Best Plum Kissed Pear Jam Recipes
PLUM-KISSED PEAR JAM
"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!"
Provided by Taste of Home
Time 30m
Yield 6 cups.
Number Of Ingredients 4
Steps:
- 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.
Nutrition Facts : Calories 102 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 0 sodium, Carbohydrate 26g carbohydrate (25g sugars, Fiber 0 fiber), Protein 0 protein.
PLUM KISSED PEAR JAM
Make and share this Plum Kissed Pear Jam recipe from Food.com.
Provided by Sharon123
Categories Pears
Time 30m
Yield 6 cups
Number Of Ingredients 4
Steps:
- In a kettle, combine pears and plums.
- Stir in pectin.
- Bring to a 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 not longer than 24 hours.
- Refrigerate or freeze.
Nutrition Facts : Calories 795.9, Fat 0.2, Sodium 19.3, Carbohydrate 206.4, Fiber 3.6, Sugar 193.6, Protein 0.5
PLUM-KISSED PEAR JAM RECIPE
How to make Plum-Kissed Pear Jam Recipe
Provided by @MakeItYours
Number Of Ingredients 5
Steps:
- 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.
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