Monday, 30 August 2010

Nashi jam - recipe

Sorry, I didn't get round to blogging at the weekend, Saturday I was up and out early and spent the day fabric shopping in Nippori, it was 35degs and lugging all the lovely fabrics back nearly killed me, I got home and crashed. Then yesterday we did the usual grocery shopping mission and then Daddy-ebi took Ebi-kun to the pool so I spent some time with my new best friend (the sewing machine!).

This morning we finally got round to making nashi (Asian pear) jam, there are lots of nashi orchards around here so they are quite cheap, especially the ones that don't look perfect enough for the supermarket.

What you need: (makes 2-3 jars)
1kg peeled and chopped nashi
2 lemons zested and juiced
500g sugar
200ml water
sterilized jars
small child to do all the hard work

Give the lemons to the small child to wash and zest, I juiced them because I don't own a juicer so I use the old fork wiggling method. He looks like he is concentrating so hard in the pictures but let me tell you he witters like an old woman!
When the small child has finished with the lemons, peel and core the nashi then give the small child the rest to chop into small pieces. I just realised that this picture looks like he is about to cut his fingers off but he had in fact just finished the cut and was moving the nashi out of the way.
Put the nashi, lemon and water in a heavy based pan and simmer until the fruit is soft (you may dismiss small child now or get them to do the washing up) then add the sugar and boil hard for 10 -15 minutes. I used 300ml of water and I think it was too much so I suggest less. Let it stand for 10 minutes then spoon into sterilised jars. Eat on freshly made bread - guess what we are having tomorrow morning?
There are more nashi recipes here!

6 comments:

  1. This is perfect, thanks! Our back neighbor has a few asian pear trees- he just lets the fruit fall and rot every year, but last year he let us pick what we could reach! I couldn't find ANY recipes to use the pears, this looks yummy!

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  2. Great blog Jo, thank you for sharing life on the other side of the planet.

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  3. No pectin needed? Any way you can tell me what the conversion of measurements is in cups, teaspoons, etc? I too have Asian pears to use. Thank you, Bonnie

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    1. no, I didn't use pectin but it is runnier than regular jam, maybe next time I make it I will try with pectin.
      You can use this for conversions
      http://www.dianasdesserts.com/index.cfm/fuseaction/tools.measures/Measures.cfm

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  4. We have 2 asian pear trees in our garden and now I am retired just made this jam for the first time. My husband and I are diabetics so used half the amount of sugar and added low sugar pectin. Brilliant result. Will be making loads more as our trees are laden with fruit. Only complaint -- don't have small child so have to do it all myself!!

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    Replies
    1. I didn't manage to make any this year, the pears were late coming into season and we were in the UK whilst the cheap season fruit was on sale :(
      Nevermind, kaki season is just around the corner, i do like some kaki jam :)

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jo

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