Pear Jam with Lemon

1. 1 Pears≈ $3.80 per kg 450 g
2. 2 Sugarpack 1 kg ≈ $1.60 350 g
3. 3 Lemon≈ $4.70 per kg 40 g

Grey items are salt, spices and anything under 30 g per jar: you usually have them at home, so they are not in the jar price. Sugar, vinegar and oil from 30 g are counted.

Method

1. Choose firm pears¹, wash them, peel and core them, and cut into 5–7 mm slices. Slice the lemon³ into thin rounds and remove the seeds.

2. Make the syrup: bring 350 g sugar² and 150 ml water to a boil and simmer for 5 minutes.

3. Pour the hot syrup over the pears¹ and lemon³, and leave for 5–6 hours.

4. Bring to a boil, simmer for 10 minutes, and let cool for 5–6 hours.

5. For the second boil, simmer for 10 minutes after boiling, until the slices are translucent. Check for doneness: a drop of syrup on a cold saucer should hold its shape and not run.

6. Sterilize a 0,5 l jar and lid: steam the jar or heat it in the oven at 120 °C for 15 minutes, and boil the lid for 5 minutes. Pour the hot jam into the sterile 0,5 l jar up to the shoulders and seal immediately. Turn the jar upside down, wrap it, and leave to cool for 24 hours.

7. Store in a cool, dark place for up to 12 months, and keep an opened jar in the refrigerator for up to 1 month.