoardings in the London tube but never found it in a shop. One happy day, I saw “The Silver Spoon”, twinkling from the supermarket shelves. I snapped it up and rushed home.
I was astonished to find that water was not an ingredient of the jam! I tried several versions, with different amounts of water, and this is by far the best.
| Pear and Lemon Jam Recipe |
- 2 kilos (4 and 1/2 pounds) of pears, peeled, cored and chopped
- 3 medium lemons (strained juice and zest)
- 1 kilo (5 and 1/4 cups) of granulated jam sugar
- 250ml water
Method
- Prepare the pears and place in a large covered bowl, to stop them browning.
- Remove the zest from the lemons carefully to avoid adding the bitter pith. Set zest aside.
- Squeeze the lemon juice and strain.
- Add the water, chopped pears, lemon zest and juice to a large heavy bottomed saucepan.
- Simmer very gently until the pears are just soft.
- Pour in the sugar and stir over a medium/low heat until the sugar is dissolved.
- Bring the heat up to a rolling boil (what is a rolling boil? See Tricks and tips below).
- Allow to boil hard for ten minutes before testing for a set.
- If it has not reached setting point (what is setting point? See Tricks and tips below) continue to boil rapidly, checking for a set every four minutes or so (set the timer for this).
- When the jam has set remove from the heat.
- Allow the jam to stand for a few minutes and pour into warmed sterilised jars (how do I sterilise jars? See Tricks and tips below).
- Cover with screw top lids or wax disks and cellophane tops.
- Label when cold.
- Store in a cool dry place.
Tricks and tips:
Jam set or ‘setting point’
Getting the right set can be tricky. I have tried using a jam thermometer but find it easier to use the following method.
Before you start to make the jam, put a couple of plates in the fridge so that the warm jam can be drizzled onto a cold plate (when we make jam we often forget to return the plate to the fridge between tests, using two plates means that you have a spare cold plate).
Return the plate to the fridge to cool for approx two minutes.
It has set when you run your finger through it and leave a crinkly track mark.
If after a few minutes the cooled jam is too liquid, continue to boil the jam, testing it every few minutes until you have the right set.
The jam is far more delicious if it is slightly runny.
There are other indicators the the jam is setting, the jam will start to coat the back of the spoon and the sides of the saucepan.
Sterilising the jars
We collect jars all year round for our jelly, chutney and jam making sessions. I try to soak off labels and store the clean jars and metal plastic coated lids in an accessible place.
The sterilising method that we used is simple. Just before making the jam, I quickly wash and rinse the jars and place them upside down in a cold oven. Set the temperature to 160c (320F) 140c fan assisted).
When the oven has reached the right temperature I turn off the heat. The jars will stay warm for quite a while.
I only use plastic lined lids for preserves as the all-metal lids can go rusty. I boil these for five minutes in water to sterilise them. If I use Le Parfait jars, I do the same with the rubber rings.
What is a rolling boil?
This is when you boil your jam (or jelly) continuously, very hard. This gradually evaporates the water, enabling the jam to set.
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Hmmm, just made this and I had to boil the jam for an hour before I achieved a setting point. The jam is now an amber colour so I hope the taste won’t ne impaired as I was hoping to donate it to a charity sale.
we have a conference pear tree in our garden and we have just given the fruit away to friends and work collegues (we have lived here five years)This year the wet spring and the use of codling moth traps has given us a bumper crop, 50% of which were undersized, which prompted us to look for a use for these fruit and jamming was top of the list. I liked this recipe for its natural use of lemon as a source of pectin and its simplicity. The 1 litre of water does take a long time to boil down but this means it has a good long cooking time giving better results, the only deviation I made was to soften the pear chips on their own before spooning it into the blender (took five loads to do it all) to make a smoother mix, before pouring it back into the pan and adding the other ingredients. the result is better than I could have ever predicted, great taste and great consistancy! Currently making a second batch which has spent less time in the blender to make a medium mix and using 3/4 litre of water to cut the boil down time from 2 hours to 1 1/2 hours. Thanks for posting this recipe which has given me the confidence to give it a go!
I made this jam using half the water and it’s so nice that I decided to try it again, using cooking apples instead of pears, with a half teaspoon of ginger. This made a fabulous jam – sweet at first with a tang at the end. Thanks so much for the recipe – can’t wait for more pears next summer!
Looking for recipes and this was really good
did if in the micro wave such a beautiful colour
2lb pears 2 lemons 2lb sugar, pectin made 4lbs of lovely jam thanks for the inspiration
Luv it.
I made this tonight, tastes fabulous, I expect the wife and son will be having some on toast for breakfast!
I made this jam yesterday and it is delicious. How long do I need to leave it before opening the jars?
Today I made the pear jam, with only the water from washing the pears, a teaspoon of ginger and it was all done to a beautiful consistency within 30 minutes. I was expecting at least an hour of roll boiling. The taste is wonderful and I’ll be making it again, with different spices. Ps this was my first attempt at making jam and I’m so pleased that I’m never buying shop bought jam again. Thank you
Last week Asda were selling clip-top jars in a pack of 3 in various sizes. I think I paid £2.50 for a pack of large jam jar size.
I’ve made lots of jam in the past and I’m having difficulty in getting this jam to set too – boiled for over an hour. The quantity of water did concern me, but when trying a new receipe I do follow it exactly. It’s been 24 hours and the ‘jam’ still pours out of the jars as a liquid. Just wondering how long to leave it before trying a reboil. Any recommendations?
Hi Jane
It’s strange that this year some people are having problems with this jam setting – whereas in the past few years it has set fine. I’d suggest adding the juice of another lemon and sugar to taste and boil in half quantities.