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1
Add all of the ingredients for the base recipe plus whichever flavourings you choose into a heavy bottomed pan and bring to a rolling boil
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2
Turn the heat down a little and let simmer for 1.5 - 2 hours until thickened, stirring often and skimming off the top as required
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3
Mash the pear chunks down a little with a potato masher or use a stick blender to carefully puree 1/3 of the mixture
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4
The jam is fine left like this and will be a pretty amber colour.
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5
To take it a step further, caramelize it by turning up the heat and watching it without stirring until it darkens.
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6
Be careful not to take it too far or it will be burnt jam rather than caramelized
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7
Test the set by pouring a little onto a cool saucer and pushing the jam with your finger.
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8
If the surface wrinkles it's ready to jar.
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9
If not, keep simmering but test every 20 minutes
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10
Pour into warm, sterilized jars, stopping 1/4 inch from the top.
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11
I use jars from old store bought jam, half pint sized jars
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12
Put a wax paper or parchment paper disc on top as pictured above then screw the lids straight on and let sit on a tea towel or wire rack until cooled to room temperature.
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13
They will self seal as they cool
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14
Keep in a cupboard until opened, then refrigerate and use within 6 weeks
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15
Yields 6 x half pint jars so serving size noted is per jar
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16
Delicious on toast and actually goes nicely with pork and ham
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17
If you swap out some pears and add apple you get a lovely pear & apple preserves recipe.
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18
I use 70% pears to 30% apples and use apple juice instead of pear juice.
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19
That works out to 1750g pears and 750g apples and goes great with the spiced recipe and the vanilla one
