Prep 30 mins
Cook 20 mins
I made this recipe by experimenting with several other pear jam recipes. It turned out really good so I decided to post.
- In a large pot, put the pears, fruit pectin and lemon juice, bring to a full rolling boil and cook until thickened, stirring constantly. Add butter to keep from foaming.
- Stir in sugar quickly. Return to full rolling boil and boil exactly 1 minute.
- Remove from heat and skim off any foam.
- Ladle into jars filling to within 1/8 inch of tops.
Very easy and yummy. Next time, I will try adding oranges as some have suggested, as it is very sweet as is. Pears are my favorite non-berry fruit, and turned them into a delicious marmalade.
This is a lovely jam which is dead easy to make. I didn't read the instructions properly, liquidized all the fruit first [thank you Krista], threw the whole lot - including the sugar, pectin and a couple of apples, into a large pot and boiled it. It was at setting point within 10 mins of a rolling boil and perfect marmalade consistency once cooled. I also doubled the recipe, plus a large tin of pineapple, but only used 40 grm pectin but it may be our pectin in bularia is stronger than yours. I will definately make this again as have a wealth of pears at the mo but I think I will add an orange or two next time to make it even more like a marmalade.
this jam turned out really well. i doubled the recipe and threw in a couple of green apples to balance the sweetness. i tossed all the fruit into my food processor and came close to pureeing it before cooking. the results were a little more like marmalade because of the texture. very delicious and makes about six pints with a double recipe.