What do you do with twenty pounds of hard canning pears? Well, you make jam, of course!
Grate lemon rinds and juice the lemons. Grate fresh ginger, as well. Reserve all for later.
Peel and chop 10-13 pounds of pears. (That’s the weight of the whole pears before chopping.) Combine pears and lemon juice in a large cooking pot.
Add sugar and water. Stir to blend and cook over medium heat until pears are tender.
When pears are tender, add ginger (to your liking). Blend pear mixture with an immersion blender. (If you don’t have an immersion blender, a regular blender or food processor will work just fine. Simply allow pears to cool and puree in small batches.)
When blended smooth, return to heat and simmer to reduce to half the amount (about 30 minutes, stirring occasionally).
This is the consistency you’re looking for – not watery at all, but thickened nicely. Looks like jam! 🙂
Process pear jam to preserve or freeze, refrigerate, etc. If refrigerating your jam, remember to give any extra away quickly so it can be eaten within about three weeks.
Spread jam on a slice of bread, toast, or a biscuit…and yummy!
Home-made jams make good treats to give away at Christmas time. Ugh! Why did I have to mention Christmas? With September marching in already, it’ll be here before we know it!
- 10-13 pounds of hard canning pears
- 4 pounds of sugar (easy- a 4-lb. bag)
- 2 cups water
- 3 lemons
- 3-4 teaspoons grated fresh ginger (to taste)
- Grate yellow portion of lemon rinds and set aside. Squeeze juice from lemons and add to a large cooking pot.
- Remove skin and core pears. Chop into thin slices and add to lemon juice. Stir occasionally to coat pears while finishing the coring and peeling, chopping and slicing.
- Add sugar and water. Bring to a soft boil, stirring to dissolve sugar. Cook until pears are tender, stirring occasionally. (About 30 minutes.)
- Meanwhile, grate ginger.
- Remove pears from heat and puree with immersion blender or in small batches in a food processor or blender.
- Add grated ginger and lemon rind. (Add the ginger according to your liking. Taste test as you add and build the ginger flavor you desire. Stir well between tastings.)
- Return to a soft boil and reduce pear mixture to half. (30-40 minutes.)
- When mixture is thickened to a jam consistency, process for canning or freezing.
- If simply refrigerating the jam, be sure to eat quickly (or give away) to be consumed within about three weeks.
My MIL jokes about giving guests the store bought jams and jellies, saving the home canned treats for the family. Ha! She’s joking, of course. Do you share your fruit preserves and jams?