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
PEACH-PLUM JAM
The skins from stone fruit will contribute color and flavor to the jam. But for a smoother mixture, you can start by peeling peaches: Carve an X in the bottom of each and plunge them into boiling water for 30 seconds, then transfer them to an ice-water bath to stop the cooking; the skins will slip off. For plums, just lift the skins out of the cooked jam with a fork.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Time 45m
Yield Makes about 5 cups
Number Of Ingredients 5
Steps:
- Stir together fruit, sugar, and 1/4 teaspoon salt in a large heavy-bottomed pot. Bring to a boil, stirring until sugar is dissolved and mashing fruit with a potato masher. Add lemon juice; continue to boil, stirring frequently, until bubbles slow, chunks of fruit show at top, and mixture clings to a spoon but falls off in clumps, 10 to 12 minutes. Skim foam from top.
- Ladle jam into clean containers, leaving 3/4 inch of headroom. Let cool completely. Cover, label, and refrigerate up to 1 month, or freeze up to 1 year.
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 Allrecipes Member
Time 30m
Yield 48
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 96.3 calories, Carbohydrate 24.9 g, Cholesterol 0 mg, Fat 0 g, Fiber 0.4 g, Protein 0.1 g, SaturatedFat 0 g, Sodium 0.1 mg, Sugar 24.2 g
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 Allrecipes Member
Time 30m
Yield 48
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 96.3 calories, Carbohydrate 24.9 g, Cholesterol 0 mg, Fat 0 g, Fiber 0.4 g, Protein 0.1 g, SaturatedFat 0 g, Sodium 0.1 mg, Sugar 24.2 g
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