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Pear and Damson Plum Jam




Source of Recipe


Clearly Delicious






List of Ingredients



• 2 lb pears
  
• 2 lb danson plums
  
• 1 1/4 cups water
  
• 9 cups sugar, warmed
  






Instructions



1. Halve, core, peel, and dice the pears. Put the peel and cores on a square of cheesecloth and tie up tightly into a bag with a long piece of string. Put the diced pears, damson plums, and water into a preserving pan, tie the cheesecloth bag to the pan handle, and bring to a boil.
   
2. Lower the heat, and simmer, stirring occasionally, for 1 hour or until the plum skins are soft and the fruit is tender. The mixture in the pan should have reduced by about one-third. Skim off and discard the damson pits with a slotted spoon as they come to the surface. Discard the bag, squeezing it first to extract all the juice.
   
3. Add the warmed sugar to the fruit mixture, and stir over low heat, until the sugar has completely dissolved.
   
4. Increase the heat and boil the mixture rapidly, without stirring, for 10 minutes or until it reaches setting point. Continue to skim off the pits from the top. Remove the pan from the heat to test. The candy thermometer should read 220 F. Alternatively, test for setting with the cold plate test.
   
5. With the pan off the heat, lightly skim off any remaining pits and any froth from the surface of the jam, using a long-handled metal spoon.
   
6. Pour the jam into warmed sterilized jars, to within 1/8 inch of the tops. Seal the jars and label.
   






Final Comments


Makes about 7 cups