Pear and Vanilla Jam

Pear and Vanilla Jam

From "Creating Gourmet Gifts" by Barbara Beckett, published by Allen and Unwin 1992 ISBN 1 86373 246 2. It's a great book.

2 kg (a little more than 4 lbs) under-ripe pears, peeled and chopped
Zest and juice of 2 lemons
3 cups water
1 vanilla bean, split
2 kg sugar

Put the pears, lemon, water and vanilla bean into a pan. Simmer until the fruit is tender. Remove the vanilla bean and add the sugar; stir until the sugar is dissolved. Bring to the boil, and boil hard until setting point is reaches (sugar thermometer 110°C, 220°F), or until a drop sets on a chilled plate and does not run.

Take off the heat and let the jam rest for 15 minutes Ladle into sterilized jars, seal and label. Store in a cool, dark place.

This is a subtle tasting jam, that smells wonderful when cooking. I have found it better to cut the pears up fairly small, the pieces do not disintegrate during cooking, and if you chop roughly, you will large pieces of pear in your finished jam. They can be difficult to spread evenly over your toast. This jam is very popular with my family and friends.

licking fingers, in Canberra


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