Ingredients

The following ingredients have 12 Servings
  • 2 vanilla pods
  • 8-9 lemons, juiced to make 400ml
  • 1.85kg conference pears, peeled, cored and cut into 1.5cm dice
  • 750g Braeburn apples, peeled, cored and cut into 1.5cm dice
  • 1kg golden granulated sugar

Instruction

  • Prepare the jars by washing thoroughly in hot, soapy water.
  • Rinse, drain and then put in a warm oven at 50C until the jam is ready for jarring.
  • Score down each vanilla pod, scrape out the seeds (keep the pods) and mix with 100ml of the lemon juice, whisking until the vanilla seeds are evenly dispersed.
  • Put 570ml water, the pears, lemon juice mixed with the vanilla seeds, and vanilla pods in a heavy-based saucepan and cook on a low heat with the lid on, stirring occasionally, for 35 minutes.
  • Add the apples and cook for a further 10 minutes.
  • Add the sugar and increase the temperature until you have a fast boil. Cook for 35 minutes, stirring very frequently to stop it catching.
  • Add the rest of the lemon juice, and cook for 5 minutes or until the jam reaches 104C on a sugar thermometer.
  • When the jam reaches temperature it will appear thick and glossy. Tip out of the pan into a heatproof bowl or container.
  • Leave to stand for 10 minutes to allow the fruit to distribute.
  • Ladle the jam into a measuring jug, before filling and lidding each jar.