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!
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)
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)
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)