Recipe by Sharon123
I got this out of Quick Cooking magazine. I haven't tried it yet, but it sounds good!
Top Review by BothFex
I live in the Willamette river valley where in late summer pears and plums are plentiful and CHEAP! I bought a ton of plums at a local farm and my own pear tree showered us with bartlets. I was looking for a new way to "put up" all this fruit and so was delighted to find this recipe! I did cut the suger to 4 1/2 cups. I find that it makes a looser jam, but one that's still plenty thick for toast. I do this with all my jam recipes as I believe it allows more of the fruit flavor to come through (particularly with pear jam- if there's too much suger it tastes like glorified honey). I also found that if I mash the fruit with a potato masher just before pouring it into the jars that the fruit becomes suspended or more evenly distributed throughout the jam (as opposed to just floating on top) while remaining acceptably "chunky." My husband has proclaimed this his new favorite and at the rate he's putting it away I'll be lucky if my supply will take us through till next season. Thanks for such a great recipe!
- 3 cups pears, coarsely chopped or coarsely ground
- 1 cup pitted plum, coarsely chopped or coarsely ground
- 1 (1 3/4 ounce) package powdered fruit pectin
- 5 1⁄2 cups sugar
Directions See How It's Made
- In a kettle, combine pears and plums.
- Stir in pectin.
- Bring to a full rolling boil over high heat, stirring constantly.
- Stir in sugar; return to a full rolling boil.
- Boil for 1 minute, stirring constantly.
- Remove from the heat; skim off foam.
- Pour into jars or freezer containers and cool to room temperature, about 1 hour.
- Cover and let stand overnight or until set, but not longer than 24 hours.
- Refrigerate or freeze.