Pear jam with lemon and vanilla

Pear jam, one of my absolute favourite jams. It’s the perfect complement to any nice cheese, especially Brie.

Here’s what you need for 2-3 jars (depending on the size you use)

500 grams of pears (you can use any pears but i usually use Conference)

250 grams of sugar

1/2 vanilla pod

Juice from 1 small lemon

About 50 ml water

Heat the oven to 100 degrees and sterilise the jars and lids.

Peel and chop the pears and place them in a large saucepan along with the water, sugar and lemon juice.

Make a cut through the vanilla pod and scrape out the seeds. Add the vanilla pod and the scraped out sees to the saucepan.

Bring to boil and keep boiling until the pears are soft and the mixture thickens. If you want a completely smooth jam, you can use a hand blender. But I prefer a bit of texture in mine.

Pour into stirilised jars. Keep in a cool, dark place and store in the fridge once opened

My best Sunday breakfast would include a slice of sourdough roll with a layer of pear jam, a piece of brie cheese, thinly sliced fresh and crispy pear topped with walnuts. It may sound odd to some, but you will not regret trying it!

And you can also add a slice of salami or prosciutto for some extra saltiness.