The other preserving I did with my mothers pears was a lovely pear and vanilla jam. I was a bit dubious about this at first, but having tried it the other day, it is gorgeous.
As an aside to this, I am really impressed with my phone. I take pics with it, then upload them directly to a Picasa album. When i view the pics in Picasa, online, at the right hand side is a little google map, showing me where the pic was taken. I’m impressed that when I upload a pic, it uploads that info as well!
1kg pears, peeled cored and cut into chunky slices
juice of 2 lemons
750g sugar
1 vanilla pod
Put the pears in the jam pan, with the lemon juice, sugar and 200ml water.
Slice the vanilla pod in half lengthways and add to the pan.
Leave all this overnight.
The following day, stir over a low heat until the sugar has dissolved, then turn up the heat and boil rapidly until the pears are translucent, and it reaches setting point.
Remove the vanilla pod, leave to settle for 10 mins, the pour into sterilised jars.
I used half normal sugar and half preserving sugar.
