Pear and vanilla jam recipe
- Preparation and cooking time
- Total time
- A little effort
- Makes 12 jars
Ingredients
- 2 vanilla pods
- 8-9 lemons, juiced to make 400ml
- 1.85kg conference pears, peeled, cored and cut into 1.5cm dice
- 750g Braeburn apples, peeled, cored and cut into 1.5cm dice
- 1kg golden granulated sugar
Method
- STEP 1
Prepare the jars by washing thoroughly in hot, soapy water.
- STEP 2
Rinse, drain and then put in a warm oven at 50C until the jam is ready for jarring.
- STEP 3
Score down each vanilla pod, scrape out the seeds (keep the pods) and mix with 100ml of the lemon juice, whisking until the vanilla seeds are evenly dispersed.
- STEP 4
Put 570ml water, the pears, lemon juice mixed with the vanilla seeds, and vanilla pods in a heavy-based saucepan and cook on a low heat with the lid on, stirring occasionally, for 35 minutes.
- STEP 5
Add the apples and cook for a further 10 minutes.
- STEP 6
Add the sugar and increase the temperature until you have a fast boil. Cook for 35 minutes, stirring very frequently to stop it catching.
- STEP 7
Add the rest of the lemon juice, and cook for 5 minutes or until the jam reaches 104C on a sugar thermometer.
- STEP 8
When the jam reaches temperature it will appear thick and glossy. Tip out of the pan into a heatproof bowl or container.
- STEP 9
Leave to stand for 10 minutes to allow the fruit to distribute.
- STEP 10
Ladle the jam into a measuring jug, before filling and lidding each jar.
