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!
500g chopped or coarsely ground peeled pears
250g chopped or coarsely ground peeled plums
1 (13g) sachet pectin
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Method Prep:20min › Cook:10min › Ready in:30min
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.