I have just made some pear & lemon preserve for the 1st time, OMG it's lovely! Would be great used as a jam, or served with pork or Stilton.
2 kilos (4 and 1/2 pounds) of pears, peeled, cored and chopped
3 medium lemons (strained juice and zest)
1 kilo (5 and 1/4 cups) of granulated jam sugar
1 litre (4 and 1/4 cups) of water
Prepare the pears and place in a large covered bowl, to stop them browning.
Remove the zest from the lemons carefully to avoid adding the bitter pith. Set zest aside.
Squeeze the lemon juice and strain.
Add the water, chopped pears, lemon zest and juice to a large heavy bottomed saucepan.
Simmer very gently until the pears are just soft.
Pour in the sugar and stir over a medium/low heat until the sugar is dissolved.
Bring the heat up to a rolling boil.
Allow to boil hard for ten minutes before testing for a set.
If it has not reached setting point (what is setting point? See Tricks and tips below) continue to boil rapidly, checking for a set every four minutes or so (set the timer for this).
When the jam has set remove from the heat.
Allow the jam to stand for a few minutes and pour into warmed sterilised jars (how do I sterilise jars? See Tricks and tips below).
Cover with screw top lids or wax disks and cellophane tops.