Pear and Orange Jam


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

Ingredients

Pear- 1 kg
Fresh Orange Juice – 1 ltr
Grated Ginger – 1 tbsp
Juice of 1 lemon
Sugar- 1 kg

Method

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

Published by Richa Bhargava Mitra

A food enthusiast who finds cooking a stress buster. A core Rajasthani married to a Bengali, my kitchen is always happily churning out dishes covering both the states as well as many other experiments including all things sweet :) Baking has never been a part of my growing years and messing around in the kitchen schedule. Primarily because baking without egg never seemed like an option...why ? Well this goes wayyy back. I am a Bhargava who are strictly vegetarians by choice and religion. Hence no onion, garlic , eggs etc can even enter the house..forget the kitchen. But growing years of every generation had their share of baked goodies which always had eggs. My Grandfather ( Mother's father) used to assist in a bakery during his college days in Rawalpindi..this was before India's independence and hence all the bakeries etc were British. My grampa still swears by the taste of all the amazing patisseries and almond milk etc. My mother had her share during her Convent school days and so did I. For my father there was a twist, by the time he grew up his mother had allowed onion and eggs in kitchen ....yippeee. But then eventually every one grows up and the religion factor comes into the picture. Hence till date at my Mother's place no onion in the kitchen. But i married a bengali who was nowhere near to be a vegetarian. So after many... failed, not so successful, will do, oohh good, disaster, can you keep the taste consistent, too much salt and loads of patience i have finally managed to start cooking the way dishes are supposed to be. Hence my blog focuses on baked goodies, vegetarian Bhargava food and Bengali food that i have learned from my husband and In laws. Not to miss the name SweetJaw as i cannot stay away from sweet ..not in any form but i guess cakes, cookies, tarts, pastries, Indian sweets in fact any things that is either baked, deep fried, and has chocolate , icing sugar is bound be the best. So my blog's name is shamelessly SweetJaw

13 thoughts on “Pear and Orange Jam

  1. Dearest Richa, you will hate me but as a vegetarian, I prefer to interrupt very little with fresh fruits and vegetables, as I grow wonderful pears and apples, plums and cherries. The taste of a ripe pear (They get ripe not on the tree but on the table!) is so wonderful that the thought of cooking them in kilograms of sugar, almost makes me ill.

    Now I said it, you will not want to know me, an apology.

    Joanna.

    Liked by 3 people

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