That's wonderful! Using fresh cherries and pears to make jam is a delightful way to capture the flavors of the harvest season. Here’s a traditional recipe for Peasant Woman's White Cherry Jam, incorporating pears for added sweetness and texture.
Peasant Woman's White Cherry and Pear Jam
Ingredients:
4 cups of white cherries, pitted and chopped
2 cups of pears, peeled, cored, and chopped
4 cups of granulated sugar
1/4 cup of fresh lemon juice
1/2 cup of water
1 teaspoon of vanilla extract (optional)
Equipment:
Large pot
Wooden spoon
Canning jars with lids
Canning funnel (optional)
Jar lifter (optional)
Ladle
Instructions:
Prepare the Fruit:
Wash, pit, and chop the white cherries.
Peel, core, and chop the pears.
Place the cherries and pears in a large pot.
Cooking the Jam:
Add the water to the pot with the fruit.
Cook the mixture over medium heat until the fruit begins to soften, about 10 minutes.
Add the sugar and lemon juice to the pot. Stir until the sugar is completely dissolved.
Increase the heat to high and bring the mixture to a rolling boil. Stir frequently to prevent sticking.
Once boiling, reduce the heat to medium and continue to cook until the mixture thickens. This can take about 20-30 minutes. To test for doneness, place a small spoonful of jam on a chilled plate. If it wrinkles when you push it with your finger, it’s ready.
Optional Step:
For a smoother texture, use an immersion blender to puree the jam to your desired consistency. Be careful, as the mixture will be hot.
Adding Flavor:
If desired, stir in the vanilla extract during the last few minutes of cooking.
Canning the Jam:
While the jam is cooking, sterilize your canning jars and lids by boiling them in water for at least 10 minutes.
Use a ladle to fill the hot jars with the hot jam, leaving about 1/4 inch of headspace at the top.
Wipe the rims of the jars clean with a damp cloth, then place the lids on top and screw on the bands until fingertip-tight.
Processing the Jars:
Place the filled jars in a boiling water bath, ensuring they are covered by at least 1 inch of water.
Process the jars for 10 minutes.
Carefully remove the jars from the water bath and let them cool on a towel or rack. You should hear the lids pop as they seal.
Storing the Jam:
Once the jars are cool, check the seals by pressing down on the center of each lid. If the lid does not move, it is sealed. If it pops back, the jar did not seal properly and should be refrigerated and used first.
Store the sealed jars in a cool, dark place. The jam should last for up to a year.
Enjoy your homemade white cherry and pear jam on toast, biscuits, or as a filling for pastries!
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