Pear Jam
- Ready In:
- 50mins
- Ingredients:
- 6
- Yields:
-
3 pints
- Serves:
- 60
ingredients
- 4 1⁄2 cups pears, finely chopped
- 5 cups sugar
- 1⁄4 cup lemon juice
- 1⁄2 cup crushed pineapple, drained
- 1⁄2 teaspoon butter
- 1 (1 3/4 ounce) package premium fruit pectin
directions
- 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.
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Reviews
-
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.