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Mexican pear and ancho chile jam: Mermelada de pera y chile ancho by Karen Hursh Graber © 2014

This jam is perfect to make as late summer turns into fall. In Cholula, the September feast of the Virgin de los Remedios finds the plaza filled with fruit vendors selling huge stacks of pears from the Sierra. The pear and ancho chile combination is nice with a pork roast.


  • 3 pounds pears, peeled and chopped
  • 2 ½ cups sugar
  • 2 ancho chiles, stemmed and seeded, minced, soaked in hot water until soft

Place all ingredients in a large pot, bring to a boil. Lower heat and simmer for 90 minutes, stirring occasionally. It should reduce by about half. This may take up to 2 hours.

Remove from heat and skim off the foam. Ladle into hot, sterile jars. Top with sterile lids and bands. Process in a hot water bath for 10 minutes. Allow to cool thoroughly before opening.

Makes about 6 half pints.


Link to source article
Preserving Mexico's summer fruit: Sweet and spicy jams and jellies


Published or Updated on: September 12, 2014 by Karen Hursh Graber © 2014
Contact Karen Hursh Graber

Follow Karen as she travels through the Central Mexican state of Puebla, meeting local cooks, tasting the food, and collecting recipes. With over 75 recipes, plus sections on ingredients and cooking techniques, the book takes the reader on a journey through one of Mexico's oldest and most renowned culinary regions. It can be ordered online.

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