Autumn is quickly approaching, and what better way to celebrate it than to use the delicious fruits it brings to create a beautiful jam. This recipe sees the joining of two stunning flavours in one spread, juicy pear and sweet vanilla, creating a gentle, tasty jam that would work great with ice cream, in a pastry or even with oatmeal. This recipe makes 8 jars, and if unopened, they will last for up to a year, so this jam is great for making in advance.
- 1350g ripe conference pears
- 340g granulated sugar
- 1 vanilla bean, split lengthways
- juice of 1 lemon
- 1 pouch liquid pectin
- Peel the pears, core them and chop into small chunks. Place the chunks into a large saucepan with the rest of the ingredients. If you’d like to have a chunky jam, you can leave the pears as they are, but if not, mash them a little while in the pan. If you’d rather not add the whole vanilla bean to the pan, you can always scrape the seeds into it instead.
- Cook over a medium heat, stirring frequently, until the jam begins to gel. To test, drop a spoonful on to a cold dish, and if it leaves a trail when a spoon is dragged through, then it’s ready!
- Meanwhile, heat your jam jars in a stock pot full of boiling water. This recipe should fill about four half pint jars. When the jam is ready, pull the jars out of the water and fill them with hot jam. Leave a quarter of an inch space between the top of the jam and the top of the jars, and run a clean, preferably sterilised, knife around the edge of the jars to let any air bubbles escape. Wipe the top of the jars with a clean damp towel and then fasten the lids on.
- Return the jars to the boiling water, making sure the water covers the jars completely. Cover the pan, and let it boil briskly for about 10 minutes.
- Remove the jars from the pan and let them cool to room temperature before serving.
This jam is so easy to make, and is sure to become a firm favourite in your family. It is so versatile, and can be used in a number of ways! As we mentioned before, if unopened, it can last up to a year. But once opened, it must be kept in a fridge.