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.
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