Sue Dengate's "Birgit's pear jam" - courtesy of riv_mum (Sheree)

[Thermomixer]

Confused - don't worry - this was in response to a request for pear recipes

Sue Dengate's "Birgit's pear jam"

1 kg of soft ripe pears, peeled and cored (about 750g when cored)
OR 2 825g tins of pairs, drained
750g sugar
1 tsp citric acid
1 x 50g packet of Jamsetta

Puree pears in TM. Heat to 90 degrees and add sugar, citric acid and Jamsetter. Set temp to 90, speed 1 and continue stirring/cooking until sugar is dissolved - ( could be 10 to 20 min)
Once sugar is dissolved set temp to varoma, 8min, speed 1.
Allow to cool before pouring into steralised jars or storing in fridge or freezer.


You might have guessed that i havent actually made this in TM yet so not sure of exact times.

A mixture of tinned and fresh pears can be used.
Using TM pears may not have to be peeled.

Sue suggests adding a tsp of whisky to the jam to reduce the sweetness and help to preserve.
Sugar could prob be reduced significantly!

Sue uses this jam as a base for LOTS of slices, cakes sweets ect for those on a failsafe diet.

[Ceejay]

Failsafe jam - yes? 

[riv_mum]

Yes it is failsafe if you peel the pears. If you want me to put up any of the cake/slice failsafe recipes which use the jam let me know. I havent converted many of them yet but can still post for you.

[Thermomixer]

Thanks Sheree

[Ceejay]

Yes it is failsafe if you peel the pears. If you want me to put up any of the cake/slice failsafe recipes which use the jam let me know. I havent converted many of them yet but can still post for you.

Thanks Sheree. Unfortunately my son can't have sugar so most of the failsafe versions are out.. and he doesn't have any alternative sweeteners. 

[cookie1]

Pear jam is a new concept to me. It sounds rather nice though. It would taste lovely on bread with cheese!!! I can hear the yuks, but I love jam and cheese.
Thanks for the recipe, hope it's helpful.

[riv_mum]

ceejay, the sugar is only there as a sweetener so if the pears are ripe it may be sweet enough without it. The jam setter is just a combo of pectin and sugar. Dont know much about it but you may be able to buy the pectin separatly or use geletine to set it.

Can he have pure maple syrup? I believe that is failsafe but not sure about the sugar side of it.

[Thermomixer]

Pear jam is a new concept to me. It sounds rather nice though. It would taste lovely on bread with cheese!!! I can hear the yuks, but I love jam and cheese.
 

Jam and cheese is good - I first heard of this about 30 years ago when a cheesemaker told me that he ate lots of different cheeses with apricot, strawberry, other jams.

It is eaten with quince paste !! thick jam.

[em]

hi i made this today, very yummy and set beautifully. i halved the quantities as i had less pears than the recipe required, i even more than halved the sugar, as i thought it seemed like to much and it turned out beautifully.  i used about 500g pears 200g sugar half tsp citric acid and half a sachet of jam setta.
thanks for the recipe riv_mum

[faffa_70]

Yes this would be divine with cheese. Pear and cheese is a great combo. I also eat cheese with my jam - have all my life lol. I also eat cheese and honey. Apparently both of these make me a "sicko" according to DH lol, nice to see I am in great company 

[Ceejay]

ceejay, the sugar is only there as a sweetener so if the pears are ripe it may be sweet enough without it. The jam setter is just a combo of pectin and sugar. Dont know much about it but you may be able to buy the pectin separatly or use geletine to set it.

Can he have pure maple syrup? I believe that is failsafe but not sure about the sugar side of it.

'fraid not Sheree.  It's a long story but even fruit sugars are out.    Been quite a challenge the past 8 yrs but I still try to find some variety for him.

 

[Thermomixer]

Yes this would be divine with cheese. Pear and cheese is a great combo. I also eat cheese with my jam - have all my life lol. I also eat cheese and honey. Apparently both of these make me a "sicko" according to DH lol, nice to see I am in great company 

Blue cheese and truffled honey is a gourmet treat - not a sicko

[Thermomixer]

ceejay, the sugar is only there as a sweetener so if the pears are ripe it may be sweet enough without it. The jam setter is just a combo of pectin and sugar. Dont know much about it but you may be able to buy the pectin separatly or use geletine to set it.

Can he have pure maple syrup? I believe that is failsafe but not sure about the sugar side of it.

'fraid not Sheree.  It's a long story but even fruit sugars are out.    Been quite a challenge the past 8 yrs but I still try to find some variety for him.

 

Really difficult - what sorts of things are OK?

[gertbysea]

[Blue cheese and truffled honey is a gourmet treat - not a sicko
[/quote]


OMG. To die for. I have not had that since I left Sydney. You are soooooo mean Thermomixer. It almost makes we want to fly south. Almost but not quite.

Gretchen

[cookie1]

Two recommendations for the blue cheese and truffled honey. That means I MUST try it. Mmm I wonder if my brother has any truffled honey.
Cheese on fruit cake is rather noice too.
My family won't eat quince paste or anything similar. So it's only around when we have guests, otherwise I'd just eat it all.