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Home Beekeeping
Find out more about keeping bees in your garden for honey
grow your own
15:40, 4th Jan 2012
Storing Apples
Find out how to store apples
fruits
12:23, 28th Jul 2011
Pear and Lemon Jam
Instructions for making pear and lemon jam
preserving
14:59, 27th Jul 2011
Making Apricot Jam
Instructions for making your own apricot jam
preserving
15:44, 26th Jul 2011
Grow and Make Harissa Paste
A recipe for harissa paste with ingredients you can grow yourself
grow your own
11:57, 30th Jun 2011
Grow Your Own Chilli Peppers
Find out how to grow your own chilli peppers
grow your own
16:06, 17th Jun 2011
Dry Chilli Peppers
Find out how to dry fresh chilli peppers
preserving
16:05, 17th Jun 2011
Make Lavender Biscuits
Find out how to make delicious fragrant lavender biscuits
foraging
12:22, 16th Jun 2011
Pear and Lemon Jam
Instructions for making pear and lemon jam
Pear And Lemon Jam
preserving | fruits | grow your own | recipesWhile apples are relatively easy to store for many months before eating, pears can be a little more tricky. Therefore, if you have a glut of delicious pears the following pear and lemon jam recipe should give you a quick and fun way to preserve your fruit for months to come.
Before reading the rest of this article, have a quick read of our Making Jam article if you need an introduction to the basics of jam making.
Pear and Lemon Jam
The ingredients for pear and lemon jam are just pears, lemons, and granulated sugar in the ratio 1 kg of pears to 1/2 a kg of sugar and 1 large lemon (or 1 1/2 medium lemons).Zest the lemons and then sqeeze and strain the juice. Wash the pears very well and discard any which show signs of rotting or which are mushy. Then peel, core, and chop up the pears and add them to a large heavy bottomed pan with the lemon zest and mixing well with the lemon juice so that the fruit do not discolour.
Simmer the mixture gently until the pears become soft before pouring in the sugar and stirring gently over a medium heat until all of the sugar granules have dissolved. Turn up the heat to high and boil hard for ten minutes. Add a little water if the mixture starts to stick to the base of the pan.
After ten minutes of rolling boil, cover the back of an ice cold spoon with the boiling mixture and test if it sets when it cools. If it does not keep boiling and testing every few minutes until the jam mixture does set on the back of the cold spoon, then turn off the heat.
Pour the mixture into sterilised jars while still hot and fit the lids. Label your jars with the date the jam was made, and then store in a cool dark place. The pear and lemon jam should store well for many months.
Article Published: 14:59, 27th Jul 2011
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