Plum and pear preserves

    (11)
    30 min

    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!


    13 people made this

    Ingredients
    Serves: 48 

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

    Method
    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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    Reviews & ratings
    Average global rating:
    (11)

    Reviews in English (11)

    by
    26

    This was pretty good. I used more like 1/2 and 1/2 on the fruit. I also threw in 2 pluots that I had. The color of the jam was beautiful. It was a little too sweet even with 5 c. sugar. It could have easily been sweet enough with 4 c. sugar. I also always throw in an extra 1/2 box of pectin in jams. I like a really thick jam and this helps that happen quickly. I made this jam again with 2 pluots again, a handful of strawberries that I had on hand (and no one was going to eat) and an apple that started to get mushy. I threw it all in, cooked, sugared and jarred. It came out awesome!!! You can't pick which fruit you taste, but it is wonderful. The color is always awesome too!  -  29 Aug 2008  (Review from Allrecipes US | Canada)

    by
    21

    Very Yummy and very easy!! I had a bunch of plums that were over-ripe and getting mushy and they worked great in this. I didn't make any changes! Great Jam! It made about 6 pint size jars.  -  25 Mar 2007  (Review from Allrecipes US | Canada)

    by
    17

    I love this recipe, but it calls for way too much sugar. Both times I made it I only put it half of what it calls for. Its easy and tastes great.  -  06 Oct 2010  (Review from Allrecipes US | Canada)

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