Two Fruit Jam
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Difficulty:
moderate
Difficulty
Preparation:
45 min.
Preparation
Ingredients
for
2
- Ingredients
- 3.333 cups fresh Apricot (stoned and roughly chopped)
- 3 cups rocha Pear (cored and roughly chopped)
- 3 ¼ cups granulated sugar
- 1 Tbsp unsalted butter
Preparation steps
1.
Combine the apricot, pear and sugar in a large mixing bowl. Toss well and cover with a tea towel before leaving overnight.
2.
The next day, place a couple of saucers in the freezer; they will be needed for testing the jam's setting point.
3.
Preheat the oven to 170°C (150°C fan) | 325F | gas 3. Place two 1 lb jam jars in the oven to sterilise with their lids.
4.
Place the fruit and sugar mixture in a large stainless steel saucepan and cook over a high heat for 15 minutes, stirring occasionally.
5.
Remove the saucepan from the heat and spoon a teaspoon of the hot jam onto the cold saucers from the freezer; when the jam has cooled, prod it to see if a skin has formed. If it has, the jam is ready. If not, continue boiling for a few more minutes before testing again.
6.
Once the jam is ready to set, add the butter and stir well until dissolved into the jam; skim off any scum on top and discard.
7.
Spoon the hot jam into the sterilised jars, then cover with a waxed disc and seal well. Let the jam cool to room temperature before using or storing.
