What should have been a tragic gardening moment, turned into culinary inspiration when the goats escaped from their pen and attacked the pear tree. Knocking a fruit-heavy branch down, the goats forced us to consider what to do with so many almost-ripe pears. Undaunted, JoAnn said “Let’s make jam”. It was settled.
The next day I showed up to jam. After several hours of peeling and dicing we had 10 pounds of tiny pear cubes mascerating in 5 cups of sugar, 1 cup of honey, and several lemons worth of juice. Holy hell did those pears taste good. The other 7ish pounds of pears were peeled and sliced for pickling. A vinegar concoction of JoAnn’s invention, some more honey, bay leaves and lemon rind filled the already too hot kitchen with a sweet vinegar steam (not the best feeling ever, but a kickass fragrance).
Following the recipe and direction of www.savingtheseason.com, JoAnn’s favorite canning and preserving resource, the pears for jamming were stewed for hours and hours. However, we made sure to maintain careful supervision so as not to ruin the beautiful black Le Creuset pot the pears were simmering in. The result = super duper awesome pear jam. Good on toast, even better heated up and served on vanilla ice cream, and possibly best of all – directly from the jar with nothing but a spoon.