Prep 30 mins
Cook 1 hr
This pear jam, flavored with wine, bay leaves and fruit is delish!
- 6 lbs slightly underripe bartlett pears, peeled and cored
- 1 1⁄2 cups zinfandel
- 8 ounces oranges
- 6 ounces lemons
- 7 cups sugar
- 2 large bay leaves
- 3 tablespoons fresh lemon juice
- Cut 1/2 of pears into 1/2-inch pieces.
- Finely chop remainder in processor.
- Combine all pears with wine in heavy large saucepan and set aside.
- Using veg peeler, remove half of peel from orange and lemon (colored part only).
- Thinly slice peel.
- Remove remaining peel and all white pith from orange and lemon.
- Chop pulp finely, discarding seeds and tough membrane.
- Stir sliced peel and chopped pulp into pears.
- Cover and simmer over medium heat 10 minutes to blend flavors.
- Reduce heat to low, add sugar and bay leaves to pears and cook till sugar dissolves, swirling pan occasionally.
- Increase heat and bring to rolling but not foaming boil.
- Cook about 40 minutes, stirring frequently toward end of cooking time.
- NOTE: To test for doneness, remove pan from heat.
- Fill chilled spoon with jam, then slowly pour jam back into pan; last 2 drops should merge and sheet off spoon.
- One tbs jam ladled onto chilled plate and frozen 2 minutes should wrinkle when pushed with finger.
- Stir in lemon juice; discard bay leaves.
- Spoon jam into hot jars to 1/4" from top.
- Immediately wipe rim using towel dipped in hot water.
- Place lid on jar; seal tightly.
- Arrange jars in large pot, filled with water.
- Process 15 minutes in boiling water.
- Remove jars from water bath.
- Cool to room temperature.
- Store in cool dry place, for up to 1 year.
- Refrigerate after opening.
This recipe is superb, and my guests are awe-struck by it. However, I cut the 7 cups of sugar to 5, and I would recommend that. Such a splendid blend of flavours!
Thanks alot for this recipe, I had alot of pears that I did not want to throw out and found your recipe very usefull, but even better soooo delicious! I have replaced the bay leaf with a sprig of rosemary and had no zinfandel wine, so I replaced it with ice cider wine. I will keep this very original recipe.
I quartered this recipe to make 1.75 cups and used just 1 1/2 cups of sugar. The aroma from the kitchen is wonderful while it simmers. When I took it off the stove to taste, it beckoned me to add a splash of vanilla extract and it went quite well with it. We first used the jam on Brie & Spiced Pear Paste Sandwich and the combination was terrific! We can't wait to use it on other dishes as well. This would be great over grilled pork chops too. We jarred about a cup of jam, but it thickens up nicely so you don't have to wait for it to set if your making a small batch. Thanks for posting!