Gruber's Pear Jam. Jam made from pear pulp – delicate, mild, and fragrant, for breakfast and cheese boards.
Gruber's Pear Jam is a handmade jam from Reigersberg near Ilz in Eastern Styria. It is cooked from pear pulp with sugar, pectin, and malic acid; 210 g per jar. Mild and fragrant, with no preservatives or artificial colors.
Pear Jam by Gruber's is the quietest variety on the shelves of the "Fruchtzauberei" (Fruit Magic), and that is precisely what makes it so versatile. Pears have little acidity of their own, but instead possess a delicate, floral fragrance that rises as soon as the jar is opened. As a jam, it becomes something that can easily transition between breakfast and a cheese board. At Gruber's, the pear is processed into pulp and cooked with sugar and pectin. The result is a jam where the fruit takes center stage and feels just as at home with a bold cheese as it does on morning toast.
Delicate pear, mild sweetness, almost melting
The jam tastes like ripe, juicy pear: mild and soft, with a fragrance reminiscent of pear compote and autumn. The malic acid provides a slight freshness, while the pear itself remains gentle. Thanks to the pear pulp, the texture is smooth, almost melting on the tongue.
Compared to the berry jams, it seems calm and reserved. Anyone looking for a bold, tart fruit will find the pear to be very mild. But that is exactly what makes it the perfect companion for savory cheeses and for children who do not like acidity.
Blue cheese, crepes, and chocolate
For breakfast, the pear goes well on buttered bread, brioche, or a croissant. Combined with quark and a pinch of cinnamon, it makes a mild breakfast for the whole family. It tastes especially good in porridge with a few chopped hazelnuts on cold autumn mornings.
Its true strength is revealed on the cheese board. Pear and blue cheese are a proven pair: with Gorgonzola, Roquefort, or a Styrian blue cheese, a spoonful of jam provides the sweetness that balances the salt. It also pairs well with Brie, Camembert, and a young mountain cheese. Place the jar with a small spoon directly on the cheese board so everyone can help themselves.
In sweet cooking, think of Poire Hélène: vanilla ice cream, pear jam, and warm chocolate sauce drizzled over the top. It is just as at home on crepes (Palatschinken) with chopped walnuts, in a pear-chocolate cake, or as a filling for crescent rolls (Kipferl).
Our tip: Butter a slice of walnut bread, place a piece of Gorgonzola on top, and add a teaspoon of pear jam. Briefly put it under the broiler in the oven until the cheese melts.
Cooked at the "Fruchtzauberei" in Reigersberg
This jam is cooked in Reigersberg near Ilz in Eastern Styria, at the workshop of Gruber's Fruchtzauberei. It belongs to a farm whose history dates back to 1860 and which has been growing fruit, primarily apples, since the early 1990s. Master fruit grower René Gruber is responsible for cultivation, while chef Beatrix manages the kitchen.
The recipes are developed through shared tasting and experimentation, as they describe it themselves. Production is done by hand, true to the motto "Quality over quantity." Aside from the pear pulp, the jar contains only sugar, pectin, and malic acid. It is available at the farm shop, in selected stores, and from us.
For cheese lovers, children, and everyone who likes it mild
This jam is for anyone who enjoys a mild, fragrant fruit. It is perfect for those who like to prepare a cheese board, for families with children, and for anyone who prefers to avoid acidity at breakfast. As a gift, it complements a basket filled with cheese, nuts, and bread.
The Hauszwetschken (House Plum) Jam is bolder and darker, while the Apricot Jam is fruity and tart. You can find all jars from Eastern Styria on the Gruber's Fruchtzauberei page, and other jams under Marmalade & Jam.
It is not suitable if you are looking for a jam with a strong acidity for yogurt or quark. The pear is too gentle for that; raspberries would be a better choice.
A mild pear jam from Eastern Styria – for your morning croissant and your evening Gorgonzola.
