Pear jam
Ingredients
for 1 litre
| 1 ½ kg | pears peeled, cored, diced |
| 100 g | sugar |
| 1 tsp | rosemary, finely chopped |
| 1 | organic lemon, a little grated zest, the whole juice |
| 500 g | preserving sugar (Coop) |
How it's done
Pears
Mix the pears, sugar, rosemary, lemon zest and juice in a large pan. Cover and cook over a medium heat for approx. 10 mins.
Jam
Add half of the preserving sugar, bring to the boil while stirring, then boil fast for 2 mins. Stir in the remaining preserving sugar and continue to boil for a further 2 mins., skimming off any foam. Ladle the jam into the clean, pre-warmed jars while still boiling hot, fill the jars to just below the rim, seal immediately. Briefly upend the screw-top jars, leave to cool on an insulating surface.
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