Plums and pears do sound an unusual combination for a preserve, but the taste is super. I was given the recipe by a friend from whom I used to swap apples for pears. I was really surprised as I do not like pears at all!!!
Ingredients
2lb plums
2lb pears 1 1/2 pints cold water 3lb preserving sugar Method
1 Wash the plums, cut in half and destone.
2 Peel, core and remove any brown bits from the pears, cut into thin slices. 3 Place all the fruits and water into a large pan (the pan should come to no more than 1/3 full). 4 Simmer until all of the fruit is soft. Reduce the heat to minimum. 5 Add sugar, stir until all the sugar is dissolved, do not allow the mixture to boil (or jam will be grainy). 6 Bring the mixture to a hard boil, until setting point is reached (approx 103 deg c). 7 Test for setting point, take a chilled saucer and place a teaspoonful on it, draw little finger through the jam, if it wrinkles setting point is reached, if not reboil. 8 Ladle jam into sterilised warm jars using a funnel for safety. 9 Allow to cool completely. 10 Seal with a wax disc and cover with a cloth cover or use a metallic screw on lid. Notes
Conference Pears work really well.
The pears can be substituted for cooking apples to make a slightly sweeter jam.
Jam sugar is good alternative to preserving sugar.
If using granulated sugar a little extra lemon juice (fresh or bottled) will be needed.
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Plum and Pear Jam
19/09/2009 by Crafty Cookie
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