I am not a jam making expert, I just like keep a supply up of failsafejam so it gives another choice of things to have on sandwiches, piklets and scones. I make mine with jamsetta, whenever I have tried making it without I have not been happy with the consistency and it didn’t set well. So this recipe uses jamsetter and I have made it in the Thermomix.
Pear & Choko Jam
Pear and choko jam suitable for the RPAH Elimination diet. Failsafe.Delish on toast for breakfast!If you can't find choko's, replace with pears.
Equipment
- Thermomix
Ingredients
- 2 x 825 g tins of pears in syrup, drained or 810g pears, fresh peeled
- 1 choko, , peeled and cut into big chunks, 280g approx
- 750 g sugar
- 1 tsp citric acid
- 1 pk jamsetta
Instructions
- Put pears and choko into Thermomix bowl and puree for 10 seconds on speed 9.
- Add remaining ingredients and mix again for another 10 seconds on speed 9.
- Heat for 40 minutes at 100° on speed 2.
- If you tip the bowl and the surface starts to crinkle, setting point has been reached. If not, give it another 5 – 10 minutes at 100° on speed 2. Another way to test that setting point has been reached is by putting a teaspoon of jam on a cold saucer, after 30 seconds you can see if the jam begins to set or crackle with your finger.
- Pour into sterilised jars and seal. I usually get about 3 – 4 jars of jam from this recipe depending upon the size of the jars.
Notes
If you can tolerate high Salicylates, I occasionally add about 6 frozen blueberries into the jam. This small amount gives the jam a lovely colour closer to strawberry jam.
Saw your comment about blueberries..you know you can just add a thumb sized wedge of beetroot, it’s absolutely delicious and such a rich colour. The kids call it ‘faux berry jam’ tee hee
Thanks Elizabeth, sounds great, I will definitely have to try that next time since beetroot is only a moderate salicylates. 🙂