Jams first caught my eye in Provence, France, where I taught next door to a candy shop. In the windows, bowls of fruit glistened in the sunlight as they slowly candied. When I returned home, I wanted to teach my nephews, Justice and Judge, to make something that says, “I love you.” Remembering my grandmother’s Mustang grape jam, my time in France, and the old Bradford pear tree in our yard, I thought, “We’ll make a pear jam!” To my delight, the fruit turned a golden hue as it simmered, like sunlight wrapped in love.
Whatever you cook this holiday season, may it remind you of a happy place. May it help create beautiful memories. And may it bring you and your loved ones together with each batch.
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Ingredients
2 cups pears, finely chopped
¾ cup granulated sugar
1 tablespoon lemon juice (or to taste)
Directions
- Finely chop the pears, making sure to retain the juice, or any fruit you want. Whether you’re picking them off the tree in your backyard or buying from the grocery store, you can use any fruit—or combination of fruit—your heart desires. Just get the weights of the fruit and sugar to be roughly equal.
- In a heavy-bottomed saucepan, bring the fruit and lemon juice to a boil on medium-low heat. The fruit and lemon juice should provide enough moisture to prevent burning.
- Add the sugar slowly, stirring continuously.
- Let simmer until it develops a “jammy” consistency.
- Remove from the heat and let cool, and enjoy within the next few days, or spoon the hot jam into sterilized jars and seal tightly to preserve.