Ginette Mathiot is the cookery writer who according to the New York Times 'taught French cooking to the French'. Best known for her 1932 classic 'I Know How to Cook' she died in 1998 at the age of 91. Here we republish her simple, sophisticated pear jam recipe.
- 4 ½ 1lb (2kg) pears, peeled, cored and quartered
- A few cloves, or 1 vanilla bean, split in half lengthwise and seeds scraped out, or finely grated lemon zest
1. Put the pears in a large ceramic or nonreactive bowl with alternating layers of sugar (scant 375g sugar per 500g fruit). Cover with a lid or clingfilm and steep for 12 hours.
2. The next day, transfer the pears to a large preserving pan and bring to a boil. Cook for 1 hour, stirring regularly to make sure the jam doesn't stick to the bottom of the pan.
3. About 15 minutes before the end of the cooking time, skim with a slotted spoon to remove scum floating on the surface. You can enhance the flavour of the jam by adding 3-4 cloves, a split vanilla pod and its seeds, or the finely grated zest of one lemon.
4. Pour the jam into sterilised jars and seal with sterilised lids.
5. Process in a boiling-water canner for 5 minutes.
More jam recipes here