Last Sunday, I made my favourite jam: pear and apple. I’ve never quite understood why more people don’t preserve apples and pears as jams. It seems that they are reserved mostly for jellies or dehydrating or making apple sauce. So a couple of years ago I decided that I’d experiment. I used the general jam-making principles from The Complete Book of Preserves and Pickles and A Year in a Bottle. I like it best if its 70 % pear and 30 % apple but this year I made it 50:50 and it’s still delicious. It’s fun to experiment with different varieties of pear and apple and see the subtle differences in flavour and texture. My favourite varieties are Beurre Bosc pears and either Royal Gala or Fuji apples. The jam reminds me of a fruit nectar or fruit honey and it, and my orange marmalade, are the fastest disappearing jams at our place.
So without further ado, here’s my recipe for Pear and Apple Jam:
- 1 kg of prepared pears and apples (peal, core, then dice pears and grate apples)
- juice of 1 lemon
- small amounts of water
- 1 kg of sugar
1. Simmer pears, apples and lemon juice until soft (about 30 min). Add water if it becomes too dry.
2. Add sugar and stir to dissolve
3. Simmer until setting point is reached (approx. 20 – 30 min) (see here for a good discussion on how to tell that you’ve reached setting point, I use the plate in freezer method)
4. Transfer to sterilised jars, ensuring any chunks of fruit are well-distributed. Seal, label, store and ENJOY!
The jam lasts approximately one year in sealed sterilised containers. Transfer to the fridge once opened.
The jam yielded the two jars shown at the top of this post plus another half filled jar that went straight into the fridge and is almost all eaten. I told you we liked it 🙂
Edit (13 Jan 2012): I had an email query and thought other people might also be confused. The 1 kg of pears and apples is combined not 1 kg of each. It’s great to hear from so many people making this jam. I hope everyone enjoys it as much as we do.