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- 5 c. pear puree
- 5 c. sugar
Инструкции
- My grandmother used to make pear honey, a form of pear jam, which I loved. She peeled and cored the ripe pears and put them through a food grinder to make a puree (nowadays you'd probably do this in a food processor). When she had five c. of pear puree, she added five c. of sugar and cooked over low heat till the jam was as thick as she wanted it to be (her instructions say, "at least one hour"). She would test for thickness by cooling a little in a saucer, since the jam gets thicker as it cools. She would then pour the jam into warm sterile glasses and seal with melted paraffin wax. Today most dieticians would probably recommend using canning jars and processing in a warm-water-bath canner for safety.
- There were no spices in her pear honey, just the wonderful taste of pears.
- I remember visiting her in the summer and having this wonderful jam on toast. She also made it with peaches. It's hard to say that was better. Great memories!
