Plum and pear preserves

Plum and pear preserves


12 people made this

About this recipe: Years ago, when I complained my pear jam was bland, an aunt suggested that I add plum pulp to my next batch. I did...and then I won the grand prize in a recipe contest with the thick tasty results!

Margaret Zickert

Serves: 48 

  • 500g chopped or coarsely ground peeled pears
  • 250g chopped or coarsely ground peeled plums
  • 1 (13g) sachet pectin
  • 1kg sugar

Prep:20min  ›  Cook:10min  ›  Ready in:30min 

  1. In a large saucepan, combine pears and plums. Stir in pectin. Bring to full rolling boil over high heat, stirring constantly. Stir in sugar; return to the 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 no longer than 24 hours. Refrigerate or freeze.

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