Apple Or Pear Jam Food

APPLE OR PEAR JAM

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.

APPLE AND PEAR JAM

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.

PEAR JAM

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 GINGER JAM

Steps:

• Use a trivet under the pot.
• Stew the apples gently in 10 fl.oz. water until applesauce consistency (I mash with potato masher).
• Add 12 oz. by weight of sugar for each pint (20 fl.oz.) of apple sauce and bring to the boil. Simmer lightly.
• Add the lemon juice and rind.
• Weigh,rough chop the ginger and add to apples.
• Bring back to boiling point (caution this scorches easily). Test for set. This is quick because of the natural pectin.
• Bottle in sterilised jars.

APPLE PEAR JAM

Steps:

• Peel and cut the apples and pears into small pieces. After peeling and coring you should have 2kg of fruit.
• Add a little bit of water to the bottom of a large pot and add all the ingredients. Cook until the fruit is soft, stirring occasionaly. Once the fruit is soft, purée everything until smooth.
• Then bring it to a boil and let it boil for 5 minutes. The mixture should bubble heavily.
• Then take a small scoop and put it on a plate. Tilt the plate. If the jam runs down the plate quickly it still needs to cook a bit longer. If it is thick and slides down slowly, it is ready.
• Pour boiling water into the prepared glasses and onto the lids to sterilize them. Remove the water and carefully pour the hot jam into the glasses using a funnel and seal tightly. Let them cool completely.

APPLE PEAR JAM RECIPE

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.