2 kilos of pears (peel, core and chop);
1 kilo of granulated sugar
3 medium lemons; strained juice and zest
1 litre of water
Prepare the ingredients.
Prepare the pears and place them in a covered bowl to stop them from turning brown. Remove the zest from the lemon and squeeze the lemon juice and then strain.
Cook the jam.
In a large heavy bottomed saucepan, add the water, chopped pears, lemon juice and zest. Bring to the boil over a low heat and then simmer gently until the pears are soft. Now add the sugar and stir until the granules have dissolved.
Increase the heat and bring the mixture to the boil. Allow the mixture to boil for 10 minutes and then test to see if the jam has set. If not, continue to boil and check every 4 minutes if the jam has set. When the jam has set remove it from the heat.
Allow the jam to stand for a few minutes and let it cool. Pour the jam into warmed sterilized jars and cover with screw top lids or wax discs and cellophane tops. Label the jars when completely cooled. Store in a cool dry place.