1311 days ago
On Sunday night I completed part one of this task, leaving a bowl of pear chunks encrusted in sugar in the fridge. 24 hours later, the sugar has disappeared and the pears, as you can see below, were drowning in their own – highly sweetened – juices. Next up, put them in a pan, bring to the boil, then cook on a steady heat for 15 minutes. And then cool and decant into four jars for storage in a cold dark place. One jar has already been opened and I enjoyed some on my toast this morning and, at the risk of sounding conceited, it is fantastic!
1312 days ago
There is an enormous pear tree in the middle of the area once known as the jungle but now preparing to be a vegetable patch and which is half the size of a football pitch. The ground around it is littered with small pears that have dropped and there are still some in the tree. Too many are sadly rotten but there are still hundreds fit for use, each about two inches long. So, after using two pears for pear gin, it is on to pear jam, something where there are just three ingredients.
