Pears are low in pectin, the setting agent in fruit. Hence I experimented using the special jam setting sugar containing citric acid and pectin.
|1 kg||Sugar, jam setting|
|500 g||Tamarillos, red (about 4) (Main)|
|600 g||Pears, peeled, cored and chopped (Main)|
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- To peel the tamarillos, make a small cross in the pointed end of each one. Place in a bowl and cover with boiling water. Stand for 2-3 minutes, then drain and refresh in cold water. The skins should peel off easily.
- Slice the tamarillos into a heavy saucepan. Place the sugar on top. Stand for a couple of hours to allow the juices to form.
- Mash or puree the pears. Add to the saucepan and stir well over low heat until the sugar is dissolved, stirring occasionally. Do not boil.
- Add the butter. Bring to the boil. Boil rapidly for 4 minutes only, skimming the surface of any foam.
- Spoon a little on to a saucer, cool slightly, then run your finger over the top. If the surface wrinkles, the jam is ready to pour into hot, sterilised, jars and seal.