Peel , core and finely slice 1 kg of beurre bosc pears .
Place the sliced pears in a large saucepan with the juice of 4 lemons and the pulp of 10 passionfruit OR 3 x170 gm tins of passionfruit pulp and 2 cups of water .
Gently simmer until the pears are tender
.
Then add 1.5 kg of castor sugar and stir through until sugar is dissolved .
Allow to boil rapidly for 20 minutes , it will thicken slightly and reduce a little .
When ready , fill the hot jam into sterilised jars and seal .
Place the sliced pears in a large saucepan with the juice of 4 lemons and the pulp of 10 passionfruit OR 3 x170 gm tins of passionfruit pulp and 2 cups of water .
Gently simmer until the pears are tender
Then add 1.5 kg of castor sugar and stir through until sugar is dissolved .
Allow to boil rapidly for 20 minutes , it will thicken slightly and reduce a little .
When ready , fill the hot jam into sterilised jars and seal .
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