Pear and Orange Butter

This makes a very sweet, rich fruit spread. Good on scones or toast, dollop it on your porridge or sandwich a sponge together with it.

1.5 kilos of pears

300 ml water

juice and zest of half an orange

1/4 tsp freshly grated nutmeg

Jam sugar (with added pectin)

1. Peel, core and dice the pears, then cook them, covered, in the water until they're soft. Purée by pushing through a sieve or using a stick blender.
2. Weigh the purée and for each 600g add 400g sugar. Add the orange juice and zest and the nutmeg.
3. Heat gently until the sugar has dissolved, then bring up to a gentle boil
4. Boil until the mixture is thick and setting point has been reached (test a teaspoonful dropped on a cold saucer and let cool). How long this takes depends on how juicy your pears were, and hence how liquidy the mixture was to start with. It took mine about 25 mins.
5. Pour immediately into hot sterilised jars and seal.

I made 2 and a half 8oz/227g jars with this quantity.