By Victoria Hart Glavin of Tiny New York Kitchen
My family loves this jam served with pancakes and French toast. Pear Jam is easy to make and no pectin is required.
16 Cups Fresh Pears (About 16 Medium Peeled & Sliced)
4 Cups Sugar
2 Cups Water
3 Tablespoons Lemon Juice
Combine pears, sugar, water, and lemon juice in large-size heavy bottom pot. Bring to boil. Cook, uncovered, 1 1/2 to 2 hours until mixture reaches a thick, spreadable consistency. Remove from heat.
Ladle hot mixture into hot half-pint jars, leaving 1/4 inch headspace. Center lids on jars and screw on bands until tight.
Place jars into canner, ensuring that they are completely covered with water.
Bring to boil and process for 10 minutes. Remove jars and cool. Listen for lids to pop. Any that do not pop place in refrigerator and use immediately. Makes 7 Half-Pints
Victoria Hart Glavin has been cooking and writing recipes since she was a teenager. Originally from Nebraska, her appreciation for culinary technique took off when she moved to Lyon, France.
While living in France, Victoria studied French cooking from an expert Lyonnais chef. Victoria learned to love the local culture of preparing and enjoying fresh, seasonal foods. While in France, Victoria experienced the joys of shopping for local produce at the market and preparing fresh foods simply and beautifully in order to enhance the experience of the table. During her time in France, she says she “learned how to squeeze tomatoes at the local market” and “took everything in by osmosis.”
Currently, Victoria creates tasty treats in her tiny kitchen, in New York City, for all to enjoy and on weekends she explores Fairfield County where has a second home. Victoria has shared her recipes with others and now you can enjoy the Tiny New York Kitchen recipe collection, too! Victoria is a member of Culinary Historians of New York and a member of the Association for the Study of Food and Society.
“Work With What You Got!”