Pear jam

Method

1. Peel & core the pears
2. Chop into small pieces that are perfect for jam. They’ll be soft and break down a bit once cooked.
3. Add the pear, sugar and lemon juice, toss, and cover the bowl.
4. Leave for 12-24 hours in the fridge.
5. Transfer to a very large pan. The mixture froths a verylot once it gets hot
6. Heat on medium-high until it reaches 105℃. This takes a while as a lot of moisture will boil off before the temperature rises above 100℃. This is when the foaming happens, and when that stops you need to watch the temperature closely.
7. Meanwhile, sterilise some jam jars.
8. When the mixture reaches 105℃, immediately remove from the heat and transfer to the jars.
9. Leave to cool, and refrigerate/freeze.