Pear Jam
Banana Pancake is a sweet, fluffy breakfast or snack item that has become quite popular in Nepal, especially in tourist areas and urban cafés. While not a traditional Nepali dish, it has been widely embraced in places like Kathmandu, Pokhara, and Lumbini, where it’s often featured on “traveler’s menus” or in mountain teahouses along trekking routes.
30min
Easy
Not spicy
Ingredients
For how many kilos of fruits?
Ingredient 1
Ingredient 2
Ingredient 3
Ingredient 4
Ingredient 5
Ingredient 6
Preparation
Sterilize glass jars and their lids by boiling them in water for 10 minutes. Remove them from the water and let them air dry.
Peel the pears.
Cut them into quarters. Remove the firm part containing the seeds.
Cut them into small pieces.
In a large saucepan, add the pears, the sugar, the lime juice the lime zest and the vanilla liquid (optional). Mix well.
Taste the pears. If they are not too sweet, you can add sugar.
Leave to marinate for 3 hours.
Add the water and let it boil over low heat, stirring well until the sugar dissolves.
Cover and simmer for 25 minutes, stirring regularly. Be careful not to let the jam burn. Add a little water if necessary. Cooking time may vary depending on the amount of fruit added and its firmness.
Remove any foam that forms on the surface at the end of cooking or regularly.
Optionally, add the agar-agar and cook for another 5 minutes. This ingredient helps the jam solidify.
Check the cooking time by pouring a few drops onto a cold plate, then tilting the plate. If the drop solidifies slightly, the jam is ready. If not, continue cooking for a few minutes, watching carefully.
Remove from heat.
Then take a potato masher and gently mash the fruit (or use an immersion blender) until you get the desired consistency.
Let stand for 10 minutes.
Pour the jam into the prepared sterilized jars, leaving a 6 mm headspace. Clean the edges and seal the jars. Turn them upside down and let them cool completely at room temperature.
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