Really easy – thanks Sue!
1 kilo of pears chopped, including peel and core
250ml of water
jam sugar
thumb sized piece of ginger, chopped
6 cardamom pods
Put the pears and water in a large pan, bring to the boil then simmer for 20 minutes until softened.
Blitz with a hand blender then strain through a sieve.
Weigh the puree and for each 500g, add 375gm of jam sugar.
Put back in the pan with the ginger and cardamom tied in muslin.
Boil for about 20 minutes, stirring to prevent the jam burning, until setting point. Remove the muslin spice bag.
Pour into sterilised jars and seal.
