Pear Jam with Vanilla

1. 1 Pears≈ $3.80 per kg 300 g
2. 2 Sugarpack 1 kg ≈ $1.60 120 g
3. 3 Lemon≈ $4.70 per kg 20 g
4. 4 Vanilla extractNot in every store: Walmart, Kroger, Costco, Target, Trader Joe's, Safeway, Whole Foods 2 ml

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. Wash the pears¹, peel and core them, then cut into pieces. Blend into a coarse puree with small pieces.

2. Transfer to a saucepan, add 120 g sugar² and lemon³ juice (about 15 ml). Let stand for 30 minutes.

3. Bring to a boil and cook for 25 minutes over low heat, stirring so it does not scorch.

4. At the end, pour in 2 ml vanilla extract, stir, and cook for 1 minute. Check for doneness: a drop of syrup on a cold saucer holds its shape and does not run.

5. Sterilize the 0.25 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.

6. Pour the hot mixture into the sterile 0.25 l jar up to the shoulder and close with the lid. Place the jar in a pot of hot water and sterilize for 10 minutes from the moment it comes to a boil, then seal.

7. Turn the jar upside down, wrap it, and leave to cool for 24 hours. Store in a cool, dark place for up to 12 months, and keep an opened jar in the refrigerator for up to 2 weeks.