Our pear and vanilla jam recipe is packed full of flavour. It takes a little bit of time, but it's well worth the wait. For this recipe you will need a sugar thermometer and 12 jars (approx 227g/8oz) with lids
Ingreadient
- 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
Direction
- Prepare the jars by washing thoroughly in hot, soapy water.
- Rinse, drain and then put in a warm oven at 50C until the jam is ready for jarring.
- 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.
- 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.
- Add the apples and cook for a further 10 minutes.
- Add the sugar and increase the temperature until you have a fast boil. Cook for 35 minutes, stirring very frequently to stop it catching.
- Add the rest of the lemon juice, and cook for 5 minutes or until the jam reaches 104C on a sugar thermometer.
- When the jam reaches temperature it will appear thick and glossy. Tip out of the pan into a heatproof bowl or container.
- Leave to stand for 10 minutes to allow the fruit to distribute.
- Ladle the jam into a measuring jug, before filling and lidding each jar.
