Apple and Pear Jam with Tarragon
Peel the apples and pears. Halve, remove the seeds, and dice small. Weigh the fruit. If the fruit is more or less than 1 kg (approximately 35 ounces), adjust the amount of sugar to half the amount of fruit. Zest the lime, and squeeze the juice.
Mix the fruit with the jam sugar, the lime zest, and the lime juice. Mix well and let rest for 2 hours. Remove the leaves from the tarragon. Bring to a boil, stirring constantly. Add the tarragon leaves to the jam, and stir to combine. Divide the jam into prepared jars, seal tightly, and cool completely.