Pear Jam with Rosemary

Directions

1. 1

   Step 1

   

   Thoroughly wash the pears and pat them dry with paper towels. Remove the stems. Prepare a saucepan and 4 clean 250 ml jars.

2. 2

   Step 2

   

   Peel the pears, remove the core, and cut the fruit into small pieces. Transfer them to the saucepan, add sugar and lemon juice, and mix well. Cover the saucepan with a lid or plastic wrap and refrigerate for 12 hours so the pears release their juice.

3. 3

   Step 3

   

   Finely chop the rosemary leaves. Add the chopped rosemary to the saucepan and place it over medium heat. Cook the fruit for about 10 minutes, stirring constantly, until the sugar completely dissolves. Then increase the heat and cook for another 15 minutes, periodically skimming the foam from the surface of the jam.

4. 4

   Step 4

   

   When the jam thickens, remove the saucepan from the heat. Place the jars in an oven preheated to 120 °C for 5–10 minutes, then let them cool slightly. Pour boiling water over the lids and leave for 1–2 minutes.

   TipThe jars can also be sterilized with steam or by pouring boiling water over them. Do this carefully to avoid burns and not to damage the glass. You can read about different methods of sterilizing jars in this article.

5. 5

   Step 5

   

   Pour the hot jam into the jars, leaving 1–2 cm from the edges. Immediately seal tightly with sterile lids – this will create a vacuum that will help the jam last longer. Then turn the jars upside down, cover with a towel, and leave until completely cooled.

   TipAfter cooling, ensure the jars are intact and the lids do not click when pressed.

6. 6

   Step 6

   

   Serve the jam with toast, rolls, pancakes, or use it as a sauce for meat and poultry.

   TipStore sealed jars in a cool, dark place for up to 12 months; opened jars in the refrigerator for up to 1 month.