Let’s Make Christmas!
It must be built in to my Northern Hemisphere DNA, but October is not supposed to be this hot ~ not that I mind that much, well, I am a bit miffed that I can’t wear my boots and woolly scarves just yet, but other than that I am not that displeased….however, I do like seasonal cooking, so when I threw open the French windows this morning and saw the soaring mercury, I was a little perturbed that my Christmas preserving may seem somewhat bizarre today. Undeterred, I hunted out empty jam jars and searched for rubber sealing rings ~ I was on a mission to prepare spiced festive stuff and the fact that it was 30 degrees C was neither here nor there.
|I have been playing with my photo editing programme again, see above for Van Gogh style arty farty photo painting!|
13 to 15 pears, depending on size, small and slightly under-ripe
5 cinnamon sticks, broken into smaller pieces
4″ piece of fresh ginger, chopped into small pieces
zest and juice of 2 large lemons
225g (8ozs) white sugar
1 litre red wine
Pre-heat the oven to 130C/250F/Gas Mark 1/2.
Carefully peel the pears leaving the stalks intact. Divide them between 2 x 1 litre (1 3/4 pint) jars and 1 x 500ml (18fl oz) jar; I used Kilner jars.
Distribute the lemon zest, lemon juice, cinnamon sticks, fresh ginger, sugar and wine between all the jars, making sure that the pears are covered by the liquid.
Cover the jars but do not seal and place them in the oven for 3 hours.
Remove them and seal the jars whilst they are hot, taking care not to burn yourself and to use oven gloves; I use rubber sealing rings on my Kilner jars.