Pear jam

Pear jam

Marmellata di pere

By
From
The Amalfi Coast
Makes
5 × 340 g jars
Photographer
Helen Cathcart

This pretty pink jam is very popular in Amalfi. It is spread on pecorino cheese and served either for breakfast or as an appetizer with bread. It is made from pere pennate. The fruit doesn’t mature on the trees and is picked before it is ripe and stored on sloping roofs facing the sun until the day it is eaten as a fruit or made into this delicious jam. If the pears are very hard you will have to boil them for longer.

Ingredients

Quantity Ingredient
1.5kg pears
1 litre water
2 lemons, juiced
1kg caster sugar

Method

  1. Peel and dice the pears into 2 cm cubes. As you cut them, put them into a large heavy-based preserving pan, along with the water and lemon juice. Boil for 15–30 minutes, or until just tender. Add the sugar and boil vigorously for a further 30–60 minutes, or until the liquid has the consistency of syrup when dropped onto a freezing cold plate (see Marmellata di limone for setting points). Allow the jam to cool for 10 minutes and then use a hand-held blender or liquidizer to partially purée the jam to your liking. I like a bit of texture in my jam, so I don’t blend it too much. Boil the jam again for just a few minutes. Sterilize the jars and bottle as with the Marmellata di limone.
Tags:
The AmalfiCoast
Giancarlo
Katie
Caldesi
Amalfi
Italy
Italian
Mediterranean
European
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