Greek Recipes

Greek and Cypriot recipes

Pear Jam – Marmelatha Axlathi


  • 3 kilos of pears
  • 2 1/4 kilo of sugar
  • 1/2 a cup of lemon juice
Pear Jam - Marmelatha Axlathi

Pear Jam – Marmelatha Axlathi


  • Wash the pears under plenty of running water.
  • Peel and core the pears and cut them in small pieces.
  • In a large pot place the chopped pears the sugar and pour in the lemon juice.
  • Cover the pot with a thin cloth so nothing falls inside and leave it aside for about 2 hours.
  • Mix the pears and sugar and place it on the stove on medium heat.
  • It may be needed to be skimmed but not after the first boil because the foam is just sugar.
  • Boil the jam for about 15-20 minutes after the first boil.
  • As soon as you see that the syrup is getting thicker, you can try it by taking some of the syrup with a spoon, pour it in a small plate, tilt it a little bit and if the syrup is runny and sticky, the pear marmalade is ready.
  • If you want your jam to be thicker, just let it boil for a few more minutes.
  • Remove from the fire and let it cool down completely.
  • After it cools down place the pear jam in jars and refrigerate.
  • Change amounts in the ingredient list for more or less jam.

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