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.
Leave a reply
Hello,
I’ve just made some Pear Jelly – or thats what it was supposed to be – no lemon used. It passed all the tests for setting, but now it has cooled it is still runny. My husband put a jar in the fridge and it has taken on the consistency of honey. Its actually very nice, but I do want to make Pear Jam, so will try your recipe next time.
Hi Zoe
You could try reboiling a jar to see how it turns out but it will lose a lot of it’s freshness. All jams stiffen over time. I’d give this another 24 hours to settle.
Hello Fiona
I have never made jam before, and tried this recipe yesterday. I had my pot on a hard boil for quite a long time, and was a bit worried about overboiling it. I thought it had passed the plate/fridge test but now I’m not so sure – the jam in the jars is still rather sloppy. How long does this jam usually take to set in the jars? Do you think I should re-boil with some more lemon juice?
Many thanks
Zoe
Hello Uzla
Lemon zest is the yellow part of the lemon skin. You usually remove it with a zester. Don’t add the pith (the white part of the skin. Just use the zest.
Hi, Im all new to the jam world. So when you mean add the lemon zest, does that mean I have to also chop the lemon peal to pieces or do i put i add it as the full peal??
Hello there, I made this recipe with Williams pears which had been blown off the tree and the pears were still quite green and hard. The pears were not storing well, so I thought I’d try the recipe anyway. It worked a treat. Thankyou so much – I’ll be making more batches of this one.
Hello Sally
Thank you so much for leaving a comment. You might like our recipe for Belgian Pears https://www.cottagesmallholder.com/?p=101
Hi, Just thought I would let you know that I have just made some of your pear and lemon jam. it is sublime. I will definitely be making it next year. Even my 22 year old son who doesn’t eat fruit (except bananas) loves it too.
Hello, A few days ago I made a batch of pear & lemon jam. It took ages to get to a setting point – I added more lemon in the end. It has turned out really well – a great taste and a lovely colour with pretty bits of pear. I’ll be giving some away as Christmas presents!
Hi,
Great to find your recipe for pear jam. Have scoured my preserve and cook books and even the local second hand book shops without success. I ended up making kilos of pear chutney last year, which was a roaring success. However, have just been given about 10 kilos of pears off my dad’s trees, so will try making the jam instead. The pears are rock hard at the moment so hopefully they will be perfect by this time next week. Will let you know how it turns out.
Hello Debbie
Oded Schwartz has a good recipe for pear and tomato chutney! The problem with pears is the sweetness and delicate flavour. Why not try our Belgian pear recipe https://www.cottagesmallholder.com/?p=101, well worth making as it brings out the taste of the pears.
Hi Wendy
A little more lemon juice might be the answer.
Hello Bluebell
Sorry that it took some time to set. Mine seems to set quite quickly, perhaps it’s something to do with the water. Ours is very hard.
Hi Colleen
Great that your jam set eventually! Thanks for leaving a comment.
Hi Jon
Bluebell added a tsp of dried ginger (see comments above). I reckon that you could add a flat tsp of grated (peeled) ginger to the mix for a bit of a kick. Thanks for answering Jackie’s comment.
Hi Jackie
Don’t cut down on the lemon – you need this to make it set. Why not add a bit of ginger? – Read the comments above.