Pear Jam
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Preparation: 
( 9 oy 4,89/5)
apple jam ve carrot jam It's among my favourites, but I was thinking it's time to try a different jam. As you know, if you want granular jam, the fruit you will make jam must be ripe but firm. I decided to make pear jam this week when I saw the chunks of pears that weigh more than 1 kilo.
The sweet-sour taste of pears combined with cinnamon and cloves, the resulting jam is worth tasting.
In fact, our pear alone weighed exactly 1 kilo and 205 grams. You think it will weigh 1 kilo after peeling and removing the seeds, but I saw that a dent that looks small from the outside has advanced quite a bit. When the cleaning job was finished, I was left with about 850 g of cleaned and sliced pears.
I mention this in the article because I don't want you to have any problems while preparing the jam. I don't think there will be much variation between 850 g and 1 kg of fruit, so you can use the same measurements.
When preparing jam, make sure to separate the bruised or bruised parts of your fruit.
Love…
Ingredients for Pear Jam Recipe
- 1 kilo of granulated sugar
- 850 g peeled and sliced pears
- 3 water glass of water
- 1 cinnamon stick
- 2 cloves
- 1 tablespoons lemon juice
How to Make Pear Jam Recipe?
- Put the sugar and water in a saucepan and bring to a boil.
- 2-3 minutes after boiling, add the cloves and cinnamon.
- When the sugar water starts to thicken, add the pears and mix.
- Cook over low heat, stirring occasionally, until the pears are translucent and soft.
- Take the jam, which thickens and the fruits become soft, from the stove. Let it cool in the pot and when it cools, transfer it to jars.
Does it spoil if we store it in the refrigerator for a month after making it? I'm surprised how it hasn't broken down.
Sugar delays spoilage.
Hello, Ms. Nilay, I want to try your recipe, there is something I want to consult with you; Now I want to save the jam for the winter, for this I have to put it in a jar while it is hot and close the lid tightly without waiting for it to cool, right? So with the canning logic. How long can we keep it intact if we make it the way you do? Thank you in advance for your reply.
Hello Rose, yes, with the same canning logic, you will put it while it is hot, close the lid, turn it upside down and wait for it to be vacuumed. I always do a small amount, but it takes more than 1-2 months to finish. Of course I keep it in the fridge. I think it would be better if you make 2-3 small jars instead of one big jar that you vacuumed. love.
Hi, when exactly should we put the lemon?
You can drip the jam syrup when it thickens.
Your recipe was very practical and delicious, thank you.
Hello. Our elders used to say that the fruit is cooked in its own juice and jam is made, and water is never added from the outside. I guess this doesn't apply to pears?
Sevgiler
Not yes. Yours sincerely
Hi Nilay,
On a whim, I made pear jam today. But unfortunately I couldn't catch it. I think I missed the sugar a little too much, and I also boiled it too much. At the moment, its cooled state resembles putty. Do you have a tip for me to save this jam or to evaluate it in another way?
Thank you from now!
Hello, Canan, you cooked my jam exactly the way my wife likes it. The consistency I like is usually juicy to him. You can make a pear jam cake or pie. Adding water and boiling again will cause the pears to melt. Love…
Nilay, I follow and watch you with pleasure.
It's pear season.
You give a wonderful jam recipe, thank you and love, Pırıl.
Let's eat the fruits left in the fridge, let's make jam =)
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