We’re moving up the ranks of interesting to the second of my four Christmas jams today (if you didn’t catch my strawberry jam run down you can find it here). What is this mystery slightly-more-interesting jam? Pear and Vanilla of course!
Pear and vanilla is J’s favourite fruit and spice combo as you all know, and it resonates very much with the holiday season for us, since it was the flavour of the cake I made for our first Christmas together. This jam riffs pretty directly off of that recipe and thus as far as interesting goes this is not a super unfamiliar combo, but it’s still a step away from the traditional standard berry combinations you find in jams at the supermarket.
I think it’s pretty important to develop and keep food traditions. When you think about it, so many of our food associations and memories come from repetition: tea when times get tough, chocolate pudding at a gathering, creamy rice on a cold winter’s night, flummery (a.k.a. in my family ‘amamfa’) on a hot summer’s day. I sometimes feel guilty just repeating the same recipes and combinations over and over, like I should be exploring and discovering and broadening and all those other things, but then I remember just how much I like those recipes and combinations. And each time they’re repeated they just get more and more meaning and feeling.
In the US they’d call this a jelly rather than a jam, since it’s made using only the juice of the fruit rather than the whole thing. I’ve based this off of a recipe for apple jelly from here, with a few alterations.
So anyway, first thing’s first, assemble your ingredients:
5 cups of water
2.5 cups of sugar
1 lemon’s worth of juice
1 vanilla bean
Some pectin (I used some Jamsetta, about 1 tbsp or a little less)
As for your method:
Boil them up with the water for about 45 minutes at least, until they’re quite soft.
Then you need to strain all the juice out of them. I improvised a set up using a bowl, a sieve, a colander, a clean tea towel, a plate, and a bottle of water. Give it at least 3 hours.
I ended up with about 3 cups of juice. Whack that back in your pot with the lemon and vanilla bean (split down the middle) and bring it up to the boil.
Pop a little plate in the freezer about now.
Mix the sugar with your pectin then stir it in nice and quickly, making sure you haven’t got any lumps of pectin.
Cook that until you can put a little bit of it on your frozen plate and it sets to form a loose jam consistency.
Now put that jam in your jars and you’ll want to waterbath process them so you can store them out of the fridge.
Yay for new nostalgia!