6 – 8 medium sized Pears
2 large Apples
50ml Lemon Juice
30ml Dark Rum
1tsp mixed Spice
Prepare and wash three 320ml jam jars with their lids in your dishwasher. Soak the sultanas in the brandy for 20 minutes. Peel your pears and apples and dice. Steam your fruit with the lemon juice on a medium heat with the lid on. Steam for 15 minutes, stirring occasionally. Add the sugar and soaked sultanas with any excess rum. Stir until the sugar is dissolved and bring to a rapid boil then reduce the heat slightly. As your mixture cooks out the spices, you will notice the appearance getting darker.
Remember you don’t want the solids to sink and stick to the bottom as it will undoubtably burn. So, stir your jam every minute or so, being careful with the slight bubbling and occasional splashing of your boiling jam. Don’t worry too much, just be careful.
After just a 10 minute boil you will notice the gel in your jam getting thicker. When you can see the Jam fall from the wooden spoon in small clumps – your jam is ready! Now pour your jam into your sterilised jam jars using your sterilised jam funnel and ladle. Seal the lids tightly and re-sterilise in a steamer or a large saucepan (lid on) with a couple of inches of boiling water for about 20 minutes.
Top Tip: Enjoy by the spoonful whilst eating a quality dark chocolate. But try not to eat too much won’t you! Also great with vanilla ice cream for an extra indulgent Christmas, no hassle dessert. Also this jam is very interesting with your Christmas cheese board or a pork terrine. And if you wanted to be a bit different with your mince pies this year, why not substitute Dadda’s Xmas X Rated for that factory made mincemeat and make a pie to be proud of…