Pickle club may be done and dusted for the time being but it looks as though I’m in a bit of a preserving groove. Whilst researching a few different recipes for last week’s Nectarine & Spanish Onion Chutney I stumbled across this recipe on a great blog called Food in Jars. This blog is fantastic if you love trying different recipes for chutney, jams or anything else worth preserving. I’ve tweaked the recipe a little by reducing the sugar slightly as it seemed a little excessive. I also made it sans pectin but cooked it a little longer and found the consistency to be thick enough for my liking. This jam looks so pretty. You can see all the lovely little specks of vanilla bean as the pears are quite translucent. Also, our whole house smelt like heaven whilst this was cooking. We had the sweet smell of pear and vanilla wafting through our house for hours after. A-MAZING.
Apart from cooking jams and whatnot, I’ve been lucky enough to have some time off before I start my new job… hurrah! I’ve been extremely busy with different photography projects this past week so I thought it was time to take a break. Therefore I booked a quick trip up to Sydney for the weekend. I’m looking forward to spending time with my bro and my very awesome friends that I lived with in London. It’s such a shame we all chose different cities when we moved back to Australia, but at least we now have people to visit ; ) I’ll be sure to tell you all about my Sydney adventure in next weeks post.
Pear & Vanilla Jam with wholegrain toast and butter. I LOVE breakfast.
Pear and Vanilla Jam
Adapted from Marisa McClellan from Food in Jars
9-10 chopped smooth skinned pear (I used Bartlett)
2 vanilla pods (worth using the good stuff for this)
3.5 cups sugar
1. Chop all pears and place into a large heavy bottomed stock pot with the sugar. Slice down one side of the vanilla pods and scrape out all the innards into the pot. Once you’ve scrape out as much as you can, place the whole pod in the pot as well.
2. Cook on medium heat until the pears become soft and tender. I didn’t add any pectin into the recipe to thicken it up so I cooked it on the stove for another 20-30 minutes to reduce it to the right consistency.
3. Once you’re happy with the thickness of the jam remove the vanilla pods*. Now, do you like your jam smooth or chunky? If you like it smooth blitz the jam with a food processor or handheld blitzer.
4. By this time, the smell of the vanilla and pear wafting around the house is like heaven!
5. When your jam is almost ready, you’ll need to sterilize the jars. To do this you’ll need to heat the oven to 180ºC. Wash all in hot soapy water and rinse well. Place all jars on a oven tray facing up and not touching each other and pop them in the oven for 20 minutes. After this time, take them out of the oven and let cool to the same temperature as the chutney. Never add cold chutney to hot jars or vice versa!
* Once I removed the vanilla pods from the pot and let them coo. I added them to my white sugar jar. In a few weeks time your sugar with be slightly vanilla infused.