Tamarillo and pear jam

Pears are low in pectin, the setting agent in fruit. Hence I experimented using the special jam setting sugar containing citric acid and pectin.

Ingredients

1 kg	Sugar, jam setting
500 g	Tamarillos, red (about 4) (Main)
600 g	Pears, peeled, cored and chopped (Main)
1 knob	Butter

Directions

1. 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.
2. Slice the tamarillos into a heavy saucepan. Place the sugar on top. Stand for a couple of hours to allow the juices to form.
3. 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.
4. Add the butter. Bring to the boil. Boil rapidly for 4 minutes only, skimming the surface of any foam.
5. 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.