Making Jam

As well as an over abundance of zucchini at the moment we also have a huge crop of nectarines.  Normally we would also have had apricots and mulberries, but the crazy weather caused the apricots to split and the mulberries, the few we did get, were eaten by birds.  Nectarines are high in salicylates when peeled, and are on Oscar’s current re-introduction plan, but that means just 1 nectarine every 2 or 3 days.  I decided to make jam with them, but as cooking increases the salicylate content, I made pear and nectarine jam with just 25% nectarines in the fruit content, with the hope that a small amount on toast or rice cakes every now and then will not be too much.  The recipe is based on the pear jam recipe from the Friendly Food book, which I’ve also included here, as well as a similar apple and pear jam I made last year.


Serves 4 cups
Prep time 15 minutes
Cook time 25 minutes
Total time 40 minutes
Allergy / Intolerance Amines, Artificial Addititives, Artificial Colours, Glutamates, Preservatives, Salicylates
Suitable for RPAH Elimination Diet - High Chemical, RPAH Elimination Diet - Low Chemical / Failsafe, RPAH Elimination Diet - Moderate Chemical, Salicylate Challenge
Meal type Condiment, Sweet Things
Misc Child Friendly, Pre-preparable, Serve Cold
Home made jams, free of artificial preservatives, additives and colours. Low to High Salicylates, Low Glutamates and Low Amines.


Pear Jam

  • 750g ripe peeled and cored pears or drained canned pears (pureed)
  • 750g White sugar
  • 50g Sachet of jam setting mixture (e.g. Jamsetta)

Apple and Pear Jam

  • 750g ripe peeled and cored pears or drained canned pears (pureed)
  • 500g Red or Golden Delicious Apple (peeled and cored)
  • 750g White sugar
  • 50g Sachet of jam setting mixture (e.g. Jamsetta)

Pear and Nectarine Jam

  • 900g ripe peeled and cored pears or drained canned pears (pureed)
  • 300g Nectarines (peeled and stones removed)
  • 900g White sugar
  • 50g Sachet of jam setting mixture (e.g. Jamsetta)


1. Prepare the fruit:
For Pear Jam: puree the pears in a food processor.
For Apple and Pear Jam: Place the apples in a small saucepan over medium heat with 2 tablespoons of water. Place the lid on and cook until the apples are soft. Drain the excess liquid from the apples then puree the pears and apples in a food processor.
For Pear and Nectarine Jam: Puree the pears and nectarines in a food processor.
2. Place the fruit into a large saucepan and heat over medium heat.
3. Stir in the sugar and jam setting mixture. Reduce the heat to low and stir until the sugar is dissolved.
4. Increase the heat and bring to the boil. Boil for 5 minutes, stirring occasionally.
5. Remove from the heat and allow to cool for 10 minutes, then pour into sterilised jars.
Seal, label and date the jars.
Failsafe Pear Jam
7. Once opened store in the fridge.
8. To sterilise jars:
Preheat the oven to 100 C.
Wash the jars and lids in hot soapy water, then rinse in hot water.
Place the rinsed jars and lids (only if metal lids) into baking trays and put into the oven until ready to use. I put the jars into the oven when I start making the jam.

I reuse old glass jars with metal lids.


Unlike other jam recipes, these jams don’t start to set in the saucepan, they set once in the sealed jars.


Pear and Nectarine Jam: High Salicylates, Low Amines, Low Glutamates

Apple and Pear Jam:  Moderate Salicylates, Low Amines, Low Glutamates

Pear Jam: Low Chemical/Failsafe

The pear jam recipe is from Friendly Food.

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