Pear Jam with Lemon

Cooking method

1. Step 1:

   

   Gather the ingredients for the jam. Choose ripe but firm pears, so they hold their shape in cooking and stay in pieces rather than falling apart. Use whole, unblemished fruit. Rinse the pears and lemon well under running water. If the pears are naturally sweet, you may need less sugar.

2. Step 2:

   

   Quarter the pears and remove the cores. If the pear skin is thin and soft, you don't have to peel them. Cut the pears into small cubes or slices.

3. Step 3:

   

   Put the cut pears in a pot and cover them with the sugar. Let them sit for a few hours so they release their juice. Glass or enameled cookware works well for this; avoid metal or aluminum so the metal doesn't react. Don't add all the sugar at once—taste the jam during the first cook and add more later if needed.

4. Step 4:

   

   Trim both ends off the lemon, cut it in half, and slice it thinly. Pick out any seeds you come across. There's no need to peel it.

5. Step 5:

   

   Once the pears have given off their juice, set them over the heat and bring to a boil.

6. Step 6:

   

   Add the lemon slices to the pears, stir, and simmer for 1 to 2 minutes. Then turn off the heat and let the jam sit and cool. This lets the syrup steep while keeping the fruit from cooking down too far.

7. Step 7:

   

   Then bring the jam back to a boil and simmer for 4 to 5 minutes.

8. Step 8:

   

   Sterilize the jars however you like, and just rinse the lids with boiling water. Ladle the boiling-hot jam into the prepared jars and seal them.

9. Step 9:

   

   Turn the jars upside down, wrap them in a blanket, and let them cool that way. Why the blanket? Wrapped up, the jam cools far more slowly and finishes setting as it cools.

10. Step 10:

    

    Store the finished jam in a cool place. Enjoy!