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.
Ingredients
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
Method
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!
