● 1 kg pears (peeled)
● 500 g sugar
● 140 g water
● juice of 1/2 lemon
Peel the pears and remove the seeds.
Slice into bite-sized pieces and put them in a pot with the lemon juice and the water.
Put the pot to simmer on low heat until soft and then puree with an immersion blender, slightly or more, depending on our preferred consistency.
Next, add the sugar, stir and increase the heat to medium.
Boil all together until the jam has thickened, about 25-30 minutes.
Once we have turned off the heat, allow the jam to rest and then store in clean glass jars.