Rosemary Shrager talks us through her recipe for Pear & ginger jam

1. You will need a piece of clean muslin cloth. Into this put the fresh ginger with the rind and the pips of the lemon. Tie up with string.
2. Put the pears and juice of the lemon into a saucepan with water and the bag of muslin and bring slowly to heat and simmer for 15 to 20 minutes or until the pears are soft.
3. Now add the sugar and stem ginger to the pears and cook for a further 50-60 minutes or until it’s at setting point, skimming the top of the jam as you go. It is important to stir occasionally so it doesn’t catch on the bottom.
4. Now when it is done squeeze as much out of the muslin as possible to gain all the lovely ginger flavour.
5. To test whether the jam is done the temperature should be between 104oC and 107oC. I put a spoonful of the jam onto a cold plate I’ve had in the freezer; if it ripples it should be set, but if not simmer for a little longer. When it is done put into sterilised jars. You should have around 2kg in weight.