Ingredients
1kg very ripe pears (Williams type)
350g jam sugar
1 lemon
3 star anise
Preparation
The day before, peel the pears and cut them into large pieces.
Put them in a basin with the sugar.
Leave to stand overnight (allows the fruit to juice)
The next day, transfer the pears to a jam pot – add the star anise – grate the zest and squeeze the lemon juice. Add to the contents of the pot.
Place over low heat and mix – pass through the immersion arm, leaving a few lumps.
The jam is ready when a drop of jam is dropped onto the edge of a plate and the jam does not run.
Place in sterilized jars – turn the jars upside down for 15 minutes then put them back upright.
DLP Tips
Replace star anise with cinnamon or vanilla.
Other interesting pairings: tonka bean – rosemary or thyme
Enjoy on a nice slice of fresh bread and butter – or with fromage blanc and granola. Or as an accompaniment to a mild sheep's milk cheese.
