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- Peel and core pears; tie cores in a muslin bag. Chop flesh.
- Peel and dice peaches.
- In a large saucepan bring pears, muslin bag, peaches and water to the boil. Reduce heat, simmer till fruit is soft. Throw away muslin bag; add in sugar, lemon peel and juice. Stir till sugar dissolves. Increase heat; boil rapidly 15-20 min or possibly till jam reaches 105C. Remove from heat and remove scum.
- Cold for 5 min. Ladle into warm jars and seal.
- Keeps for 3-4 months.
- Ensure storage jars are well sterilised.
