Apple Or Pear Jam Food

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 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.

SPICED APPLE PEAR JAM

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.

APPLE AND PEAR CRISP

Steps:

• Preheat the oven to 350 degrees F.
• Peel, core, and cut the pears and apples into large chunks. Place the fruit in a large bowl and add the zests, juices, sugar, flour, cinnamon, and nutmeg. Pour into a 9 by 12 by 2-inch oval baking dish.
• For the topping: Combine the flour, sugars, salt, oatmeal, and butter in the bowl of an electric mixer fitted with the paddle attachment. Mix on low speed for 1 minute, until the mixture is in large crumbles. Sprinkle evenly over the fruit, covering the fruit completely.
• Place the baking dish on a sheet pan and bake for 50 minutes to 1 hour, until the top is brown and the fruit is bubbly. Serve warm.

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.

APPLE JAM

Steps:

• Put a small plate in the freezer. Tip the chopped apple and caster sugar into a large saucepan along with 350ml of water and bring to a simmer, stirring to dissolve the sugar.
• Cook gently, stirring regularly, for 30 mins until the apples have collapsed.
• Stir in the lemon juice, add the cinnamon stick and simmer gently for another 2-3 mins until the mixture is thick and glossy.
• Remove the small plate from the freezer and drop a little of the mix onto it. Leave for a few seconds - it should be fairly firm. If it's still a little runny, put the pan back of the heat and simmer for another 10-15 mins. Put the plate back in the freezer and test again, it should now be ready.
• Divide between clean, sterilised jars and seal. Will keep for three months in a cool, dry place. Once opened, chill and use within one month.

SPICED PEAR JAM

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.

PEAR & GINGER JAM

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.

PEAR JAM

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.

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.