Substitute for Jam Setting Sugar? // Pear & Fresh Fig Jam

Sep 07, 2010 17:29

I live in the US and have never seen "Jam Setting Sugar" before. I think it's a mix of pectin and sugar, but I'm not sure what the ratio is. I'd like to make the following recipe. Does anyone have any suggestions, or an alternative recipe? Thanks!

ETA: To clarify, I can't get Chelsea Jam Setting Sugar in the US, or at least not in my area. How can I make the recipe below, but with regular pectin and regular sugar? What ratio would I use? How much acid should I add? Thanks!

http://aww.ninemsn.com.au/article.aspx?id=790530

INGREDIENTS
1 lemon
1kg figs
3 (about 600g) pears, peeled and chopped
1.6kg jam setting sugar
1 cinnamon quill
4 cardamom pods, bruised
muslin
METHOD
  1. Peel 4 large strips of peel from the lemons and juice; set aside
  2. Wash and dry the figs and remove the stems, half or quarter figs if they are large.
  3. Combine lemon juice, figs, pears and sugar in a large heavy based saucepan and stir over low heat until sugar has dissolved a little.
  4. Tie spices and lemon strips in a small piece of muslin and add to the fig mixture.
  5. Bring to a rapid boil and boil hard (a rolling boil) for 10 minutes. Reduce heat and boil gently for 20-30 minutes.
  6. Test setting point by dropping a teaspoon of the jam onto a cold saucer. Leave 30 seconds or until it comes to room temperature and push the jam gently with your finger. If it wrinkles slightly then it has reached the setting point.
  7. Remove muslin bag pour into sterilised jars.
  8. Makes 3 x 375 ml jars
Previous post Next post
Up