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
Hi BigPurpleDragon
Great idea using the jam on a steamed sponge pudding!
Hello Zoe
That sounds like a great idea. Thank you.
Great recipe, being a lazy cook, and due to the tiny pears, I just boiled them up, skins and all, then sieved them. Very Tasty Thank You
I used metal lids but i’m not worried about it. I used some in the base of a steamed sponge pud and every last crumb was scraped from the dish! I’m going to make another next sunday because it was such a big hit 😉 Thank you so much. x
Hi Dave
Thank you so much for the tyip about putting the jars in the oven on a tray – I tested it out and it was so much easier. Brilliant.
Hi Richard
Your conference pears would be perfect for Belgian Pears https://www.cottagesmallholder.com/bottled-fruit-belgian-pears-recipe-101
These are to die for.
Hello Big purple dragon
The jam should firm up a bit over the next few weeks especially if you used cellophane lids.
Thanks for your lovely recipe. I have made some and it has the a lovely taste and beautiful colour.
Mine turned out a little runny so I think I will use less water next time. Not to worry it’s still a gorgeous jam! ;-D
First time I’ve ever made jam, but attempted it a few weeks ago due to my conference pear tree keeling over with the weight of fruit! Think they may not have been quite ripe enough but it worked great. Didn’t use any water except what was used in washing the pears, and had to use a masher after the pears were still a bit hard (after an HOUR!!) but overall well impressed! Will be trying again today now the pears are much riper. I added a cinnamon stick last time so may be trying it with ginger this time!!
Hi. Loved the jam. Just one comment. Putting the jam jars upside down into the oven is silly. Put them in the right way up. They are glass which will retain heat. You really do not want to be handling, even through oven gloves, hot glass jars. Not unless you want a quick visit to A&E to sort out seriously burned fingers.
The heat of the oven will ensure they are dry, and by not having to handle them unnecessarily you save time. Put them on a tray in the oven, then just lift the tray straight out, put onto a suitable heat pad, and decant the jam direct into the pots. Easier. Quicker. Safer.
Dave
Hi Bonnie
You sound just like me. At the moment I have the slow cooker bubbling away, the fruit steamer and two large saucepans simmering!
Hi Linda
Great that you liked the recipe. The set will firm up over the next few weeks.
Hello Shelly
Do you have a recipe for melon and ginger – it sounds delish.
I think that the last time that I made it, it set fairly quickly but I was using hard pears and preserving sugar.
HI
made this yesterday tastes absolutely DELICIOUS – a close second to the melon and ginger I recently made .
My only comments would be that I found it hard to get to set and it seemed like there was just loads of liquid to boil away; another time I think I would use much less water
I tried this jam, it is a very light set but I don’t care. It is the most delicious flavour. I have had several friends sample it and they all loved it.
I was frightened of over boiling it and of it sticking to the pan and burning as I didn’t want to spoil it wonderful colour.