I used to blog regularly but somehow life took over and it took a back seat – but no more!
This is where I am going to share ideas, recipes, idle thoughts nothing to do with jam, and maybe let off steam! Hopefully you will join in, and find things of interest. To celebrate turning over this new leaf the IT department ( husband Trev ) and I had lovely hot croissants for breakfast with my latest love – Pear and Dark Chocolate Jam. Forget Nutella – this jam is fantastic, lovely and oozy with chunks of pear, a really great marriage. There are some good prices around on pears at the moment, why not make a batch, especially if you are having guests for Christmas, breakfast on Christmas morning sorted. I’ll give the recipe below – but don’t forget Pear and Orange Chutney, Pickled Pears, Mulled Pears – make the most of those bargain prices.
IT Manager had to go to an IT blah blah boring show recently, so we parked at Brent Cross and I took the opportunity to do some ‘market research’ on trends and fashions in cookware and kitchen paraphernalia. In reality in meant me being in John Lewis all day having a great time – I never get to go to shops, everything is done online so I truly did have a great time. I kept returning to the same cash desk and by the time I left the lady there knew where I lived, how many grandchildren I have etc etc Anyway, I bought a lovely new preserves recipe book purely for the Pear and Chocolate Jam recipe! It is called Notes from the Jam Cupboard by Mary Tregellas – here’s the recipe
Pear and Dark Chocolate Jam
1kg / 2lb 4oz ripe pears
juice of 2 lemons
800g / 1lb 2oz granulated sugar
a pinch of ground cinnamon
150g / 51/2oz good quality dark chocolate
Makes 6-7 227g/8oz jars Keeps for 12 months
Peel, core and roughly dice the pears; chop the chocolate
Put the pears and lemon juice into a preserving pan and cook over a gentle heat for 4-5 minutes, stirring from time to time
Add the sugar and cinnamon and stir over a low heat until the sugar has dissolved. Simmer for 20-30 minutes then test for a set
It will be a soft set but should not be too liquid
Stir the chocolate into the warm jam until it is melted and thoroughly combined
Pot into warm sterilised jars in the usual way – that’s it!
Obviously there are many other lovely recipes in the book and Mary very helpfully gives recipes and ideas for things to make with the new preserves
Top Tip for Sloe Gin from Jackie Meadowcroft
I was very interested to read your recipe for sloe gin and I have a little tip to reuse the sloes. Once the gin has been racked off the gin soaked sloes, add four tablespoons of sugar and a cheap bottle of red wine. The cheaper the better. Shake until all the sugar has dissolved and store in a cool dark place for four weeks.
Decant and drink – it tastes amazing!
Thanks Jackie – I’m going to try that
This is where I am going to share ideas, recipes, idle thoughts nothing to do with jam, and maybe let off steam! Hopefully you will join in, and find things of interest. To celebrate turning over this new leaf the IT department ( husband Trev ) and I had lovely hot croissants for breakfast with my latest love – Pear and Dark Chocolate Jam. Forget Nutella – this jam is fantastic, lovely and oozy with chunks of pear, a really great marriage. There are some good prices around on pears at the moment, why not make a batch, especially if you are having guests for Christmas, breakfast on Christmas morning sorted. I’ll give the recipe below – but don’t forget Pear and Orange Chutney, Pickled Pears, Mulled Pears – make the most of those bargain prices.
IT Manager had to go to an IT blah blah boring show recently, so we parked at Brent Cross and I took the opportunity to do some ‘market research’ on trends and fashions in cookware and kitchen paraphernalia. In reality in meant me being in John Lewis all day having a great time – I never get to go to shops, everything is done online so I truly did have a great time. I kept returning to the same cash desk and by the time I left the lady there knew where I lived, how many grandchildren I have etc etc Anyway, I bought a lovely new preserves recipe book purely for the Pear and Chocolate Jam recipe! It is called Notes from the Jam Cupboard by Mary Tregellas – here’s the recipe
Pear and Dark Chocolate Jam
1kg / 2lb 4oz ripe pears
juice of 2 lemons
800g / 1lb 2oz granulated sugar
a pinch of ground cinnamon
150g / 51/2oz good quality dark chocolate
Makes 6-7 227g/8oz jars Keeps for 12 months
Peel, core and roughly dice the pears; chop the chocolate
Put the pears and lemon juice into a preserving pan and cook over a gentle heat for 4-5 minutes, stirring from time to time
Add the sugar and cinnamon and stir over a low heat until the sugar has dissolved. Simmer for 20-30 minutes then test for a set
It will be a soft set but should not be too liquid
Stir the chocolate into the warm jam until it is melted and thoroughly combined
Pot into warm sterilised jars in the usual way – that’s it!
Obviously there are many other lovely recipes in the book and Mary very helpfully gives recipes and ideas for things to make with the new preserves
Top Tip for Sloe Gin from Jackie Meadowcroft
I was very interested to read your recipe for sloe gin and I have a little tip to reuse the sloes. Once the gin has been racked off the gin soaked sloes, add four tablespoons of sugar and a cheap bottle of red wine. The cheaper the better. Shake until all the sugar has dissolved and store in a cool dark place for four weeks.
Decant and drink – it tastes amazing!
Thanks Jackie – I’m going to try that
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