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Pear jam
30 m active | 30 m total
Nutrition facts per serving:
  • Energy in kcal about 207
  • Fat about 0g
  • Carbohydrates about 50g
  • Protein about 0g
This is needed
This is needed for 1 litre
  • 1.5 kg pears peeled, cored, diced
  • 100 g sugar
  • 1 tsp rosemary, finely chopped
  • 1 organic lemon, a little grated zest, the whole juice
  • 500 g preserving sugar (Coop)
  • 6 dessert glasses, each approx. 250 ml
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And that's how it's done
And that's how it's done
Mix the pears, sugar, rosemary, lemon zest and juice in a large pan. Cover and cook over a medium heat for approx. 10 mins.
Add half of the preserving sugar, bring to the boil while stirring, then boil fast for 2 mins. Stir in the remaining preserving sugar and continue to boil for a further 2 mins., skimming off any foam. Ladle the jam into the clean, pre-warmed jars while still boiling hot, fill the jars to just below the rim, seal immediately. Briefly upend the screw-top jars, leave to cool on an insulating surface.