Over 10 years ago my parents have taken over an abandoned homestead where my grandmother was born. With exception of a small plateau where used to be three little fields and now serves as goat pasture, the whole homestead is located on the hillside. No matter where you want to go, there will be a steep road leading you there. On the hillside above the old house is an old orchard with heritage apple, pear and cherry fruit trees that were grafted to seedlings and therefore have a very tall growth.

elderberry pear jam recipe — Amazing jam made from forgotten fruits – elderberries and heritage pears

Now being the season of pears we had especially abundant harvest with the two of our heritage varieties at my parents’ homestead. I decided to introduce a novelty to my pantry: elderberry and pear jam. I was able to find both ingredients at the homestead. Anyone who has ever come across heritage pears knows, that this little gems are packed with amazing taste and smell. Although I love eating pear varieties nothing can quite compare with heritage varieties, especially when it comes to the smell. My grandpa used to make pear schnapps so we use to pick all the pears from the hillside orchard. But since my grandpa decided to stop the schnapps making, the pear harvesting has stopped as well. Despite the fact that there is no more human pear harvesting, there are no rotten pears to be found under the trees. I guess they get eaten by goats or deer.

lagotto romagnolo dog pear harvest — My little helper during pear harvest.

While strolling through the orchard one day I decided to stop the animal-feeding tradition and harvest a couple of pears. When I also noticed an elderberry bush I knew that I found a winning combination – sweet and aromatic taste of pears intertwined with sour taste and deep color of elderberries. And this is the way the following elderberry and pear jam came to be.

Elderberry and Pear Jam

Ingredients:

1kg (2.2lbs) of pears (I used a heritage variety but and kind of pears will do)
0,5kg (1.1lbs) of elderberries (with stems removed)
Juice of one lemon
200g ()0.4lbs sugar
2 tbsps of grounded cinnamon
gelling agent (agar-agar or chia seeds)

Instructions

Cut the pears into quarters and remove the core. If you decide to use heritage pear varieties that are smaller in size I suggest to cut the meat around the core instead of halving them.

Remove the elderberries from the stems and add them to the pot with pears. Add 200g of sugar, two table spoons of cinnamon and juice of one lemon. Stir well, cover and let it sit for 12 hours.

After 12 hours add pectin put the pot on the stove and start to slowly heat up the mixture. When the mixture starts to boil blend it with an immersion blender.

Cook the blended mixture for another five minutes. Pour it in clean, dry and sterilized jars. Turn the jars upside down and cover them with a blanket to let them cool down slowly.

Store the elderberry and pear jam in dark, dry space together with other canned goods.

Elderberry and pear jam can be used for baking sweets, as a spread on a piece of bread, mixed in a yoghurt or simply eaten with a spoon.

Warning: Elderberry and pear jam prepared according to the method above has a lot of elderberry seeds in it. If you don’t like that I suggest juicing or pureeing the elderberries before adding them to the pears.