Pear and Vanilla Jam

As a child we never really used to celebrate christmas time as it wasnt traditional as an Arabic family to.

But since becoming more engrosed in cooking and baking I have slightly embraced the christmas spirit and like to try to gift foody treats for friends and family.

This year I even went one step further and made my own christmas cards. It was a fun experience but I'm not sure I'll be seeing that much pritstick action for a while!

This recipe is adapted from a favourite blog of mine; Food in Jars. I really like the idea of giving people treats they can enjoy that are made from the heart and that last a while. Last year I made biscuits, caramels and truffles and although they were fun to make it was a logistical nightmare trying to time it so that they were enjoyed at the right time and in time for the christmas post.

The vanilla in the jam really enhances the flavour of the pears, and every so often you get a lovely chunk of crunchy pear with a soft one. I would use this even instead of a chutney depending on the type of pear you use. I also made this Apple and Cranberry Jam by Food in Jars which I will post in the next couple of days.

Pear and Vanilla Jam

(adapted from Food in Jars)

Ingredients

8 cups (about 12) chopped Bartlett pears or a similar thin skinned pear

4 cups jam sugar

3 tspns vanilla bean paste or 2 whole vanilla pods

1 packet powdered pectin

Method

1. Put the pears, vanilla and sugar into a heavy bottomed saucepan and cook on a medium heat until the pears are soft enough to be mashed with the back of a spoon.

2. With either a spoon or a potato masher, mash the pears for a bit. Then add the pectin and let it come to a rolling boil for about 5 minutes.

3. Whilst the mixture is on its final boil, sterilise your jars. I do this by washing and then pouring boiling water into them and placing the lids ontop until needed.

4. Empty the boiling water from the jars and spoon the jam into them. Wipe the rims, and put the lids on. Place the jars in a pan with boiling water upto half way and let it boil for 10 minutes.

5. Take them out of the boiler and leave to cool un-disturbed for at least 2 hours. You can check that they are sealed by pressing the top of the lid. If it feels solid then they have sealed properly.

Use as you like, they should keep for about 2 months.