- 750 g (1 lb 10 oz) ripe peeled pears or 2 x 825 g (1 lb 13 oz) cans of pears drained
- 750 g (1 lb 10 oz) white sugar
- 1 x 50 g (1 3/4 oz) sachet jam setting mixture.
Puree the pears in a blender or food processor. Scoop the puree into a large saucepan and heat over medium heat. Stir in sugar and jam setting mixture. Reduce the heat to low and stir until the sugar is dissolved. Increase the heat and bring to the boil. Boil for 5 minutes stirring occasionally. Remove from the heat.
Allow to cool for 10 minutes, then pour into sterilised jars. Seal label and date. Once opened, store in refrigerator and use within 4 weeks.
This recipe is originally from the RPAH Allergy Unit Friendly Food Cookbook
This batch was made by Sarah Oct 2015 photo by Lisa