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 Recipe #328359 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!