I got this out of Quick Cooking magazine. I haven't tried it yet, but it sounds good!
Make and share this Plum Kissed Pear Jam recipe from Food.com.
- 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.
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!
This jam is beautiful, I used the amount of fruit suggested but only 4 cups sugar, half of which was jam sugar so I didn't add pectin but also added a squeeze of lemon. The colour is gorgeous and although mine is not very thick due to less sugar content & less pectin used, it is very tasty all the same, Master 4 and Miss 9 both approve. I got 4 nice size jars out of this.
Very tasty, and goes together quickly with just a few ingredients. Last year was the first time I had made any kind of jam or jelly and this was easy enough for a beginner with delicious results. The flavors really come through.