in Recipes

Nashi pear jam

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Ingredients for 1 servings:

  • 1 kg Nashi pear(s)
  • 500 g gelling sugar 2:1
  • 1 piece(s) ginger, approx. 3 – 5 g
  • 1 lemon(s)
  • 1 pack of citric acid

Instructions

Working time approx. 20 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 1 hour

Wash the Nashi pears, core them, and coarsely grate them along with the ginger. Add lemon juice to prevent the pears from turning brown. Add the gelling sugar to the grated pears and let them draw juice for about 30 minutes. Then let them cook until the grated pears are soft – this took me about 10 minutes. Test for setting and add a sachet of citric acid if needed. While still hot, transfer the pears to twist-off jars, seal tightly, and turn them upside down for about 15 minutes. I used mini Nashi pears from our garden, so I didn’t peel them. The Nashi pears from the supermarket are much larger; you can probably peel them too.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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