Ingredients for Plum Kissed Pear Jam
- 1 kg ripe pears, chopped
- Plum
- Powdered Fruit Pectin
- 1 kg (7 cups) granulated sugar
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How to Make Plum Kissed Pear Jam
- Wash and chop 1 kg ripe pears and 500g ripe plums into small pieces.
- In a large, heavy-bottomed saucepan, combine the chopped pears and plums with 75ml (1/3 cup) lemon juice and 1 packet (1.75 oz) liquid pectin.
- Bring the mixture to a full rolling boil over high heat, stirring constantly. This is crucial for activating the pectin.
- Stir in 1 kg (7 cups) granulated sugar. Be sure to stir consistently to prevent scorching.
- Return the mixture to a full rolling boil, again stirring constantly.
- Boil hard for exactly 1 minute, stirring continuously to prevent sticking.
- Remove the saucepan from the heat.
- Skim off any foam that rises to the surface using a spoon.
- Ladle the hot jam into sterilized jars, leaving about 1/4 inch headspace.
- Process in a boiling water bath for 10 minutes (adjust according to your altitude – check a canning guide for precise times).
- Remove the jars and let cool completely. You should hear a satisfying 'pop' as the jars seal.
- Once completely cool, check the seals. Store sealed jars in a cool, dark place. Unsealed jars should be refrigerated and consumed within 2-3 weeks.
Nutrition Information (Approximate per serving)
Sodium
0 g
Sugar
774g
Fat
0g
Carbs
68g
