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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 48 |
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Years ago, when I complained my pear jam was bland, an aunt suggested that I add plum pulp to my next batch, recalls Margaret Zickert from Deerfield, Wisconsin. I did...and then I won the grand prize in a recipe contest with the thick tasty results! Ingredients:
3 cups chopped or coarsely ground peeled pears |
1 cup chopped or coarsely ground pitted plums |
1 package (1-3/4 ounces) powdered fruit pectin |
5-1/2 cups sugar |
Directions:
1. In a kettle, combine pears and plums. Stir in pectin. Bring to full rolling boil over high heat, stirring constantly. Stir in sugar; return to a full rolling boil. Boil for 1 minute, stirring constantly. Remove from the heat; skim off foam.
2. 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. Yield: 6 cups.
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