Season: August to December. I love pickled fruits and always look forward to opening a jar to serve with cold poultry and ham. Small, hard pears are ideal for use in this recipe, and it’s a very good way to deal with a barrel-load of them. If you stick with the basic quantities of sugar and vinegar, this recipe can easily be adapted for use with other fruits and different spices (see the variations below).

　　

Ingredients

makes two to three 16-ounce jars

　　1 1/4 cups cider vinegar or white wine vinegar

　　2 cups granulated sugar

　　1 ounce fresh ginger, bruised

　　1 (2-inch) piece of cinnamon stick

　　1 teaspoon allspice berries

　　2 1/4 pounds small, firm pears

　　1 teaspoon cloves

　　

Step 1

Put the vinegar, sugar, ginger, cinnamon, and allspice berries into a large pan over low heat, stirring until the sugar has dissolved, then bring to a boil. Turn down the heat to a simmer.

　　

Step 2

Meanwhile, start peeling the pears, keeping them whole and with stems attached. Stud each pear with 2 or 3 cloves and add to the hot vinegar. Simmer the pears very gently for 15 to 25 minutes, until they are tender but not too soft. Remove with a slotted spoon and pack them into warm, sterilized jars (see p. 21).

　　

Step 3

Bring the spiced vinegar syrup to a boil and boil for 5 minutes, then strain it over the pears. Cover the jars with vinegar-proof lids (see p. 22). Keep for at least 1 month before using. Use within 1 year.

　　

VARIATIONS

Step 4

Different spices can be used – try cardamom and coriander, with a flake or two of dried chile.

　　

Pickled peaches

Step 5

Plunge 2 1/4 pounds of peaches into a pan of boiling water for 1 minute, then remove. Immerse them in cold water briefly, then peel. Proceed as for the pear recipe, but simmer the peaches for only 3 to 4 minutes.

　　

Pickled crab apples

Step 6

Prick 2 1/4 pounds of crab apples all over with a needle or skewer (this will prevent the skins bursting). Use well-colored ornamental varieties.

　　The River Cottage Preserves Handbook by Pam Corbin.Pam Corbin has been making preserves for as long as she can remember, and for more than twenty years her passion has been her business. Pam and her husband, Hugh, moved to Devon where they bought an old pig farm and converted it into a small jam factory. Using only wholesome, seasonal ingredients, their products soon became firm favorites with jam-lovers the world over. Pam has now hung up her professional wooden spoon but continues to "jam" at home. She also works closely with the River Cottage team, making seasonal goodies using fruit, vegetables, herbs, and flowers from her own garden, and from the fields and hedgerows.