Wednesday, September 11, 2013

Pear Jam Magic

Is it ridiculous to call it magic when a housewife turns this:
... into this?
It is quite a marvelous transformation. Jam-making is somewhat hard (hot, sticky, steamy) work. When a friend gives you a pile of spotted, beginning-to-rot fruit, and in an hour or so you alter it into clean, bright jars of sweet jem-like preserve ... you feel you've accomplished something beautiful!
I only put a small dent in the fruit. I used ten cups of sugar (!!). Now I have 5 and 1/2 pints of jam. I've never made pear jam before; the fruit was very tangy, but not very pear-tasting, so I hope it's okay.

On the agenda today is plenty of homeschooling, teaching a piano lesson, some crochet work, some laundry, some house cleaning, some doggie training, and hopefully some rest.

7 comments:

  1. I hope it is as tasty as it is beautiful.

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  2. I love preserving the season. Your pear jam looks lovely.

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  3. My grandmother used to make pear preserves. Still one of my favorite memories. It was sticky goodness. :)

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  4. You are quick if you can do it in an hour! Your jam is beautiful and I'm sure it is delicious, too:) I didn't make any jam this year, but if you can get some Pomona's Universal Pectin, it makes delicious jam with lots less sugar. I can get it at the local health food store, but if you don't have that you can try online.

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  5. Pears are so tasty and your jam looks delicious! Way to go, MK!

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  6. Thanks, ladies! Thanks, Angela for that tip. I was sitting here chatting with Adam a bit ago and suddenly realized: I doubled the recipe, but I did NOT put in twice the pectin! Argh!! No wonder it seems a tad runny. But the 1/2 jar I put into the frig did thicken up quite a bit, so maybe I'll do that to all of them.

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  7. Wonderful work! I have also heard of Pomona Pectin. I have not found it locally, but I do see it on Amazon.

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