pear jam

Easy as Pie: Stovetop Pear Preserve

I was completely overwhelmed. By pears.

My wonderful fruit and veggie delivery service, Organics to You, has been sending me pears for weeks now. Anjous, Bartletts, Boscs — you name it. Red, green, yellow, and brown. Tangy, tart, mushy and mealy. Today I decided to face my problems head on and deal with all those pears lurking in the back of my fridge. And what better way to handle lurking fruits than to make them into a preserve?

A preserve is a fruit preparation that is sustained by sugar — i.e., a jam or a jelly. I’m not a fan of jellies, so I decreed that these pears would be made into a homemade jam. And so it was done.

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Looks delicious, huh? Read on to see just how easy this was to make.

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Lots of recipes online called for using just one type of pear. But I like variety, and what’s life without a little whimsy? I also traded a third of the white granulated sugar for coconut sugar.

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Thinking you should peel those pears? Step away from the peeler! By saving the skin, your heart will enjoy the benefits of the 6 grams of fiber that the each pear (mostly the skin) provides. This fiber can bind to fats in your digestive tract and lower cholesterol levels. This fiber may bind to cancer-causing agents and decrease the risk of colon cancer.

Pears are also very high on the ORAC scale — that’s the “Oxygen Radical Absorbance Capacity” scale, which is a ranking of how many antioxidants a food boasts, as researched by the National Institutes of Health (NIH). Check it out here. Although there is scientific debate about the validity of testing antioxidants in a test tube versus how they actually work in the body, we do know that fruits and vegetables tend to have high amounts of antioxidants, and pears are no exception. Pears are also relatively low on the glycemic load, so they won’t spike insulin levels too high, especially if paired with a protein or fat.

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Of course, this recipe does call for added sugar, but a tablespoon or so of jam on morning toast — maybe with some peanut butter — sounds like a good deal to me.

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Note: Although I plan on it, I haven’t yet learned how to can foods. That’s why I’m storing these preserves in the refrigerator. If you are planning on storing homemade canned goods in a pantry, please use proper canning technique! Unsafe canning practices can lead to life-threatening illnesses.

 

 

 

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