Wednesday, 3 October 2012

Ndali Vanilla Gift Swap: Pear & Vanilla Jam

This is one of the gifts I took along to the Ndali Vanilla Event at Fortnum & Mason

Pears are a really hit and miss fruit for me. Buy them rock hard and you start the waiting game of the fruit bowl. A squeeze one day might be akin to fondling a rock. The same squeeze, another day, might leave you frowning and searching for a tissue.

Blush pears are one of my favourites. Ruby red and shiny. The contrast between that and their pure white flesh reminds me of fairytales. I hunted for blush pears for this recipe, hoping that some tinge of of their colour might seep into the jam, but settled for a mix of sturdy conference and dessert pears.


1.4kg peeled, cored and chopped pears (1.4kg prepared pears. I used a mix of firm dessert and conference pears)
600gr jam sugar (sugar with added pectin)
125ml water
2 Ndali vanilla pods, split and seeds scraped out

Makes around 2 pints jam


1, In a large heavy based saucepan, add all the ingredients (except the vanilla) together and set over a low medium heat. Pop a couple of saucers in the fridge for jam testing later.
2, Heat and stir gently until the sugar has dissolved. Bring up to a rolling boil, add in the vanilla seeds and pods, stirring occasionally until the pear are soft.
3, Fish out the vanilla pods and blend 2/3 of the jam until smooth and return to the pan.
4, Test whether the jam is ready by dropping a small amount on a chilled saucer and leaving until cool. The jam should wrinkle slightly when touched. My jam measured a temperature of just over 105o/c on a jam thermometer.
5, Pour into sterilised jars, wipe clean and seal

Next time I make this jam, I will probably only use one Ndali vanilla pod, the quality and strength really surprised me!


  1. Hannah .. your photos are lovely ..

  2. LOVELY LOVELY photos Hannah and it was SO lovely to meet you! Karen