The method I will take you through in this video has been passed onto me by my Mother, who used to make me harvest, poach and bottle pears for use throughout the year - a job I tried my best efforts to avoid.

Well, now that I am a Father myself, I have learned to love this ritual and the way it can bind us together as a family, or with friends as you can enjoy this process over a morning or a whole day!

So, we will start by showing you how to sterilize the jars and lids, then make a simple sugar syrup with a 5:1 ratio of water to sugar, and this is a very versatile sugar syrup recipe that can be used for multiple fruit preserves.

After that, I will show you how to expertly peel and core the pears, and then quarter them, leaving no brown skin on the flesh and why this is so important.

Watch as we poach the pears in the sugar syrup for 3-4 minutes, or until they are tender and finally, pack the pears into the jars, pouring the hot sugar syrup over them using the overflow method.

We will take you through the process of sterilizing and sealing the jars, allowing for months or even years of storing this versatile and delicious fruit.

I will also share some additional tips for bottling pears, such as using ripe pears, using a sharp knife to peel and core the pears, and packing the pears tightly into the jars.

Here's the method in a snapshot:

1. Sterilize the jars and lids. You can do this by placing the jars in a 100 degree oven for 5 minutes.

2. Make a simple sugar syrup by combining 5 parts water and 1 part sugar. Bring the syrup to a boil and then let it cool slightly.

3. Peel and core the pears.

4. Quarter the pears and poach them in the sugar syrup for 3-4 minutes, or until they are tender.

5. Pack the pears into the jars in an aesthetically-pleasing way, being careful not to cut or squash the pears

6. our the hot sugar syrup over the pears, allowing the liquid to overflow

7. Carefully remove any air pockets (don't skip this step!)

8. Seal the jars and let them cool completely.

The pears are ready to eat straight away and will keep for at least two years, if not longer.