English Conference pears with  Madagascan vanilla

Makes 12 227g/8oz Jars

Prepare the glass jars by washing thoroughly in hot, soapy water. Rinse, drain and then place in warm oven at 50°C until jam is ready for jarring

Top, peel and core the pears, wash and chop into approximately 1.5cm pieces. Peel and core the apples, wash and chop into approximately 1.5cm pieces.

Score down the middle of each vanilla pod, scraping out the centre before mixing with 100ml of lemon juice, whisking until the vanilla seeds are evenly dispersed. Keep the vanilla pods for later use.

Place the water, pears and vanilla pods into a

heavy based saucepan and cook on a low heat with the lid on, stirring occasionally, for 35 minutes. Add apples and cook for a further 10 minutes.

Add the sugar and increase the temperature to achieve a fast boil and cook for 35 minutes, stirring constantly. Add lemon juice and vanilla seeds and cook for approximately 5 minutes, until the jam reaches 104°C.

When jam reaches temperature it will appear thick and glossy and be ready to remove from the pan into a heatproof container. Leave to stand for 10 minutes.

Ladle the jam into a measuring jug, before filling and lidding each jar.

1.85kg Conference pears, peeled, cored & diced
750g Braeburn apples, peeled, cored & diced
2 Vanilla pods
570ml Water
1kg Golden granulated sugar
400ml Lemon juice

10Ltr Heavy based saucepan
Large heatproof container
Measuring jug
Wooden spoon
Sharp knife
Sugar thermometer
12 227g/8oz Glass jars
12 Suitable twist off lids