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Apple And Pear Jam

admin's picture
  Apples 500 Gram, peeled and sliced
  Pears 500 Gram, peeled and sliced
  Lemons juice 2 Tablespoon

Place peeled and sliced apples and pears into a dish, cover and cook for 20 minutes on HIGH until pulp is formed..
Allow 1 cup of sugar for every 1 cup of pulp.
Add sugar and lemon juice to fruit pulp.
Cook for 17 minutes on HIGH, stirring occasionally.
Test that jam gels.
Pour into sterilised jars and seal.

Recipe Summary


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Average: 4 (15 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 557 Calories from Fat 12

% Daily Value*

Total Fat 1 g2.2%

Saturated Fat 0.17 g0.85%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 10.3 mg0.4%

Total Carbohydrates 149 g49.6%

Dietary Fiber 27.6 g110.5%

Sugars 101.7 g

Protein 3 g6.6%

Vitamin A 7.8% Vitamin C 96.3%

Calcium 7.7% Iron 8.1%

*Based on a 2000 Calorie diet

1 Comment

Anonymous's picture
dont follow this recipe - there is no pectin in it so you have to use a lot more sugar to get it to set - this one to one ratio is rediculous, this would be so freaking sweet...... The cooking times are off - NO JAM WORTH MAKING has to cook for 17 min on high. Besides, with this much sugar in it at that temperature you will have fruit splatters all over the kitchen and burns all over your hands and arms - Jam splatters when it is at a rolling boil on high for longer than 45 sec. 'Pour into sterilized jars and seal' is too vague unless you really know what you are doing with jam. To everyone starting out - just follow the directions in the box of Pectin. Sure-Jell less sugar is my personal favorite because most recipies are too sweet. Use spices to make something a little different. Have fun with your jam, you can play around with the ratios even for the recipes on the pectin. But dont do this one. 17 min Bah.......
Apple And Pear Jam Recipe