Pear Jam for Winter

Cooking method

1. Step 1:

   

   How do you make pear jam for winter? Choose soft, sweet pears for this recipe—yellow ones are ideal. You can use regular sugar instead of stevia. The lemon juice adds a touch of tartness to the sweet jam; adjust the amount to taste. It also acts as a preservative for longer storage.

2. Step 2:

   

   Wash and dry the pears thoroughly. Peel them, cut into pieces, and remove the cores and seeds.

3. Step 3:

   

   Put the cut pears in a pot and add boiling water to cover them. Use an enameled or stainless steel pot for cooking. Don't use aluminum—it can react with the acid.

4. Step 4:

   

   Set the pot of pears over low heat. Bring to a boil and cook for 15 minutes. Skim off any foam that forms.

5. Step 5:

   

   Next, add the stevia to the pot and stir until it fully dissolves.

6. Step 6:

   

   When the 15 minutes are up, take the pot off the heat and mash the pears to a purée. Return the pot to the heat and cook over low heat for another 20 minutes, stirring from time to time.

7. Step 7:

   

   Add the lemon juice—you can squeeze it from a single lemon wedge. Stir, and cook for another 20 minutes over low heat. Stir more often now so the jam doesn't scorch.

8. Step 8:

   

   The pear jam should cook down until thick and start to caramelize. When it does, take the pot off the heat. Immediately ladle the jam into sterilized jars and seal with sterilized lids. Store the pear jam in a cool, dry place.