Nashi and Lemon Jam

As mentioned yesterday on my Square Peg blog I was in the midst of making jam.

Nashi and Lemon Jam Recipe

• 2 kilos of nashi (peeled, cored and chopped
• 3 medium lemons (strained juice and zest)
• 1 kilo of granulated jam sugar
• half a litre of water

Method:

1. Prepare the pears and place in a large covered bowl, to stop them browning.
2. Remove the zest from the lemons carefully to avoid adding the bitter pith. Set zest aside. Squeeze the lemon juice and strain.
3. Add the water, chopped pears, lemon zest and juice to a large heavy bottomed saucepan.
4. Simmer very gently until the pears are just soft.
5. Pour in the sugar and stir, over a medium/low heat until the sugar is dissolved.
6. Bring the heat up to a rolling boil. Allow to boil hard for ten minutes before testing for a set. If it has not reached setting point. Continue to boil rapidly, checking for a set every four minutes or so (set the timer for this). When the jam has set remove from the heat.
7. Allow the jam to stand for a few minutes and pour into warmed sterilised jars. Cover with screw top lids or wax disks and cellophane tops. Label when cold. Store in a cool dry place.