Monday, September 9, 2013

Cinnamon Pear Jam

Growing up, my MaMaw had a pear tree right in her front yard.  I lived right down the street from her and would walk up to visit her pretty much on a daily basis.  When the pear tree starting blooming I would go pluck a pear or two from the tree each time I passed it.  There's nothing much better than sinking your teeth into a ripe, juicy pear straight from the tree!  The epitome of fresh!  While I enjoyed pears in their original state, I also enjoyed picking several pears from that tree and taking them into my MaMaw's kitchen and making various items.  Once of our favorites was pear sauce.  Simple, incredibly easy to make and full of flavor.  Fresh juicy pears boiled down then seasoned with a bit of sugar and a dash of cinnamon.  Oh. So. Good.  My MaMaw is gone now but that memory lives on.  Every time I go home, I pass that tree and those memories re-emerge.

Any time I pass the pears in the grocery store I think of my MaMaw and her pear trees and how much we enjoyed those fresh pears.  Well, pears are back in season and this year I decided to look up some pear recipes and make some that I know my MaMaw would definitely approve of.  One of the first recipes I came across was cinnamon pear jam.  Yum, right?  It screams comfort, cozy, and Fall.  And definitely would be MaMaw approved. 
This jam is incredibly easy to make and requires very few ingredients and no special utensils.  Simply combine the pears with some sugar and place on the stove and let it simmer until the fruit begins to break down.  Once it's softened then you mash it up, add some cinnamon and lemon juice and allow it to simmer until thickened.  While it does take a little time to make this jam, it's definitely worth it.  Plus with all that simmering and cinnamon you're house well smell amazing.  The warm flavors of fall will spread themselves throughout your kitchen, living room and the rest of your home.  I don't know about you, but there's nothing better than the smell of fall.  With this jam, you not only get the smell of fall but the flavors of fall too. 
I love jams and jellies on toast and homemade bread, you just can't beat it.  It's like a simple dessert that will satisfy that sweet tooth.  The only thing that tops that is homemade jam that is still warm and then smeared over a piece of homemade buttered bread.  Oh. My. Goodness.  Simple yet amazing.  Place a jar of this jam on your breakfast table in the morning, spread on a piece of bread for a simple dessert or use it on your sandwich to give that pb&j a little twist.  This would also make a perfect gift; place a jar (or two) in a basket, add some fresh bread, a bag of coffee and maybe some fresh honey and there's a gift anyone would be happy with.

Pears are in season, so be sure to swing by the produce section the next time you go to the store or Farmer's Market and scoop some up.  Savor the taste and flavors of the fruits and veggies that are in season.  Here's to fall!    

Cinnamon Pear Jam


8 Cups cored and chopped Bartlett (or any smooth skin) pears, about 6-7 pears
3 1/4 Cups sugar
3/4 Tbsp ground cinnamon
Juice of 1 lemon


Place pears and sugar in a large, heavy-bottomed saucepan and stir to combine.  Place pan over medium heat until tender, and easily mashed with the back of a wooden spoon.  Once the pears are softened use either a potato masher or immersion blender to break the fruit down to a mostly smooth consistency. 

Add cinnamon and lemon juice and stir to incorporate.  Return the pan to heat and continue cooking until the jam has thickened, stirring occasionally.

While the jam is cooking, place the canning lids in a small saucepan and place over medium-low heat.  This will ensure a secure seal.  Once the jam has thickened, fill jars almost to the top, wipe the rims and top with the lids and rims.

Place the filled and sealed jars in a large pot of water, ensuring all of the jars are submerged in water.  Place the pot over high heat and bring to a boil.  Once the water begins to boil, set the timer for 10 minutes.  When finished boiling, carefully remove jars from the pot and transfer to a towel-lined area on your countertop and allow to cool, undisturbed for at least 2 hours.  During this time the lids should form a secure seal.  Check all the lids to ensure the jars have sealed, if not then return to water and boil again.

Recipe source: barely adapted from My Own Labels, originally from Food in Jars 

1 comment:

Liz @ Books n' Cooks said...

I'm intrigued... this is definitely going on my fall to-make list!

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