Lots and lots of jam.
Jam with SUGAR in it. Old-fashioned jam with sugar. Now I like to eat healthy at the best of times, but I don’t see occasional sugar as the enemy, and I don’t want always to take lovely treats I really enjoy and find a more nutritious version. Sometimes I just want nanna jam.
This is such a lovely nanna jam too, and so easy to make. Equal parts pear and sugar (I KNOW) with a squish of lemon juice and some cinnamon sticks and a vanilla bean.
I took a kilo of pears, peeled and chopped them. I added them to a large, wide pot with a kilo of white sugar, two cinnamon sticks and a vanilla bean (scraping the seeds out first and adding them separately, then throwing the bean into the mix).
I brought the mixture to a boil, and then simmered it, stirring occasionally. After about 45 minutes I took a cold saucer from the freezer and plopped a little dollop on it. My finger left a clean sweep through the jam, so I knew it was done.
I ladled the jam into hot jars I had washed in hot soapy water and dried in the oven on a low heat for 15 minutes. I sealed them while still hot.
This is not easy to do. Use a tea towel!
Then the next day I ate this delicious concoction on a buttery scone with some whipped vanilla cream.
The end.
Reannon Hope says
I’m not a fan of pears but this sounds so easy I want to make some just for the fun of it!
When my mum came to visit she made scones & they were the best damn scones I’ve ever had! I’ve been thinking of making some & I think your pic just made up my mind- I need scones with jam & cream ASAP!
Veggie Mama says
It’s not really pear-flavoured if you know what I mean.
Give me either your mother or her recipe… right now.
Reannon Hope says
The recipe is from the book Country Classics- a collection of 500 recipes from the CWA. Such a great book, I love it.
Recipe couldn’t be easier-
3 cups of SR flour
1 pinch salt
1/2 cup cream
1 1/2 cup milk
Pre- heat oven to 260. Sift flour & salt. Make a well, add cream & milk. Stir with a knife until its a soft dough. Turn out onto floured surface & knead gently. Roll to about 12mm thickness & cut out scones. Place on tray, turn oven down to 250 & bake for 10 mins.
I’m not sure if its the recipe or my mum’s light hands but I have never had a scone that is better! The vanilla flecked cream she served them with didn’t hurt either…drooling right now!
Veggie Mama says
ooh that is divine! I see it’s cream instead of butter, that might be the key to them being light.
I actually cook extremely good scones (my one claim to fame!) and I know a good oven is vital. And being a nanna – I need to look into that.
Thank you SO much for the recipe!
Katie Rainbird says
I do love a pear-y tale with a happy ending.
Veggie Mama says
it’s so peachy!
Sharon Alger says
We’re planning to have a few pear trees, and I would never have thought of this flavour combo, but it sounds perfect. I’ll hang onto this recipe
Veggie Mama says
It was a happy accident. Now I can’t wait to make it again!
Nikki | Styling You says
Oh my … just yum!
Veggie Mama says
Now I need to perfect the gluten-free scone…
Leah says
Hallelujah Stacey! I think there is nothing better than sugar, and forgoing it forever is silliness!
Veggie Mama says
Yeah it’s the ‘forever’ bit that gets me – I just cannot commit to that! No nanna jam? that ain’t living.
cookerandalooker says
There’s nothing like a pot of homemade jam! Unfortunately my last attempt was more like coulis – I couldn’t get it to set for the life of me! It was lovely to finally meet you on the weekend, Stace. Hope it’s not too long between catch ups! x
Veggie Mama says
I did that once – too little sugar! Was still delicious though, and Abby had it on yogurt just about every day. Was wonderful to meet you too – I’m sure we’ll see each other again soon.
Lisa Mckenzie says
Yum I love pears ,I will make this for sure,looks so nice Stacey,real good old fashioned jam everyone needs some of that in the cupboard .Thankyou x
Veggie Mama says
They sure do! I’ve got a ton of the stuff 🙂
thelifeofclare says
I love homemade jam! And with scones, what a perfect afternoon snack!
Veggie Mama says
There’s a very good chance I will be making them today!
Elizabeth@thebackyardlemontree says
Homemade jam is like soul food which offsets any bad effects of the sugar. I’ve never tried a pear jam but it does sound very old fashioned and nanna like which is what you want in a jam.
Veggie Mama says
It’s divine, I promise. Very subtle and delicious. I like your theory… I’m adopting it.
Christie Connelly says
Salivating at the whipped cream. So firm. Perfectly firm.
Veggie Mama says
oh BOY do I take scones and cream very seriously!
katepickle says
I am drooling………. mmmm
BarbaraE says
Ok….I’m a nanna and learning. I’ve a few questions. Firstly, do you add ANY water to the pot which contains the pears and sugar? Secondly, I’m not sure about scraping the seeds from the vanilla bean pod. Do you put the seeds into the mixture as well as the pod? You wrote: “a vanilla bean (scraping the seeds out first and adding them separately, then throwing the bean into the mix).” Sorry but I just don’t get it. And lastly, the cream: “vanilla flecked cream she served ” How do you do that? As I said…I am learning. 🙂 I’m looking forward to your quick response. cheers, Barbara
Veggie Mama says
Hi Barbara! No, you don’t add any water – the heat and sugar will encourage the pears to break down and release their juice.
For the vanilla bean, slice it down the middle with a sharp knife. Take the blade of the knife and scrape it down the inside of the bean to collect all the tiny brown seeds, then put those seeds and the whole bean into the mix. You can remove the bean shell later.
You can also use the vanilla bean insides you’ve just scraped in the cream – it will have little brown flecks in it, and a vanilla flavour. I hope this makes sense! This video should help: http://www.youtube.com/watch?v=bICPn7Ifrh8