COOKING TIME: 25 MINS
MAKES: 4 CUPS
INGREDIENTS
900g pears, ripe peeled, cored and puréed
300g nectarines, peeled, stones removed and puréed
800g white sugar
50g sachet of jam setting mixture (see tips below)
PREPARATION
You will need sterilized jars to store your jam (see tips for sterilizing
here).
METHOD
1. Place the pureed fruit mixture into a large saucepan and heat
over medium heat.
2. Add the sugar and jam setting mixture to the pureed fruit.
Mix well.
3. Reduce the heat to low and stir until the sugar is dissolved
then increase the heat and bring the mixture to the boil.
4. Boil for 5 minutes, stirring occasionally
5. Remove the pot from the heat and allow the jam to cool for
10 minutes.
6. Pour your delicious pear and nectarine jam into the sterilized jars.
7. Seal, label and date the jars.
** Your pear and nectarine jam will keep for up to 6 months in
well sterilized jars, stored in a cool, dry place.
** Once you’ve opened your pear and nectarine jam jar, store it
in the fridge.
** It’s important to label and date the jars so have some labels
and a pen handy in the kitchen to mark the date made and
jam type.
VARIATIONS AND TIPS
** If you don’t have fresh pears, use 900g drained canned pears
** Unlike other jam recipes, these jams don’t start to set in the
saucepan, they set once in the sealed jars.
** Try the brand Jamsetta jam setting mixture as it only contains
sugar, pectin and citric acid.
** As an alternative to jam setting mixture, try making your own
using 2 tbs lemon juice or ¾ tsp citric acid mixed with 1 tsp
sugar and 2 tbs warm water.
NOTE
Always look for organic ingredients to be sure you are avoiding
additives. Check the label carefully to ensure there are no nasties
in your ingredients.
