This recipe was requested by one of our Insta community. If you don't have saffron don't worry just leave it out and add some ginger or star anise. Perfect served with cheese.
1.6 kg Pears
1.25 kg sugar (warmed)
50g Fowlers Vacola Jamsetta
Peel, halve and core the pears. Slice and place into your Fowlers Vacola Preserving Pan with 4 threads of saffron (or a knob of ginger or 2 star anise). Just cover with water. Cook pears until very soft. Push the pears through a fine sieve. For each 1.25 kg of pulp, add 1.25 kg sugar and 50g Jamsetta that has been warmed in a stainless steel bowl in a slow oven. Return to your Preserving Pan & heat over a medium heat stirring until sugar has completely dissolved. Continue to cook ( approx. 20 minutes) until the paste thickens. Bottle into sterilised # 14 Fowlers bottles and seal immediately with Fowlers Vacola Kleerview Cellophane Covers or Fowlers Preserving Wax.