Pear and Almond Jam - Recipe assistance request!

[TicTac]

Many years ago, I believe in France, I had the most amazing Pear and Almond Jam.

 

A neighbour has an abundance of a few varieties of pears, and I want to try to recreate it.

 

Initial on-line searches do not yield anything of great substance (or merit) so I thought to ask the wise folk of EG.

 

Any assistance/guidance is appreciated.

[ElainaA]

I don't have an exact equivalent but 2 recipes come to mind. I have not tried either yet but both sources are very reliable. Ferber much better than reliable.

 

Christine Ferber in Mes Confitures has a recipe for pear jam with walnuts and pine nuts. I don't see why you could not substitute almonds (slivered or sliced). She uses green apple jelly in place of commercial pectin but if you don;t have that you could substitute commercial pectin. Her recipes usually make about 6-7 jelly jars.

2 3/4 lbs ripe William or bartlett pears

3 3/4 cups sugar

juice of 1 small lemon

7 oz nuts ( in this recipe divided between walnuts and pine nuts)

7 oz green apple jelly

2 vanilla beans (optional)

 

Peel pears, stem, halve and core. Cut into small dice. Combine pears,l sugar, lemon juice and vanilla beans, split in half. Cover and nacerate for 1 hour. Turn into a preserving pan and bring to a simmer. Pour into a bowl and refrigerate overnight.

Next day, bring mixture to a boil, skim and add apple jelly (or pectin), Cook on high heat for 5 minutes. Check for set. Remove vanilla beans and add nuts. Return to a boil. Put into hot jars and process 10 minutes. (Ferber doesn't process her jams but I just think that is wrong.)

 

The other recipe is from the Ball Blue Book. It is for Pears and Almonds - not a jam but pieces of fruit in syrup. I don't think it would be hard to this into a jam.

 

7 lbs pears

2 ups sugar

4 cups water

1/2 cup blanched almonds

1/2 cup almond liquor

 

Wash, peel, core and slice pears. Have pint jars ready and hot.

Cook pears in small amount of water until hot throughout. Keep hot.

Combine sugar and 4 cups water and bring to a boil, stirring until sugar dissolves. Reduce heat to a simmer and simmer 5 minutes. Remove from heat and stir in almond liquor. 

Pack pears into jars, leaving 1/2 inch headspace. Add 1T. almonds. Ladle hot syrup over pears, leaving 1/2" headspace, nClean rim, adjust lid and ring. Process 20 minutes.

[TicTac]

Thank you ElainaA -

 

I am going to try the former recipe and attempt it with some Marzipan (lessening the sugar a bit) in lieu of slivered nuts, as I really want the almond flavour to shine.