Pear and Lemon Jam

Ingredients 2kg pears, cored, peeled and chopped 1kg jam sugar 1 litre water 3 medium lemons, zested, squeezed and strained.

Method
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.


Hey! I'd love to know if people are using my recipes!! If you are leave a wee comment on the recipes post! Also, why not head back and let me know how you got on!!?

Plum and Sage Jam

Ingredients

• 675g caster sugar
• 900g plums, stoned and roughly chopped
• 200ml water
• 10 fresh sage leaves, ripped up
• 2 pinches of ground cinnamon

Method

Place sugar on tray in a cool oven, 140oC, 275oF, and warm

Put the plums into a pan with the water. Simmer over a low heat until the fruit starts to break up and becomes like puree.

Add the sugar and a sugar thermometer. Bring to the boil and boil quickly until the temperature reaches 104oC/220oF.

Remove from the heat and cool for about 20 minutes. Add the sage and cinnamon when the jam has cooled, stirring them in well.

Place in clean jam jars and. Put on lids and store in a cool place.


Hey! I'd love to know if people are using my recipes!! If you are leave a wee comment on the recipes post! Also, why not head back and let me know how you got on!!?