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Pear Jam

Historic Norwegian recipe for pear jam from 1900. Equal parts pears and sugar (1 kg + 1 kg) and 2 dl water. The pears are blanched, peeled and weighed, saturated with sugar syrup in two rounds over three days, and the juice is reduced before filling into jars.

Source: Henriette Schønberg Erken & Caroline Steen, Kogebog for skole og hjem, 1900-utg. s. 288 (falt i det fri)

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About the dish

Fra «Kogebog for skole og hjem» (1900) av Henriette Schønberg Erken og Caroline Steen. Et klart pæresyltetøy laget over tre dager der bærene gradvis mettes med sukkerlake i to omganger for å beholde form og bli gjennomsiktige.

How to make it

  1. 1

    Blanch and peel

    Dry the pears, give them a boil in boiling water and put them in cold water. Peel them and put them back in cold water. Let them drain on a clean cloth and weigh them.

  2. 2

    First sugar syrup

    For 1 kg pears use 1 kg sugar. Boil half the sugar with 2 dl water for 10 minutes. Skim, cool and pour the syrup over the pears. Let stand until the next day.

  3. 3

    Second sugar syrup

    Pour off the syrup, add the rest of the sugar and boil for 5 minutes. Cool and pour over the pears again.

  4. 4

    Reduce and fill

    The next day: boil the juice for 1/4 hour and give the pears a quick boil in it. Cool and put the jam into jars or wide-necked bottles.

  5. 5

    Seal

    Tie the jars shut the following day.

Changes from the original

Mengdene i den løpende teksten (1 kg sukker per kg pærer, 2 dl vann) er løftet ut som en ingrediensliste. Fremgangsmåten er delt i trinn.

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Frequently asked questions

Why does this take three days?
By letting the pears steep in sugar syrup in two rounds, they gradually become saturated with sugar, hold their shape and turn translucent instead of cooking to pieces.
How much sugar is needed?
The recipe uses equal parts pears and sugar – 1 kg sugar per 1 kg of finished peeled and weighed pears.

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