Monday, 30 August 2010

Nashi jam - recipe

Sorry, I didn't get round to blogging at the weekend, Saturday I was up and out early and spent the day fabric shopping in Nippori, it was 35degs and lugging all the lovely fabrics back nearly killed me, I got home and crashed. Then yesterday we did the usual grocery shopping mission and then Daddy-ebi took Ebi-kun to the pool so I spent some time with my new best friend (the sewing machine!).

This morning we finally got round to making nashi (Asian pear) jam, there are lots of nashi orchards around here so they are quite cheap, especially the ones that don't look perfect enough for the supermarket.

What you need: (makes 2-3 jars)
1kg peeled and chopped nashi
2 lemons zested and juiced
500g sugar
200ml water
sterilized jars
small child to do all the hard work

Give the lemons to the small child to wash and zest, I juiced them because I don't own a juicer so I use the old fork wiggling method. He looks like he is concentrating so hard in the pictures but let me tell you he witters like an old woman!
When the small child has finished with the lemons, peel and core the nashi then give the small child the rest to chop into small pieces. I just realised that this picture looks like he is about to cut his fingers off but he had in fact just finished the cut and was moving the nashi out of the way.
Put the nashi, lemon and water in a heavy based pan and simmer until the fruit is soft (you may dismiss small child now or get them to do the washing up) then add the sugar and boil hard for 10 -15 minutes. I used 300ml of water and I think it was too much so I suggest less. Let it stand for 10 minutes then spoon into sterilised jars. Eat on freshly made bread - guess what we are having tomorrow morning?
There are more nashi recipes here!
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