Pear Jam

Gluten Free, Dairy Free, Low Salicylate

Makes ~2 cups

Ingredients:

820g can of pears in syrup, drain (~500g pear)
OR 500g fresh, ripe, peeled pears
500g sugar
40g jam setter

Method:

Sterilise jars (see below)
Puree the pears in a food processor and transfer to a saucepan
Add the sugar and jam setter and boil on the stove top for about 5 minutes, stirring
Pour into the sterilised jars, add the lids and allow to cool to room temperature
Refrigerate

Sterilising jars:

you require glass storage jars with lids (save old jam jars)
preheat your oven to 150 degrees Celsius
place well washed jars upside down on an oven rack for at least 20 minutes, while preparing the jam
remove from the oven and while still hot pour in your jam, screw on the lid and allow to cool to room temperature before placing in your fridge

RECIPES SUITABLE FOR THE RPAH FOOD CHEMICAL ELIMINATION DIET

Disclaimer: Please note that the food chemical elimination diet is a testing tool to find which food chemical substances your body is sensitive to. It is not intended to be a life-long diet. This procedure should be done with the supervision of your dietitian. Once the elimination investigations are complete you need to add foods back to the diet, from the food chemical groups you have been avoiding, to find your tolerance levels to the substances to which you are sensitive.

The following recipes fall into 4 main categories and will help you through this diet investigation and or the initial re-introduction of moderate chemicals.

LOW CHEMICAL RECIPES
Free from gluten/wheat and dairy foods