Instructions: 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 until fruit is soft. Discard muslin bag; add sugar, lemon peel and juice. Stir until sugar dissolves. Increase heat; boil rapidly 15-20 minutes or until jam reaches 105C. Remove from heat and remove scum.

Cool for 5 minutes. Ladle into hot jars and seal.

Keeps for 3-4 months.

Ensure storage jars are well sterilised.

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