PEAR JAM
If you like the taste of cardamom you will love this jam. I used a combination of Bosc and Asian pears. I peeled the Asians, but not the Bosc. No-sugar dry pectin is used, so there's 50% less sugar in the recipe.
Provided by Kathy228
Categories Fruit
Time 25m
Yield 7-8 half pints
Number Of Ingredients 7
Steps:
- Place 5-1/2 to 6 cups chopped pears and the lemon juice in a heavy pot.
- Mash pears with a potato masher to desired chunkiness. If you like it fine you can coarsely grind it. But a food processor will make it too pureed for this recipe.
- Stir-in the powdered pectin, spices and ginger.
- Bring to a boil and boil hard for one minute.
- Add the sugar.
- Bring back to a boil and boil hard for 4-minutes stirring frequently.
- Ladle into sterile jars, seal and process for 10 minutes.
- Yield 7 half pints.
APPLE OR PEAR JAM
Thicker than applesauce, thinner than apple butter, apple jam is its own delight entirely. No food mill or masher is required: Most apples will break down into a thick, glossy mash on their own. The few bits of apple here and there even enhance the texture. Pears work equally well here, but keep in mind that their lower pectin content and acidity levels mean they'll be a touch less jamlike than a batch made with apples.
Provided by Alison Roman
Categories breakfast, brunch, jams, jellies and preserves
Time 2h
Yield About 4 to 6 cups (4 to 6 8-ounce jars)
Number Of Ingredients 4
Steps:
- Place a small plate in the refrigerator to chill. (You'll use this later.)
- In a large, heavy-bottomed pot, cover fruit and any add-ins (see note) with 4 cups/960 milliliters of water. Bring to a strong simmer over medium-high heat. Cook until water is reduced by about 3/4, and fruit is soft and tender (or even falling apart slightly), 20 to 30 minutes.
- Add sugar and continue to cook, stirring occasionally at first and more frequently as the jam cooks and juices thicken until most of the liquid has evaporated and the fruit has really started to break down, another 30 to 40 minutes.
- As the jam cooks, the liquid reduces, the sugars thicken and the natural pectins activate. You'll notice the liquid go from a rapid, rolling boil with smaller bubbles to a slow, thick, tarlike boil with larger bubbles: This is the stage at which it's most important to stir constantly along the bottom of the pot to prevent scorching and sticking. (Sugar is heavier than water and will concentrate there, increasing any chance of the fruit burning.) It's also the stage at which splattering may occur, so take care in stirring.
- When the jam reaches a slow, thick boil, add lemon juice and incorporate any of the add-ins and continue to cook, stirring constantly until the jam has returned to its previously thickened state, about another 5 minutes. At this stage, the jam should look like a coarse, shiny applesauce. But if you'd really like to be sure, spoon a bit of jam onto the chilled plate, return it to the refrigerator and chill for 2 minutes. Drag your finger through it: It should hold its shape on either side without appearing watery or runny. If it doesn't, cook it a few minutes more.
- Using a spoon or other utensil, pick out any spices or vanilla beans. Divide between jars, leaving 1/4 inch of space from the top of the jar, and seal immediately. Can the jams (see our How to Make Jam guide for more instruction), or store in the refrigerator, using them up within a couple of weeks.
SURE.JELL PEAR JAM
Cook fresh pears, lemon juice, sugar and fruit pectin briefly for this tasty pear jam. Use a canner for a SURE.JELL Pear Jam to add to your morning toast!
Provided by My Food and Family
Categories Home
Time 45m
Yield Makes about 6 (1-cup) jars or 96 servings, about 1 Tbsp. each.
Number Of Ingredients 5
Steps:
- Bring boiling-water canner, half full with water, to simmer. Wash jars and screw bands in hot soapy water; rinse with warm water. Pour boiling water over flat lids in saucepan off the heat. Let stand in hot water until ready to use. Drain well before filling.
- Peel and core pears. Finely grind or chop fruit. Measure exactly 4 cups prepared fruit into 6- or 8-qt. saucepot. Stir in lemon juice.
- Stir in pectin. Add butter to reduce foaming. Bring to full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly. Add sugar; stir. Return to full rolling boil and boil exactly 1 min., stirring constantly. Remove from heat. Skim off any foam with metal spoon.
- Ladle immediately into prepared jars, filling to within 1/4 inch of tops. Wipe jar rims and threads. Cover with 2-piece lids. Screw bands tightly. Place jars on elevated rack in canner. Lower rack into canner. (Water must cover jars by 1 to 2 inches. Add boiling water, if necessary.) Cover; bring water to gentle boil. Process 10 min. Remove jars and place upright on towel to cool completely. After jars cool, check seals by pressing middle of lid with finger. (If lid springs back, lid is not sealed and refrigeration is necessary.)
Nutrition Facts : Calories 45, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 mg, Sodium 0 mg, Carbohydrate 12 g, Fiber 0 g, Sugar 11 g, Protein 0 g
PEAR AND HONEY JAM
This delicious pear and honey jam is perfect to serve on breakfast. It's very simple to prepare, fresh, very pleasant and has excellent presentation. Your kids will love it. Serve with toasts! Bon appetit!!! blogherads.adq.push(function () { blogherads.defineResponsiveSlot([ [[728,0], 'medrec'], [[0, 0], 'mobileincontent'] ], 'responsive-in-content-1').display(); }); Latest videosFollow us for more recipes instagram pinterest facebook twitter youtube SUBSCRIBE TO OUR NEWSLETTERSubscribe to our newsletter and receive new recipes every week in your inbox. Email blogherads.adq.push(function () { blogherads.defineResponsiveSlot([ [[728,0], 'medrec'], [[0, 0], 'mobileincontent'] ], 'responsive-in-content-13').display(); }); MAIN INGREDIENTS OF THIS RECIPE: - Pear, honey, granulated sugar HOW TO MAKE PEAR AND HONEY JAM: Wash, peel the pears and cut into chunks. In a saucepan, add the pear chunks, honey, sugar and the cinnamon stick. Heat over low heat about 30 to 35 minutes until thickens slightly, stirring occasionally. Turn off the heat, remove the cinnamon stick and let cool completely. Store the sweet in a glass jar tightly closed.
Provided by Pedro Barbosa
Categories Desserts, Recipes
Time 40m
Yield 6
Number Of Ingredients 4
Steps:
- Wash, peel the pears and cut into chunks.
- In a saucepan, add the pear chunks, honey, sugar and the cinnamon stick. Heat over low heat for 30 to 35 minutes until thickens slightly (pass a wooden spoon in the bottom of the saucepan and if it leaves a trail like a road, the sweet is ready), stirring occasionally. Turn off the heat, remove the cinnamon stick and let cool completely.
- Store the sweet in a glass jar tightly closed.
Nutrition Facts : Pear and honey jam Nutrition facts Serves 6 Per Serving % DAILY VALUE Calories 180 Total Fat 0 g(0%) Saturated Fat 0 g(0%) Cholesterol 0 mg(0%) Sodium 2 mg(0%) Total Carbohydrate 48 g(17%) Protein 0.5 g
SPICED PEAR JAM
A neighbor of mine passed along this spiced pear jam recipe. I've given many jars of this jam as gifts. Day to day, we enjoy it on toast with ham and eggs or on hot rolls with a meat. -Karen Bockelman, Portland, Oregon
Provided by Taste of Home
Time 1h50m
Yield 6 half-pints.
Number Of Ingredients 4
Steps:
- In a Dutch oven, combine all ingredients. Bring to a boil; reduce heat and simmer, uncovered, until thick, 1-1/2 to 2 hours, stirring occasionally. Stir more frequently as the mixture thickens. , Remove from the heat; skim off foam. Carefully ladle into hot half-pint jars, leaving 1/4-in. headspace. Remove air bubbles; wipe rims and adjust lids. Process for 10 minutes in a boiling-water canner.
Nutrition Facts : Calories 78 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 0 sodium, Carbohydrate 20g carbohydrate (19g sugars, Fiber 1g fiber), Protein 0 protein.
GINGER PEAR JAM
Make and share this Ginger Pear Jam recipe from Food.com.
Provided by dicentra
Categories Pears
Time 1h10m
Yield 40 oz
Number Of Ingredients 5
Steps:
- Grate pears coarsely. Combine grated pears with sugar, lemon juice, and ginger in large SS pot.
- Bring pear mixture to a boil. Reduce heat to medium-low and cook 30-45 minutes, or until thickened.
- Stir pectin into 3/4 cup of jam liquid, if desired, and add to jam.
- Cook 3 minutes more.
- Meanwhile prepare jars, lids, canner.
- Fill jars to 1/4-inch headspace, cap, and process 10 minutes.
Nutrition Facts : Calories 104.2, Fat 0.1, Sodium 0.5, Carbohydrate 27.2, Fiber 1.4, Sugar 24.5, Protein 0.2
PEAR & GINGER JAM
Great way to use up pears and cooking apples in the autumn, nice flavour with the ginger.
Provided by clkrecipes
Time 1h30m
Yield Makes 3.2-3.6 kg
Number Of Ingredients 0
Steps:
- Peel and chop the pears and apples into small chunks. Place a couple of tea plates in the freezer for later.
- Place half the pears and all of the apples into a preserving pan, with just enough water to cover the fruit, and simmer gently until soft and mushy (about 40 mins)
- Remove from the heat, add the sugar, pectin, ginger, lemon juice and zest, also add the rest of the chopped pears. Put the pan back on the heat and dissolve sugar gently.
- Once the sugar is dissolved, bring to the boil, and boil rapidly for about 15 minutes, or until setting point has been reached. If you are getting a scum on top, put a nob of butter in at this stage.
- To check if the jam has set, put a small amount on the cold tea plate, then push gently with the spoon, the jam should wrinkle.
- Pour into sterilised jars.
SPICED APPLE PEAR JAM
Fresh from the orchard! Preserve the best of autumn with a batch of Spiced Apple Pear Jam.
Provided by Blair Lonergan
Categories condiment
Time 45m
Number Of Ingredients 12
Steps:
- In a food processor, pulse pears and apples until fruit is chopped into very small pieces. Transfer the fruit to a large Dutch oven or other heavy-bottomed pot. Stir in lemon juice, cinnamon, allspice, ginger, cloves, nutmeg, pectin and butter.
- Bring to a rolling boil over medium-high heat. Add sugar and stir to mix well. Return to a rolling boil, then boil for exactly 1 minute. Remove from heat; skim off foam with a metal spoon.
- Ladle jam into hot sterilized jars, leaving ¼-inch headspace. Wipe rims clean with a damp cloth; add lids.
- Process in a boiling-water bath for 10 minutes. Transfer jars to a towel and cool completely. Check for seals and refrigerate any jam that did not seal properly.
Nutrition Facts : ServingSize 1 tablespoon, Calories 51 kcal, Carbohydrate 13 g, Protein 1 g, Fat 1 g, SaturatedFat 1 g, Cholesterol 1 mg, Sodium 2 mg, Fiber 1 g, Sugar 12 g
PEAR JAM
This simple pear jam recipe has just a few ingredients and a lot of flavor! Pears are full of pectin, so it's easy for beginners to make this no pectin preserve.
Time 40m
Number Of Ingredients 3
Steps:
- 1. Peel, core and dice pears. (Be sure to chop the pears relatively small, as they'll remain close to that size in the finished jam.) 2. Toss the pears in lemon juice and sugar, cover and refrigerate for overnight (12 to 24 hours). This step is important, and at an absolute minimum, they need 4 hours, preferably more. 3. Prepare a water bath canner (if canning, skip for a freezer jam). 4. Place pear mixture into a heavy-bottomed saucepan and bring to a boil on high. The mixture will foam, so be sure your pan is big enough to handle foaming to avoid overflows. 5. Stir the mixture occasionally, watching for overflows, and cook for about 10-15 minutes. If pear pieces are too large, crush slightly with a potato masher (optional). 6. Cook until the pear jam reaches gel stage, using an instant-read thermometer or testing a small amount on a plate placed in the freezer. (Gel stage is 220 degrees F at sea level and a bit below that at higher elevations. The finished temperature drops by 1 degree for every 500 feet above sea level. I'm at 1000 feet, so my jams finish at 218 F.) 7. Once the jam reaches gel stage, immediately remove it from the heat and pack it into jars leaving 1/4 inch headspace, sealing with 2 part canning lids. 8. Store the pear jam in the refrigerator for immediate use, or process in a water bath canner for 5 minutes. Turn off the canner and allow the jars to sit an additional 5 minutes before removing them to a towel on the counter. Check for seals after a few hours, and store any unsealed jars in the refrigerator. Canned pear jam should last 18 months or more at room temperature if properly sealed (refrigerate after opening) Refrigerated jam should last at least 2-3 weeks.
APPLE AND PEAR JAM
With fresh apples and pears plus a variety of spices, this homemade spiced apple and pear jam is the definition of fall.
Provided by Ryan Beck
Categories Breakfast
Time 50m
Number Of Ingredients 10
Steps:
- Heat large saucepan over medium-low heat and add apples, pears, sugar, lemon juice, vanilla extract and spices. Stir until sugar is dissolved.
- Increase saucepan to medium-high to bring mixture to a boil. Continue to boil for 30 minutes or until thickened. If you have a candy thermometer, just boil until the temperature reaches 220°F. Use a potato masher to mash some of the fruit. Remove from heat and add pinch of salt.
- Transfer the apple and pear jam to a jar and let cool at room temperature. Store in fridge and use within 1 month.
- If you want to keep for longer remove from the stove and immediately ladle into sterilized jars. Place lids on jars and screw on. Place in boiling water with at least 1 inch covering the jars for 10 minutes to seal the jars. Remove and let sit at room temperature for 1 day. Store in cool dark place. Once opened, you need to store in fridge and use within 1 month.
Nutrition Facts : ServingSize 1 tbsp, Calories 37 kcal, Carbohydrate 10 g, Sodium 3 mg, Fiber 1 g, Sugar 9 g
CERTO PEAR JAM
Tell your guests, oh, so casually that you made this CERTO Pear Jam yourself. Your guests will love this luscious CERTO Pear Jam, made with fresh pears!
Provided by My Food and Family
Categories Home
Time 45m
Yield about 8 (1-cup) jars or 128 servings, 1 Tbsp. each.
Number Of Ingredients 5
Steps:
- Bring boiling-water canner, half full with water, to simmer. Wash jars and screw bands in hot soapy water; rinse with warm water. Pour boiling water over flat lids in saucepan off the heat. Let stand in hot water until ready to use. Drain well before filling.
- Peel and core pears. Finely chop or grind fruit. Measure exactly 4 cups prepared fruit into 6- or 8-quart saucepot. Stir in lemon juice.
- Add sugar; stir. Add butter to reduce foaming. Bring to full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly. Stir in pectin. Return to full rolling boil and boil exactly 1 minute, stirring constantly. Remove from heat. Skim off any foam with metal spoon.
- Ladle immediately into prepared jars, filling to within 1/4 inch of tops. Wipe jar rims and threads. Cover with 2-piece lids. Screw bands tightly. Place jars on elevated rack in canner. Lower rack into canner. (Water must cover jars by 1 to 2 inches. Add boiling water, if necessary.) Cover; bring water to gentle boil. Process 10 minutes. Remove jars and place upright on towel to cool completely. After jars cool, check seals by pressing middle of lid with finger. (If lid springs back, lid is not sealed and refrigeration is necessary.)
Nutrition Facts : Calories 50, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 mg, Sodium 0 mg, Carbohydrate 13 g, Fiber 0 g, Sugar 12 g, Protein 0 g
PEAR AND GINGER JAM
Steps:
- Place a couple of saucers into the freezer and sterilise your jars; I do this by washing them in hot, soapy water, rinsing well then placing the jars, and their lids, in the oven on a low heat until needed.
- Place the pears, apples, lemon zest and juice, ginger and water into a deep, heavy bottomed saucepan. Bring up to a simmer and simmer gently for about 15 minutes, until the fruit is tender.
- Stir in the sugar and stem ginger and heat gently until the sugar has completely dissolved.
- Turn up the heat and cook at a rapid boil for about 10 minutes, or until it reaches 105C on a thermometer; stir regularly to prevent it from catching on the bottom.
- Remove from the heat and place a teaspoonful of the jam on one of the cold saucers; pop it in the fridge for a minute then push at it with a finger, if the surface of the jam wrinkles then it is ready; if not then return the pan to a rapid boil for another five minutes then remove from the heat and check again.
- Allow the jam to cool for 5-10 minutes, then ladle it into hot sterilised jars, seal and allow to cool. Once opened keep refrigerated.
PEAR PRESERVES - PEAR JAM WITH VANILLA RECIPE
Homemade pear preserves made from scratch with William Pears. You will fall in love with the vanilla infused aroma of the easy to make pear jam.
Provided by Helene Dsouza
Categories Breakfast
Time 1h
Number Of Ingredients 3
Steps:
- Peel, quarter and cut the pears into chunks.
- Place the fruit pieces into a big jam cooking pot and add in the sugar.
- Slit open a vanilla bean and scratch out with a butter knife or small spoon the vanilla bean paste.
- Add the paste and the whole vanilla bean to the pot with the other ingredients and mix it all well.
- Keep the pot with the fruits on the stove, cook on slow heat for about 45 mins, while stirring frequently, until you can see a rolling boil.
- Keep cooking pear preserves until it has visibly reduced and appears translucent.
- Test if the jam is set with a candy thermometer. The setting temperature is 210° Fahrenheit or 105° Celsius. Or drop some of the preserve on a cold plate or spoon and if it's not running it is set. If it runs, keep the jam for some more time to cook on low heat and repeat the test until you have the correct consistency.
- Take out the vanilla bean and discard.
- Reduce jam to a smoother consistency with a hand blender. I like to keep a few fruit pieces to give the jam some character.
- Pour hot jam into clean sterilized jars and fill up to the rim.
- Drop some vodka or rum into the lid to kill further bacteria. (optional)
- Close the jar with the lid and turn upside down to create a vacuum.
- Allow the jam to cool down, label and store in a cool and dry place.
Nutrition Facts : Calories 48 kcal, Carbohydrate 12 g, Sugar 11 g, ServingSize 1 serving
APPLE PEAR JAM RECIPE
This apple pear jam as bread spread for breakfast will bring fall vibes any day of the year. It's not too sweet, with a hint of cinnamon.
Provided by Recipes.net Team
Categories Dip, Sauce & Condiment
Time 6h40m
Yield 3
Number Of Ingredients 9
Steps:
- Combine all your ingredients except for the pine nuts, which are optional, in a soup pot over low heat.
- Bring mixture to a simmer and continue simmering for at least 30 minutes or until the jam has reduced by ¾'s its original content. Stir frequently, as the jam will burn easily.
- Once done, remove and discard the cinnamon.
- Add the pine nuts and puree the mixture with a stick blender until smooth.
- Transfer to any container of your choice and set aside to cool down at room temperature. Your jam will continue to thicken as it cools down.
- Set aside in a chilled area and allow to further firm up, anywhere from 3 to 6 hours.
- Serve with any accompaniment of your choice.
Nutrition Facts : Calories 430.00kcal, Carbohydrate 102.00g, Fat 5.00g, Fiber 7.00g, Protein 2.00g, SaturatedFat 1.00g, ServingSize 3.00 cups, Sodium 3.00mg, Sugar 90.00g, UnsaturatedFat 1.00g
PEAR GINGER JAM
Make this easy jam at home-- only 4 ingredients!
Provided by Holly Baker
Categories Canning
Time 40m
Number Of Ingredients 4
Steps:
- In a large pot, combine the pears, fresh ginger, sugar and juice from one lemon.
- Bring to a boil over medium-high heat them reduce the heat to medium. As you cook the jam for 10-15 minutes, it will thicken.
- Use a potato masher to help break down the fruit if necessary. If you want to make more of a sauce similar to an applesauce, you could puree the jam before canning it.
- When the jam is the consistency you prefer, ladle it into jars leaving 1/4 inch headspace.
- Process the jars for 10 minutes in a water bath canner (adjust for your altitude as needed). Or you could store the jam in the refrigerator for about a month.
Nutrition Facts : Calories 40 calories, Carbohydrate 11 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 0 grams fat, Fiber 1 grams fiber, Protein 0 grams protein, SaturatedFat 0 grams saturated fat, ServingSize 1 tablespoon, Sodium 2 grams sodium, Sugar 8 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 0 grams unsaturated fat
PEAR JAM
This has been my favorite jam since I was a little girl. We moved around a lot when I was young; my Grandmother would send this jam to us so that we still felt we were close to 'Grandma's house.' I love it on warm homemade bread or peanut butter and jam sandwiches. Enjoy!
Provided by foodinmybelly
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Jams and Jellies Recipes
Time 1h35m
Yield 64
Number Of Ingredients 10
Steps:
- Mix pears, fruit pectin, cinnamon, cloves, allspice, nutmeg, and lemon juice in a large heavy pot; bring to a boil, stirring constantly. Add sugar all at once, stirring, and bring back to a full rolling boil. Boil for 1 minute. Mix in butter to settle foam.
- Sterilize the jars and lids in boiling water for at least 5 minutes. Pack the pear jam into the hot, sterilized jars, filling the jars to within 1/4 inch of the top. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids, and screw on rings.
- Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars into the boiling water using a holder. Leave a 2-inch space between the jars. Pour in more boiling water if necessary to bring the water level to at least 1 inch above the tops of the jars. Bring the water to a rolling boil, cover the pot, and process for 10 minutes.
- Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool, dark area.
Nutrition Facts : Calories 98.5 calories, Carbohydrate 25.4 g, Cholesterol 0.2 mg, Fat 0.1 g, Fiber 0.4 g, Protein 0.1 g, Sodium 0.6 mg, Sugar 24.6 g
HOMEMADE PEAR JAM
Traditional and delicious homemade pear jam. Store in a cool, dry, dark place for up to 1 year. Refrigerate opened jellies for up to 3 weeks.
Provided by DelightfulDines
Categories Jams and Jellies
Time P1DT55m
Yield 64
Number Of Ingredients 4
Steps:
- Peel, pit, and finely chop pears. Place in a large pot and slightly crush if desired, but do not puree. Stir in lemon juice, followed by sugar. Bring mixture to a full rolling boil over high heat, stirring constantly. Stir in pectin quickly.
- Return to a full boil and boil for exactly 1 minute, stirring constantly. Remove from heat. Skim off any foam with a metal spoon.
- Meanwhile, inspect canning jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water. Wash new, unused lids and rings in warm soapy water.
- Ladle quickly into the prepared jars, filling within 1/8 inch of the tops. Run a clean knife or thin spatula around the insides of the jars to remove any air bubbles. Wipe rims with a moist paper towel to remove any residue. Top with lids and screw rings on tightly.
- Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars 2 inches apart into the boiling water using a holder. Pour in more boiling water to cover jars by at least 1 inch. Bring to a rolling boil, cover, and process for 5 minutes.
- Remove the jars from the stockpot and let rest, several inches apart, for 24 hours. Press the center of each lid with a finger to ensure the lid does not move up or down. Remove the rings for storage and store in a cool, dark area.
Nutrition Facts : Calories 103.3 calories, Carbohydrate 26.8 g, Fiber 0.7 g, Protein 0.1 g, Sodium 0.2 mg, Sugar 25.5 g
PEAR JAM RECIPE
Enjoy the mild and sweet flavors of pears with a spiced pear jam! It's made with fall spices and lemon juice for an exquisite spread over scones and toast.
Provided by Everett Dean
Categories Jam & Spread
Time 1h35m
Yield 64
Number Of Ingredients 9
Steps:
- Mix the pears, fruit pectin, cinnamon, cloves, allspice, nutmeg, and lemon juice in a large heavy pot. Bring to a boil, stirring constantly.
- Add sugar all at once, stirring, and bring back to a full rolling boil. Boil for 1 minute. Mix in butter to settle foam.
- Sterilize the jars and lids in boiling water for at least 5 minutes.
- Pack the pear jam into the hot, sterilized jars, filling the jars within ¼-inch of the top.
- Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids, and screw-on rings.
- Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars into the boiling water using a holder.
- Leave a 2-inch space between the jars. Pour in more boiling water, if necessary, to bring the water level to at least 1-inch above the tops of the jars.
- Bring the water to a rolling boil, cover the pot, and process for 10 minutes.
- Remove the jars from the stockpot and place them onto a cloth-covered or wood surface, several inches apart, until cool. Once cool, press the top of each lid with a finger, ensuring that the seal is tight, the lid does not move up or down at all.
- Serve with bread and enjoy.
Nutrition Facts : Carbohydrate 25.12g, Cholesterol 0.16mg, Fat 0.09g, Fiber 0.35g, Protein 0.05g, SaturatedFat 0.05g, ServingSize 64.00, Sodium 0.44mg, Sugar 0.00, UnsaturatedFat 0.02g
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- In a small bowl, mix together sugar or honey and pectin powder. Don’t skip this step, or your pectin will clump. Set aside.
- In a large, non-reactive pot (I use a heavy bottom stainless steel pot), combine pears, blueberries, lemon juice and the calcium water. Bring to a full boil.
- Add honey-pectin or sugar-pectin mixture, stir vigorously 1-2 minutes while cooking to dissolve pectin. Return to boil and remove from heat. Stir in vanilla extract.
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PEAR JAM WITH GREEN CARDAMOM RECIPE - FOOD & WINE
From foodandwine.com
5/5 Author Dung TranServings 2.5Total Time 45 mins
- In a large glass or ceramic bowl, toss the pears with the sugar and lemon juice. Cover and refrigerate overnight.
- Put a metal spoon in the freezer. Transfer the pears and their liquid to a wide, heavy pot and bring to a boil. Put the crushed cardamom in a tea ball and add it to the pot. Cook the pears over high heat, stirring frequently, until the liquid starts to thicken and the pears become translucent, about 10 minutes. Remove the pot from the heat.
- Transfer one-third of the pears to a food processor or a food mill and puree until smooth. Add the puree to the pot. Boil over moderately high heat, stirring, until the jam is very thick, about 5 minutes. To test the jam, drop a small amount on the chilled spoon and freeze for about 30 seconds. When you tilt the spoon, the jam should be thick and run down the spoon slowly. If the jam is runny, cook it for a few minutes longer, then test again. Remove the tea ball and stir in the honey.
- Ladle the jam into three clean, 1-pint jars and let cool completely. Tightly close the jars and store the pear jam in the refrigerator for up to 2 months.
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From meilleurduchef.com
5/5 (15)Total Time 50 minsCategory Jams & Chutneys
- Before starting this Pear Jam recipe, make sure you have organised all the necessary ingredients.
PEAR JAM - CAROLINE'S COOKING
From carolinescooking.com
4.4/5 (7)Total Time 25 minsCategory CondimentCalories 61 per serving
- Put the pear, sugar, lemon juice, vanilla and cardamon in a small pan and warm over a medium-low heat.
- Stir the mixture now and then so that the mixture doesn't burn and the sugar dissolves, but also avoid it going up the sides.
- Bring the mixture to a boil and reduce the heat slightly so that it simmers rather than boils. The pear will soften and become more liquid as it heats - break up larger chunks as needed. Cook for around 15 minutes, or more/less as needed, until it becomes noticeably thicker, then remove from heat.
PEAR JAM RECIPE BY GINETTE MATHIOT RECIPE | HOUSE & GARDEN
From houseandgarden.co.uk
Estimated Reading Time 1 min
PERFECT PEAR JAM RECIPE - COOK.ME RECIPES
From cook.me
Cuisine AmericanTotal Time 4 hrs 30 minsServings 4Calories 120 per serving
PEAR GINGER JAM RECIPE - LADY LEE'S HOME
From ladyleeshome.com
Reviews 1Calories 406 per servingCategory Water Bath Canning
PEAR JAM - FOOD GARDENING NETWORK
From foodgardening.mequoda.com
Servings 8Total Time 1 hr 35 minsCategory Breakfast
PEAR VANILLA JAM – FOOD IN JARS
From foodinjars.com
5/5 (2)Estimated Reading Time 3 mins
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From rumkisgoldenspoon.com
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From travelswithmaitaitom.com
5/5 (11)Estimated Reading Time 4 mins
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From cottagesmallholder.com
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