The pears they are a typically winter fruit, which reaches its climax and sweetness in the cold periods. That's why it's time to buy a full bag and dedicate yourself to the transformation of these sweet fruits into one jam just as greedy. The recipe is really simple, requires few ingredients and only a little 'time in the kitchen. We will explain then also how to use it to fully enjoy its aroma!

How to prepare pear jam

Ingredients

1.2 kg of pears
500 g of sugar
50 ml of water
1 lemon

Method

Wash the pears well and peel them. Then divide them in half and remove the core. Cut into cubes. Put them in a non-stick pan with the juice squeezed by a lemon, its own grated peel and water. Cook over medium heat until the pear mixture is boiling. From then on count about 12 minutes.

Then turn off the heat and add a little at a time sugar, continuing to stir up because no lumps are formed. Put the pot on the fire quite lively until the jam it does not come back to boil. It will cook over medium heat for an hour or so.

Pour the pear jam into the gods jars, which you will have previously sterilized and dried, close them well and put them upside down waiting for them to cool.

To make the pear jam last for a few months, immerse the jars in a pot with cold water, after having wrapped them in a cloth. They must be covered completely. Then boil for 20 minutes. In this way the preserves can be consumed even after two or three months.

Pear jam alternative

If you love special flavors, you can add aromas to your pear jam: with 50 grams of grated gingerfor example, you will get a fresh and almost spicy compote. With of the cinnamon powderinstead, you will have a sweet and fragrant pear jam, suitable to be spread on bread for a cuddly breakfast. If you love crispness under your teeth, the walnuts they are the extra ingredient that's right for you. You can crumble or cut them thin and add them to the pear jam.

Pear jam? Bring it to the table with a cheese board

To solve an aperitif, a cheese platter It is ideal. If it is accompanied by jams and particular compotes it becomes even greener. The pear jam is sweet, but fresh, and for this reason it adapts perfectly to cheeses, whether they are hard or soft. From the simple parmigiano, who love children so much, al pecorino cheese, from the roquefort to the Brie, from the castelmagno a robiola d'Alba.