Whole strawberry and vanilla preserve
Method
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Peel and grate the pears, minus the core and pips, into a large saucepan. Cover with 500ml/18fl oz water, bring to the boil and cook for about 15 minutes, or until the pear strands are tender and the water has almost evaporated.
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Add the strawberries, and boil for another five minutes, or until the berries are very tender and the liquid has almost evaporated again.
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Add the sugar and lemon juice, bring to the boil and cook until the mixture reads 105C/220F on a sugar thermometer. Stir frequently to check the mixture isn’t sticking on the bottom of the saucepan.
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Stir in the vanilla seeds, then leave to cool for 2-3 minutes. Spoon the jam into hot, clean jars while the jam is hot, and seal immediately.
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Leave the jam for a day before eating, and after opening store it in the refrigerator.
Ingredients
- 325g/11½oz (about 2) very hard pears
- 500g/1lb 2oz firm strawberries, hulled
- 400g/14oz granulated or caster sugar
- 1 small lemon, juice only
- 1 vanilla pod, seeds only
Shopping List
Whole strawberry and vanilla preserve
Fruit and vegetables
Cooking ingredients