Whether you are using up the pears from the garden or wanting to give a homemade gift, this recipe is a must for your collection.
Ingredients:
Makes 3 x 500ml jars
- 2kg conference pears
- 200ml white wine
- 1 kg jam sugar
- 35g fresh root ginger, peeled and finely diced
- 2 lemons, juiced
You will need:
- a large high sided pan or a special preserving pan
- 3 x 500ml sterilised Kilner jars (see note at bottom on how to sterilise)
- a jam funnel
- sticky labels or string and tags (all available at Lakeland or Amazon)
Method:
- Put a saucer in the freezer (see jam setting point below) and then peel, core and dice the pears into 1.5cm pieces. Put in the pan with the wine.
- Cut out a circle of baking paper and put it on the top and bring to the boil.
- Remove the paper and bubble, uncovered for 10-15 minutes, until tender and the wine has nearly evaporated.
- Add the sugar, ginger and lemon juice and gently heat, stirring, until the sugar has dissolved.
- Increase the heat until you reach a fast boil and boil like this for 20-25 minutes, stirring occasionally to stop it sticking to the bottom.
- After 30 minutes start to test for setting point – see note below.
- Remove from the heat and cool for 15 minutes, stirring once or twice.
- Divide between the hot, sterlised jars using a jug and the preserving funnel. Leave a gap of about 1.5cm at the top? Put the lid off tightly and leave to cool.
- Label using a sticker or label. You could tie a vintage spoon around the jar.
How to test jam setting point:
Put a saucer in the freezer before you start making the jam. When ready to test, remove the jam from the heat and out a small teaspoon on the saucer. Return to the fridge for 10 seconds. Gently push the jam and if it wrinkles it is at setting point. If not put it back on the heat and boil rechecking every 2-3 minutes. It is important to always take the jam off the heat when checking for setting point.
How to sterilise jam jars.
Preheat the oven to 140C. Clean the jars and lids in hot soapy water, line them up on a baking tray and put them in the oven for 20 minutes. Allow to cool a little bit they must still be warm when the jam goes into them.
Lakeland has lots of jars and bottles as do Wares of Knutsford.
