Jam is an integral part of many breakfast and lunch routines in Norway. I enjoy jam as much as the next person and find a deep sense of accomplishment in making my own from time to time. Most jam recipes call for lengthy canning routines and commercially-produced pectin. But I’ve developed an easier and simpler recipe for making jam.
My method combines apples, herbs, or other flavor-enhancing goodies, with the fruit of my choice, and 20-30 minutes of patience.
For this recipe, I’ve combined pears, apples and vanilla with a touch of honey for even more flavor…
- 3 pears, peeled, cored and cubed (use your favorite variety)
- 3 apples, peeled, cored and cubed (use your favorite variety)
- 200g (1 cup) granulated sugar
- One vanilla pod, split in half lengthwise
- 1 teaspoon honey
- zest of one lemon
- juice of one lemon
- Place a small plate in the freezer before you begin making the jam. You will use this at a later stage to test for doneness and to check if the jam has set to your liking.
- Place half of the pears into a medium sized pot and mash with a potato masher.
- Add the remaining pears to the pot, along with the rest of the ingredients.
- On medium high heat, bring the mixture to a boil, stirring constantly so that the pears do not stick to the bottom.
- Once the pears have started to boil, turn the hob down to a simmer and allow to cook for 15 minutes, stirring periodically so that the mixture doesn’t stick to the bottom.
- After 15 minutes, the jam should be thick enough to test. Using the plate in the freezer, place a small amount of the jam on the plate. Run your finger through the jam, and if it jells, remove the pan from the heat. If the jam is not thick enough, place the plate back into the freezer, and continue to cook the jam for 3-5 minutes longer.
- Test again. If the jam still has not thickened to your liking, continue to boil until it has reached your desired thickness, testing every 3-5 minutes.
- Once the jam has thickened up to your liking, spoon into clean glass jars and allow to cool completely until room temperature.
- Once cooled, top the jars with the lids and place in the refrigerator for at least two hours before serving.