Not a fruit everyone associates with jam but try it - we think you'll like it.
Ingredients
Makes about three jars
2kg pears, peeled, chopped and cored
1kg granulated sugar
1 lemon, juiced
1 litre water
Achieving the perfect results
- Heat the oven to 180˚C.
- Put the pears and water into a large pan with the water, and simmer gently for about 20 minutes, until the pears are very soft and the water has reduced by about a third.
- Warm the sugar in the oven before adding it to the pears and stirring gently until it's completely dissolved. Warming the sugar first speeds up this process.
- Turn up the heat, and boil the pears rapidly for about eight minutes, then take the pan off the heat and check to see if the setting point has been reached. Keep checking every minute until the jam is ready then take the pan off the heat.
- Sterilise your jam jars while the jam is resting, then pot up.
This recipe is supplied by The Pantry and Parlour.