Super-Easy Pear Jam<\/h1>\n
Makes approximately 7 half-pints. I got just under 8, but I like my jam soft. If you like it firmer, you’ll get a bit less.<\/p>\n
- \n
- 3 1\/4 lb. delicious juicy-ripe Bartlett pears<\/li>\n
- generous 1\/4 c. lemon juice<\/li>\n
- about 5 c. sugar<\/li>\n
- 1\/4 tsp. apple pie spice<\/li>\n<\/ul>\n
Prepare your canner, jars, and lids if you’re canning. Otherwise, set out some freezer-safe containers. Set out a blender or food processor. I use an immersion blender because I’m lazy, and because I don’t like scooping hot-like-lava food into a blender.<\/p>\n
You can peel the pears if you like. I don’t bother. I like a bit of texture in my jam, and the skins are full of nutrients. Core the pears and chop into small chunks. Put the pears and the lemon juice in a wide saucepan, cover with a lid, and bring to a simmer over low heat. Cook for about 25-30 minutes, until the pears mash easily with a spoon. Puree the pears with your blender or food processor — be careful, it’s hot! You can leave some small chunks if you like; it doesn’t have to be perfectly smooth.<\/p>\n
Add the pears back to the pan and set the heat to low. Add the sugar and 1\/4 tsp. apple pie spice. The spice here is supposed to be subtle — the jam should taste like delicious sweet pear, only better. If you want it more pie-like, you can add more spices.<\/p>\n
Stir the pear mixture until the sugar is all dissolved, then raise the heat to medium-high. Boil the jam vigorously for 10-15 minutes, until it sheets off a spoon or mounds in a chilled dish. This went very quickly for me. I think it was because my pears were so sweet that there wasn’t a lot to boil down. Ladle hot jam into hot jars (pints or half-pints), cover with lids and bands, and process in a boiling-water bath for 10 minutes. Or allow to cool and scoop into freezer containers and freeze.<\/p>\n
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