Green tropical pear jam

 It's summertime in Northern New South Wales and we have tropical pear trees dripping with fruit.  I might have been a little early harvesting but, I was on a mission to beat my competitors (possums, birds, fruit bats just to name a few). Hence, I needed to convert these rock hard, tough skin pears into something edible.

The jam may have turned out a little thick and sticky so will rename jam to be pear compote, a cheeseboard accompaniment.

I have a dear friend "Fay" who keeps me supplied with clean small jars (labels expertly removed), ready to have them refilled and delivered with something delicious inside.

Ingredients

About 6 or more green tropical pears, peeled and diced

400d white sugar

Juice of 1 lemon

1/4 teaspoon ground ginger or cinnamon

1/2 teaspoon vanilla

Method

Macerate

Place diced pears, sugar, and lemon juice in a bowl

Cover and rest 4 hours or overnight in fridge

Next morning, tip everything into deep jam pan, bring to a boil, gently stirring until sugar dissolves

Increase heat and boil for 30 to 45 minutes stirring often

Check to see if set

Stir in spices and vanilla

Remove from heat

Ladle into sterilised jars

Seal whilst hot

Enjoy

Mamma Marmalade