5 Wonderful jam recipes that will take you on a journey

Packham’s Triumph Pear Jam - Yellow Cherry Plum Jam - Red Cherry Plum Jam - Abate Fetel Pear Jam - American Persimmon (Diospyros Virginiana) Jam

Abate Fetel Pear Jam - Photo By Thanasis Bounas
Abate Fetel Pear Jam - Photo By Thanasis Bounas

Packham’s Triumph Pear Jam

Ingredients
● 1 kg pears (peeled)
● 600 g sugar
● 1 cinnamon stick
● juice of 1/2 lemon
● 60 g water

Directions
Remove the skin and the seeds from the pears and slice into bite-sized pieces.
Put in a pot with water, boil for 10 minutes until soft and puree lightly in the blender.
Next, add the sugar, the cinnamon stick and the lemon juice and boil on medium heat until the jam sets, about 30-35 minutes.
Stir constantly so it does not scorch.
Once the jam has reduced, turn off the heat and allow it to cool.
Store in glass sterilized jars.

Yellow Cherry Plum Jam

Ingredients
● 1 kg ripe yellow cherry plums
● 750 g sugar
● juice of 1 lemon

Directions
Wash the cherry plums well, slice in half and remove the seeds.
Put the sliced cherry plums and the sugar in a pot with the seeds we removed, tied in a piece of cheesecloth.
Put the pot on high heat for 10 minutes and bring to a boil, remove any foam from the surface with a spoon, and then lower the heat to medium.
Simmer until the jam has reduced, about 30-35 minutes.
Stir frequently so it does not scorch.
Once the jam has thickened, turn off the heat and allow the jam to rest for a bit and then store in sterilized jars.

Red Cherry Plum Jam

Ingredients
● 1 kg red cherry plums
● 750 g sugar
● juice of 1 lemon

Directions
Wash the cherry plums well, slice in half and remove the seeds.
Tie the seeds we removed in a piece of cheesecloth.
Put the sliced cherry plums and the sugar in a pot with the seeds we tied in the cheesecloth.
Put the pot on high heat for 5 minutes, then lower the heat to medium and simmer until the jam has reduced, about 35-40 minutes.
Stir frequently so it does not scorch.
Just before turning off the heat, add the lemon juice and stir.
Allow it to rest and then store in glass sterilized jars.

Abate Fetel Pear Jam

Ingredients
● 1 kg pears (peeled)
● 500 g sugar
● 200 g water
● juice of 1/2 lemon

Directions
Peel the pears and remove the seeds.
Slice into bite-sized pieces and put them in a pot with the lemon juice and the water.
Put the pot to simmer on low heat until soft and then puree with an immersion blender, slightly or more, depending on our preferred consistency.
Next, add the sugar, stir and increase the heat to medium.
Boil all together until the jam has thickened, about 25-30 minutes.
Once we have turned off the heat, allow the jam to rest and then store in clean glass jars.

American Persimmon (Diospyros Virginiana) Jam

Ingredients
● 1 kg persimmons (peeled)
● 900 g sugar
● 50 g water
● juice of 1 lemon

Directions
Peel the persimmons and cut in small pieces.
In a large pot, put the persimmons, the water and sugar and boil for about 10 minutes.
Cover the pot and leave overnight.
In the morning, put the pot on medium heat and simmer for 30-35 minutes until the jam has reduced.
If we want our jam to be smooth, puree it in a blender.
Allow the jam to cool and if it is still runny, boil until the jam sets completely.
Once the jam is ready store in glass sterilized jars.

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