Turn the heat down a little and let simmer for 1.5 - 2 hours until thickened, stirring often and skimming off the top as required

The jam is fine left like this and will be a pretty amber colour. To take it a step further, caramelize it by turning up the heat and watching it without stirring until it darkens. Be careful not to take it too far or it will be burnt jam rather than caramelized

Keep in a cupboard until opened, then refrigerate and use within 6 weeks

Yields 6 x half pint jars so serving size noted is per jar

Delicious on toast and actually goes nicely with pork and ham

If you swap out some pears and add apple you get a lovely pear & apple preserves recipe. I use 70% pears to 30% apples and use apple juice instead of pear juice. That works out to 1750g pears and 750g apples and goes great with the spiced recipe and the vanilla one