Pear Jam
I peeled the pears and removed the cores, taking care to protect them from the browning process. To prevent oxidation, I covered the pears with a cheesecloth soaked in a saltwater solution, which acted as a natural preservative. The brine was prepared with a higher concentration of salt than is usually used in cooking, which helped maintain the freshness of the fruit. After I finished cleaning all the pears, I sprinkled sugar over them and let them macerate for about an hour. This allowed the fruit to release its juice, forming a delicious base for the jam. After the pears released enough juice, I placed the pot on the stove and began to boil them. It is important to mention that pears have a high water content, so after a while, I noticed that they had released a lot of juice. So, I decided to remove the pot from the heat and drain a little more than half of the liquid into a separate pot. From this juice, I created a sweet syrup, which will add a rich flavor to the jam. The boiling of the jam continued, constantly stirring to avoid sticking. After about three hours, when the jam began to reach a thick consistency, I turned off the stove and let it cool. The next day, I checked the consistency of the jam, which still seemed too liquid, so I put it back on the stove to boil for another hour. At this stage, I added the juice of three lemons, which will help balance the sweetness, and pure vanillin for an extra flavor. After another ten minutes of boiling, I let the jam cool again. To check if the jam had reached the desired consistency, I used a wooden spoon, which stood upright in the jam. This was the sign that it was ready for bottling. I reheated the jam, carefully poured it into sterilized jars, and added salicylate on top, a natural preservative that will help preserve the jam. After sealing the jars, I wrapped them in a blanket to cool slowly, a process that will contribute to forming a protective crust. Thus, the jam will be preserved in the best conditions, ready to be enjoyed on toast or as an ingredient in various desserts.
Ingredients
- 4 kg pears
- 1 kg sugar
- lemon juice
- vanilla (to taste)
- cheesecloth
- salt
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