Pear, Lemon, and Vanilla Jam for Winter
An incredibly delicious fruity-vanilla treat — give it a try! This pear jam will brighten the cold months with its vivid flavor and warm vanilla aroma. The recipe uses just a little sugar, but you can easily double or even triple it if you'd like it sweeter. The jam keeps in a cool place for up to a year, and once opened, it'll last another month in the fridge. Choose firm-fleshed pears, but make sure they're ripe, juicy, and tasty.
galchonok
Recipe author
Pear, Lemon, and Vanilla Jam for Winter
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 %
25 g
99 kcal
GI:
36
/
0
/
64
- First, sort through the pears. Choose firm, ripe ones without dark spots — that's what gives the jam its especially sweet, fragrant flavor. Core the pears and cut them into thin pieces; the shape doesn't matter, just don't cut them too small. Squeeze the lemon juice into a separate container. Split the vanilla beans in half lengthwise. The jam comes together over two days. Day one: put the chopped pears in an enameled pot, pour the lemon juice over them, and add one vanilla bean and the sugar. Set the pot over medium heat, bring to a boil, and cook for 5–10 minutes, stirring. Let it cool, cover, and refrigerate for a day. Day two: prepare the jars and lids ahead of time, sterilizing them however you like — for example, by boiling for 5 minutes. Pour the pear mixture into a colander set over a bowl to collect the syrup. Pour the syrup into a heavy-bottomed enameled pot and set it over medium heat; bring to a boil and cook until it reduces and thickens, then fish out the vanilla beans and add the pears back in. Cook everything together over medium heat until the pears are soft and the syrup thickens (you can take it as thick as you like), then ladle the finished jam into the prepared jars. Cover the jars with their lids and process the jam: line the bottom of a large pot with a towel, set the jars on it, and fill the pot with water up to the jars' shoulders. Bring to a boil, then keep the jars in the boiling water for 10 minutes. Let them cool under a blanket, then store. This makes about four 100 ml jars. All done!
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
- Lemon - 16 kcal/100g
- Lemon zest - 47 kcal/100g
- Granulated sugar - 398 kcal/100g
- Sugar - 398 kcal/100g
- Vanilla - 288 kcal/100g
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