METHOD:

1. Gently wash the pears, plums and apples to remove any garden or shop debris. Remove excess moisture by gently patting dry or allow to rest on paper towel or a clean dry tea towel.

   Peel, core and roughly chop the fruit. The larger the pieces the more chunky the final jam will be. Peel the ginger, finely chop, or grate. Using a micro plane, add the zest of the lemon and then juice. Remove the pips.

2. Place the chopped fruit, ginger and lemon zest and juice in a large preserving pan or heavy bottomed stainless-steel pot. Add enough water to just cover the fruit. 

   Simmer gently with the lid on for approximately 30 minutes or until the fruit is soft and mushy. Add a little more water if it evaporates too quickly before the fruit is cooked.

3. Add the warmed sugar, bring to the boil, and stir occasionally to dissolve the sugar. Then boil rapidly until the jam reaches its setting point or 105 degrees C (220 degrees F). 

   Skim as required, using a sharp-edged spoon or ladle, to remove the scum that accumulates around the edge of the pot. Beware of hot spluttering jam – it can easily burn uncovered arms and hands. Carefully stir occasionally to prevent the fruit from sticking to the bottom of the pot.

4. Remove from the heat, place on a heat resistant surface. Using a wide-necked funnel, ladle into warm sterilised jars, to within 2.5 cm (1 inch) from the top, distributing the fruit evenly between the jars. 

   Cover with sterilised lids, or with melted paraffin wax, while the jam is still hot. If sealing with wax, once it has set, cover with cellulose or plastic film and secure with a rubber band or string.  Alternatively allow jam to cool completely and seal with a screw top lid or cellophane paper.  I prefer to use the hot method of sealing as there is reduced risk of contamination prior to sealing. A vacuum seal will also be created as the jam cools down when the lid is screwed on tightly. 

5. Label and store in a cool dark place in the kitchen or pantry.

   Allow the jam to mature for at least 2 weeks before eating.

NOTES:

• Pears have a low pectin and acid content, however when combined with plums, apples and lemon juice the jam will set easily. Refer to my post, What Makes Jam, Jelly, Marmalade Set,  to understand how preserves set. It also contains a handy Acid and Pectin Chart so you can get even your most creative combinations to set.
• Choose ripened clean fruit. Do not use overripe and never use mouldy fruit as this will produce a poor-quality jam. 
• If you don’t have a preserving pan, use a large heavy bottom pot, preferably stainless steel. This will distribute the heat evenly across the pan and the jam while it is cooking. Ensure there is enough space available in the pot for the mixture to double in size while it is rapidly boiling.
• To warm the sugar put the recipe quantity in an oven proof container and place in a preheated oven to 150 degrees C for approximately 10 minutes. The sugar should be warm throughout the bowl. Warmed sugar dissolves quickly and a rapid boil until the setting point is reached helps to preserve the fresh fruit flavour.
• Ensure the sugar has completely dissolved before boiling otherwise the sugar may crystallise later in the jar. 
• Rapidly boil the jam until it reaches the setting point, stirring occasionally to prevent the jam from sticking on the bottom of the pot. But not too often as this will lower the temperature and delays reaching the setting point. Long slow simmering at this point will reduce the colour and flavour. 
• If for some reason, a jam doesn’t set don’t discard it. It can either be re-boiled to reach its setting point or used as a delicious sauce to accompany cake, dessert or spooned lovingly over ice-cream.
• Cooking times are an approximation only. They are provided as a guideline as cooking times are influenced by the type of pot and its diameter and height, speed of cooking and fruit ripeness, size, and moisture level. 
• Variations: Flavour with cinnamon and clove. Place a small cinnamon stick (quill) and 2 cloves in a muslin bag. Tie securely with kitchen string. Cook with the fruit fixture until the fruit is soft. Remove the bag and discard. Continue as per the recipe. 
• Removing the scum
  • Jam, jellies, and marmalades can produce a scum while they are boiling. Impurities from the fruit and sugar will rise to the surface and a fine frothy foam will move towards the edge of the preserving pan. Some fruits will produce more scum than others.
  • This is a natural self-clarification process and makes the task of making a high-quality preserve easier. Removing the scum increases the  preserve’s clarity. This is very important if it is being submitted for competition. Remove the scum before bottling. Using a stainless-steel spoon, skim the scum from around the edge of the preserving pan. Be careful to remove just the scum and not the jam. This can be done while the jam is boiling and/or once it has been taken off the heat. Do not attempt to remove the scum from the centre of the boiling jam, as there is an elevated risk the jam will splutter and hot jam burns. 
• Using paraffin Wax
  • Paraffin wax is available in speciality preserving stores and some rural hardware stores.
  • The melted wax must be poured over the preserve while it is hot. 
  • Break the wax into small pieces and heat in a bowl set over a pan of hot water. Bring the water to the boil, reduce the heat to maintain a gentle simmer until the wax is just melted.
  • Do not overheat. If it gets too hot it will shrink away from the sides of the preserving jar as it cools. This will break the seal and allow impurities to access the contents, encouraging mould growth. 
  • Working quickly pour a thin layer over the hot preserve. Using a small wooden cocktail stick, toothpick, or cake skewer, prick any air bubbles. 
  • Allow the wax to set. Then pour a second thin layer to make a seal approximately 3mm thick. 
  • When the wax has set it will become opaque and dip slightly in the middle.
  • To use the preserve, break the wax seal and remove. 
  • Cover the jar with clear film and store in the fridge. 
  • Sealing with wax is not a long-term solution. Use within a couple of months.
• Variations  Try a combination of soft berries to create a delicious mixed berry jam. The lemon juice is an essential ingredient as berries are low in pectin and acid and the lemon juice will help it to set.