Confiture de poires

Technical stages for Confiture de poires :

• Peel the pears and cut them into tiny pieces.
• Add the lemon juice and sugar.
• Mix thoroughly using a wooden spatula.
• Add the split vanilla bean and leave to macerate several hours until sugar is completely dissolved.
• Once the sugar is melted, place the preparation in a saucepan. Bring to a boil. Cook until the temperature of the mixture is around 105 - 110°C.
• When finished, fill the jars with the hot jam.
• Lock the jars with their lids and place them up side down to cool.