SAEDNEWS: Pear Jam is one of the most delicious and elegant traditional Iranian jams, commonly served for breakfast. While the ingredients for jam are simple, preparing it requires careful attention to ensure it turns out flavorful, vibrant, and long-lasting.
Whole pears: 8
Sugar: Approximately 1 kg
Citric acid: 1 tsp
Water: About ½ liter
Optional: ¼ tsp vanilla or desired amount of cardamom seeds
Peel the pears carefully, ensuring no knife marks remain. Immediately place the peeled pears into a bowl of cold water to prevent discoloration.
After soaking in cold water for an hour, cook the pears with ½ liter of water until they become slightly tender. Depending on the type and ripeness of the pears, you may need to adjust the water quantity. Once cooked, remove the pears from the water and set them aside. Add sugar to the remaining water and bring it to a boil.
Skim off any foam from the syrup as it boils. Add your chosen flavoring, such as vanilla or cardamom. Place the pears into the clear, thickened syrup and let them cook briefly before turning off the heat. Sprinkle citric acid over the jam and mix well. Cover the pot and let the jam sit at room temperature overnight. Store the jam in a jar in the refrigerator. The jam will develop a crystalline texture after about 10 days.
Pear Selection: Use firm, unblemished pears that aren’t overly ripe.
Clear Syrup: For a bright and clear syrup, if your sugar isn’t very white or clean, beat one egg white and add it to the boiling syrup.
Pre-cooking Pears: Boil the pears before adding them to the syrup to ensure they’re soft and tender.
Testing Syrup Consistency: Drizzle a little syrup onto a plate and run a spoon through it. If a line remains, the syrup is thick enough.
Preventing Spoilage: Insufficiently thick syrup can lead to mold. Ensure proper consistency to avoid this.
Adjusting Sugar: If the pears are very sweet, reduce the sugar slightly.
Cooling Down: Allow the jam to cool completely before transferring it into jars.
Preventing Crystallization: Add lemon juice to the jam about 10–15 minutes before the cooking time ends.
Preserving Color: Keep the pot uncovered while cooking to maintain the jam's bright color.
Use a copper or enamel pot for better results and vibrant color.
Cook the syrup over low heat until it thickens properly to prevent mold. If mold appears, sprinkle sugar over the jam and re-boil it to eliminate the mold.
Add lemon juice during cooking to minimize crystallization.
If the jam crystallizes, add a little boiling water and a tablespoon of fresh lemon juice, then simmer over low heat.
To check if the syrup is ready, place a small amount on a spoon and let it cool. If it’s thick and drips like honey, the consistency is perfect. If it’s thin and watery, cook it longer over low heat until it thickens.
To prevent the pears from turning black, soak the chopped pears in a mixture of water and vinegar for a few minutes, then rinse them. Let the pears dry in a strainer before proceeding to make the jam.
Enjoy this elegant and delicious pear jam for breakfast or as a treat with your favorite bread and tea!
