As we grow older we gather our own set of memories, and the sense and nostalgia of those can be invoked by any simple things, taste, smell, place or just talks. My mother-in law’s eldest sister spent a lot of her days in Madhya Pradesh during the early 80’s and 90’s. Those days when Chambal was famous for dacoits, thick dense forests. During this stay she got a taste of central India’s vegetation, fruits, cuisines and people. Soon amongst her favorite things list were chanderi saree, govind bhog rice and Pear / Babugosha. She simply loves pear, so much that since her relocation back to Purulia she hasn’t been able to enjoy her favorite fruit. So during one such journey to Purulia during Pujo we packed pears for her, her eyes simply gleamed and with stories of Tikamgarh and the experiences she relished those pears. Memories of all those stories were doing rounds while I was preparing pears for the jam.
Summer list of jam got one more addition, Pear and Orange Jam.
Preparation time- 10 min
Cooking Time- 50 min
Pear- 1 kg
Fresh Orange Juice – 1 ltr
Grated Ginger – 1 tbsp
Juice of 1 lemon
Sugar- 1 kg
In a heavy pan, cut, remove seeds and hard stem, chop the pears. Add sugar, cover for at least 6 hours. Add fresh orange juice, juice of lemon, grated ginger and put the pan on simmer.
Meanwhile sterilize the jam jars. Place them in boiling water for 10 minutes, drain, dry and keep aside. Place a plate in the freezer. Once the mixture starts boiling remove the froth, keep on stirring occasionally.
After 10 minutes blend the mixture with hand blender, after this stage if you wish to keep it as jelly you can remove it from flame and add 3 tsp of gelatin powder. If you wish for thick jam as I have here, allow it to simmer for 45-50 minutes. Do the freezer plate test, if it sets remove the jam from flame. Pour it in the jars, seal, turn them upside down. Refrigerate after opening. Enjoy