It takes a good jam to wean me off my marmelade in the mornings, but this one has me hooked since I made it a few weeks ago! It’s delicate flavours are perfect for letting through the taste of sour dough or other tasty bread.
The lemons in this recipe are for the pectin, so don’t leave them out – don’t worry the lemon flavour isn’t overpowering at all.
Ingredients (makes approx 6 large jars)
2 kgs pears (I used conference variety)
1 kg sugar (I used a mix 50% each of demerera and white granulated sugar, but you could do all granulated sugar)
1 pint water
3 lemons, zest and juice
1 vanilla pod
Peel and core the fruit, discarding as little as possible. Cut into chunks then toss with the lemon juice and zest, and water in a large metal pan.
Cut open the vanilla pod and extract the seeds using a spoon then mix the seeds with the pear, and put in the pod.
Cook the pears for around 20 minutes until the pear is softish. Mash with a potato masher to break up the pieces.
Stir in the sugar, and bring to a rolling boil. Check for the boiling point after around 10 minutes (see the marmelade recipe for how to do this.
When boiling point has been reached, let cool for 15 minutes then ladel into steralised jars.