pear and lemon jam

pearswe have two wild pear trees on our land, i have been sort of pruning them since we arrived and every year they have given us more and more pears, they never get any water, so it’s a miracle that they are still alive, let alone produce anything. We had more than normal this year and as none of them are really worth eating (too many weird bits), I decided to make some jam from an old Italian recipe

1kg pears (peeled, cored and diced)
2 lemons, zest removed and squeezed
500g sugar

As you peel, core and dice the pears place them in a bowl of water to stop them browning. Grate the zest off the lemons and then cut in half and squeeze out juices, discarding pips etc. Place fruit, zest and juice with the sugar in saucepan and simmer slowly until sugar dissolved and pears soft. Bring to rolling boil and wait for setting point to be reached. Leave to sit for 10 minutes before putting into sterilised jars. I made 2 large and one small jar from this quantity

jam