Pear Butter (Pear Jam)
Pear butter comes out wonderfully fragrant and is easy to make! You can make it with seasonal pears when you've got a good harvest — it takes just two ingredients. The ratio of sugar to pears is up to you: pears are sweet on their own, so you can use half as much sugar. It's best to cook it in a heavy-bottomed pot or a Dutch oven, and it takes about an hour on average. Pear butter makes a great filling for pies, or you can simply serve it with tea, cookies, or a bun.
Ninel
Recipe author
Pear Butter (Pear Jam)
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 0 %
0 g
Fats 0 %
0 g
Carbohydrates 100 %
41 g
161 kcal
GI:
18
/
0
/
83
- Gather your ingredients. You can use overripe and slightly bruised pears for this. Wash the pears well to remove any dust. Cut them into pieces, cut out the cores with the seeds, and trim off any small bad spots. Weigh the pear flesh on a kitchen scale to measure out the amount you need. 2. Now purée the fruit — run it through a meat grinder or blitz it in a blender. You can peel the pears or leave the skins on; once puréed, the skin isn't noticeable. 3. Pour the pear purée into your pot, add the sugar, and stir until smooth. Set it over high heat first to bring it to a boil, stirring so the sugar fully dissolves. 4. Then cook over low heat for about 1 hour. If the mixture isn't thick enough, cook another half hour. Stir it now and then so it doesn't scorch on the bottom — a wooden spoon or spatula works best. 5. You'll need sterilized jars and lids for storage, so prepare those ahead of time. Turn off the heat, carefully ladle the hot pear butter into the jars, and seal with metal lids. Wrap them in a wool blanket and leave until completely cool, about a day. Store the pear butter in a cellar. It has a pleasant, delicate flavor and aroma — sweet and very tasty, and especially good with yeasted baked goods. You can use it to decorate pastries, or even cook it into a kissel.
- For tips on figuring out how many jars you'll need, why jars sometimes "explode" and how to prevent it, plus other secrets and tricks, see our article on putting food up for the winter.
Caloric content of the products possible in the composition of the dish
- Pear - 42 kcal/100g
- Dried pear - 246 kcal/100g
- Canned pears - 76 kcal/100g
- Granulated sugar - 398 kcal/100g
- Sugar - 398 kcal/100g
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