Apple and pear jam with lemon juice
Apple and pear jam is thick, dense, and stable. It's perfect for any baked goods and as a filling for more complex desserts. The secret isn't in adding pectin, but in harnessing the fruits' natural properties to their full potential.
- Proteins: 0.1 g
- Fats: 0.1 g
- Carbohydrates: 56.8 g
- Total time:
- Time in the kitchen:
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Complexity:
It's easy and straightforward to prepare, but it does require some experience. Not everyone can do it right the first time.
- Number of servings: 1
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Pear350 G
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Apples700 G
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Sugar750 G
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Lemon juice1 tbsp
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Water25 ml
Wash the pears and apples, cut them in half, and remove the cores and any blemishes. Place the resulting large slices in separate deep bowls.
Place the pears in a heavy-bottomed saucepan and add water. Simmer over low heat for 5 minutes. This will give the pears enough time to release their juices.
Now add the apples to the pears and simmer under the lid over low heat for about 30 minutes, stirring occasionally with a wooden spatula.
Blend the fruit with an immersion blender until smooth. Or mash with a potato masher.
Transfer the puree into a sieve and mash with a thick spatula, a large kitchen spoon, or a ladle to speed up the process.
Pour the apple-pear mixture into a saucepan, add sugar and mix well.
Cook over low heat for 15 minutes, stirring constantly to prevent the jam from sticking. Add the lemon juice, stir, and continue to simmer until thickened, about 10 minutes.
The apple and pear jam with lemon juice is ready. Pour it hot into sterilized jars and seal for the winter.
If left to cool at room temperature, within just 24 hours the jam will be scoopable into balls with a spoon. Dense and stable, it makes a wonderful dessert for breakfast or afternoon tea.
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