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Blackberry and pear jam - small batch
This easy recipe for pear and blackberry jam is an easy twist on the more usual blackberry and apple jam recipe. Small batch makes jam making easy as well as delicious! Three ingredient & no pectin.
Servings: 30 servings (about 600ml)
Ingredients
- 200 g pears - peeled and cored
- 200 g blackberries - washed
- 1 tbsp water
- 400 g sugar
Instructions
- Peel and core the pears. Check the weight of prepared fruit.
- In a large saucepan, stew the pears and blackberries with the water until soft. The fruit mixture should about quarter fill the saucepan. Mash with a potato masher to help puree the fruit.
- Sterilize jam jars and lids by placing them in an oven set to 120°C/Gas mark 1.
- Add the sugar and heat slowly to dissolve, stirring gently.
- When all the sugar has dissolved, heat quickly over a high heat until the setting point is reached. (See above for how to test for set).
- Allow to stand for about 5 minutes. Spoon into the jam jars - a jam funnel is helpful, to avoid spillages - and seal the lid. As the pots cool, you will hear the lid pop to confirm that the jar is sealed.
• Please note that the nutrition information provided below is approximate and meant as a guideline only.
• Unless stated otherwise cup conversions have been made with an online tool. For accuracy please check with your favoured conversion tool. We recommend buying inexpensive digital kitchen scales.
Calories: 58kcal | Carbohydrates: 14g | Potassium: 18mg | Sugar: 14g | Vitamin A: 15IU | Vitamin C: 1.7mg | Calcium: 3mg | Iron: 0.1mg