2kg pears, cored, peeled and chopped
1kg jam sugar
1 litre water
3 medium lemons, zested, squeezed and strained.
Place prepared pears into a bowl and cover with water to stop them going brown.
Zest the lemons and squeeze, strain the juice to remove any pulp and pips.
Put the pears, the water and the lemon zest and juice into a large heavy based saucepan and simmer until the fruit is soft.
Add the sugar and bring to a rolling boil.
Boil for 10 minutes and then test the jam for readiness. If it requires longer then give it 4 minute 'bursts' at a rolling boil.
Pour into sterilised jars and lid.
Let jam cool and then keep cold.
Only label once the jam is completely cooled.
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