Rosemary and Pear Jam Recipe
Prep Time:
12 hours, 5 minutes
Cook Time:
20 minutes
Servings:
4 8-ounce jars
Ingredients
  • 3 pounds ripe pears (such as Bartlett, Bosc, or Comice)
  • 3 ¾ cups granulated sugar
  • 2 tablespoons lemon juice
  • 2 large rosemary sprigs
Directions
  1. Put 2 saucers in the freezer. (These will be used later to test the jam for doneness).
  2. Peel the pears, remove the cores, and cut the fruit into small pieces.
  3. Place the pear chunks into a mixing bowl with the sugar and lemon juice. Stir until well combined. Cover and leave to macerate for 12 hours in the fridge.
  4. When you are ready to make the jam, finely chop enough rosemary leaves to yield 2 tablespoons.
  5. Transfer the pear mixture, including the juices, into a large, heavy-bottomed pan. Add the rosemary leaves.
  6. Heat the pan uncovered over medium heat, stirring from time to time, until the sugar dissolves completely.
  7. Once the sugar has dissolved, increase the heat to high. Cook the jam over a bubbling boil, stirring occasionally and skimming off any scum that forms on the surface, for about 15 minutes. At this point, it should have reached its setting point of 221 F. Use a digital thermometer to test the temperature, stirring the jam to avoid any cold or hot spots. Once set, remove the pan from the heat.
  8. To double-check that the jam has set, remove a chilled saucer from the freezer and place a little bit of jam on top. Allow the jam to cool on the plate for 30 seconds, then push it with your finger or a spoon. If it wrinkles on the surface, it is ready. If it doesn't wrinkle, put the pan back on the stove, heat the jam for another 5 minutes, and test it again.
  9. When ready, pour the jam into warm, sterilized airtight jars, seal, and label.