Poached Pear Jam Small Batch No Pectin
Poached Pear Jam is deliciously simple, uses no pectin, and this recipe makes a small batch of about 3 pints.
Tasty Poached Pear Jam Uses Merlot or Sauvignon
The full-bodied flavor of deep red wine and tasty texture of pears combine to make this an utterly delicious jam to use on just about anything. For the wine, a Merlot works great here but a Sauvignon is delicious as well.
Like Sugary Sand
Nicholas Cage, the angel who has never experienced physical sensations such as taste, asks human Meg Ryan to explain the taste of a deliciously ripe pear.
“Sweet, juicy, soft on your tongue, grainy like a sugary sand that dissolves in your mouth.” That’s one of my favorite lines from a movie. It’s from City of Angels. Not my favorite movie, just a favorite line. It’s such a perfect description. Never mind that the angel didn’t know what sugar tasted like any more than a pear, or what sand felt like, for that matter. But a perfectly ripe pear really is like sugary sand that dissolves in your mouth. So, for better or worse, every time since that I get a ripe pear, I think, “it’s like sugary sand.”
Use Ripe Pears
Any pear will work here, as long as it’s ripe. A ripe pear is going to have a little softness and give if gently pressed.
Quick and Easy Small Batch Jam
This recipe takes less than a half-hour from start to finish and makes three pints. The jars can be stored in the refrigerator for up to a few weeks without any sort of canning process. If you want to keep these longer, use pint jars or other containers that can be frozen for later.
Poached Pear Jam Small Batch No pectin
Poached pear jam is deliciously simple, makes a small batch of about 3 pints, and uses no pectin. Use your favorite merlot for added flavor!
Ingredients
- 3 cups chopped ripe pears
- 1 cup merlot or sauvignon wine or your favorite dark red wine
- 1 1/2 cups sugar
- 1/4 cup lemon juice
- 1/8 tsp black pepper
- pinch nutmeg
- pinch cinnamon
Instructions
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Combine all ingredients in a large, heavy-bottom pot. Bring to a boil. Then reduce to a simmer.
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Simmer over medium-high heat for approximately 15 to 18 minutes, until thickened to your personal preference.
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Pour into three pint-sized jars and store in the refrigerator for up to a few weeks.
Recipe Notes
F
XOXO Lisa
Want more jams? Try these!
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