Method

• 1.
  Place pear, Champagne, 2 bay sprigs and 3 cups (750ml) water in a large saucepan over medium heat.
• 2.
  Bring to the boil, then boil for 1 hour or until liquid has reduced by more than half and fruit is very soft.
• 3.
  Mash the fruit. Line a sieve with muslin or a clean Chux cloth and set over a bowl.
• 4.
  Add fruit and liquid, and set aside at room temperature overnight to drain.
• 5.
  Measure 2 cups (500ml) liquid, adding water if necessary. Place in a pan with sugar and jamsetta over medium heat.
• 6.
  Cook, stirring until sugar dissolves, then simmer for 10 minutes or until mixture reaches 105°C on a thermometer.
• 7.
  Pour into a sterilised jar and add remaining bay sprig.
• 8.
  Set aside at room temperature for 2 hours or until set. Serve with gouda.