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And when the fruits turn into almost marmalade pieces during cooking, this jam becomes a real work of art that you want to spread on fresh toast or add to a cup of tea.
Ingredients
- 1 kg of ripe pears (variety of your choice, but soft varieties are best)
- 2 oranges (with peel)
- 1 kg of sugar
- 1 tablespoon of lemon juice
- 100 ml water
- 1 bag of vanilla sugar (10 g) for a light aroma
Preparation
Choose ripe pears that are easy to cut but not overripe. Wash the fruit thoroughly, remove the skin and core and cut into cubes of about 1,5 cm - these pieces will turn into an almost marmalade structure when cooked.
Next, cut the peel from the oranges, trying to leave as little of the white part as possible to avoid bitterness. Chop the peel into small strips or grate it. Remove the peel and white veins from the oranges themselves, and then cut them into small pieces, removing the pits.
Mix the pears, oranges, sugar and lemon juice in a saucepan of convenient size. Let the fruit stand for 2-3 hours so that they release the liquid and the sugar begins to dissolve. After that, pour water and put on a slow fire. Bring to a boil, stirring constantly. When the jam boils, cook it for 10-15 minutes, removing the foam. Then turn off the heat and let cool for 5-6 hours.
After cooling, bring it to a boil again. Cook for another 10-15 minutes, until the pieces of pears and oranges start to become translucent and the syrup thickens. This is the moment when the pears begin to acquire a marmalade texture. Add vanilla sugar and boil again for a few minutes.
Check the thickness of the jam - drop a little on a cold plate: if the drop does not spread, the jam is ready. Pour it into sterilized jars, cover with lids and let cool at room temperature.
