It hit 100 degrees yesterday and is forecast to do it again today. Yesterday we went out to a couple of farms on Sauvie Island, hoping to go to the herb nursery (which was closed). We picked up corn, pears, nectarines, onions, pickling cucumbers, apples and a couple of snacks. The plan was to can the corn today and make applesauce. The portable burner I was trying out to can outside did not get hot enough so the corn will have to wait. I did, however, make a batch of Ginger Gold Applesauce, started a honey ferment on some blueberries, started a honey and whey ferment on some blueberries, huckleberries and blackberries, made a half gallon of watermelon-lemonade and started a batch of Pear Jam and Sage and Honey.
Pear Jam with Sage and Honey
- 4 Bartlett pears
- Juice of 1 lemon
- 1 ½ c granulated sugar
- 3-4 sprigs of sage
- 1 T honey
- ½ t apple cider vinegar
Peel, core and finely chop the pears. Quickly toss them in the lemon juice in a bowl. Add the sugar and cover the surface with plastic wrap. Set them aside to macerate overnight.
The next day, bring the pear mixture to a boil over medium heat and cook to jam temperature or until a drop tested on a frozen plate wrinkles and is slightly sticky.
Remove the jam from the heat and add the honey, vinegar and sage sprigs. Allow the sage to steep in the pear jam for about 5 minutes before removing. Bring the mixture back to the boil and pour into prepared jars.
Process in a water bath or steam canner for 20 minutes.