Plum-Kissed Pear Jam
Quick Cooking
"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!"
SERVINGS: 48
CATEGORY: Condiment
METHOD: Freezer (Jams, Jellies or Pickles)
TIME: Prep: 20 min. Cook: 10 min. + cooling
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:
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. 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.