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
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.
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
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
EASY APPLE RHUBARB JAM
Although apple rhubarb jam may sound weird, it is amazingly delicious! You can substitute strawberries for the apples to make strawberry rhubarb jam.
Provided by Amanda
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Jams and Jellies Recipes
Time 25m
Yield 48
Number Of Ingredients 6
Steps:
- In a large saucepan mix together the rhubarb, apples, sugar, water and cinnamon. Bring to a boil, then cook over medium heat for 20 minutes or until the fruit is soft. Stir in the pectin and boil for 5 minutes.
- Ladle into sterile jars, wipe rims with a clean cloth or paper towel, and seal with new lids. Process in a bath of simmering water for at least 10 minutes, or as recommended by your local extension if you are at a high altitude. Store unopened jars in a cool dark place. Refrigerate jam after opening.
Nutrition Facts : Calories 38.3 calories, Carbohydrate 9.9 g, Fiber 0.4 g, Protein 0.1 g, Sodium 0.5 mg, Sugar 9.2 g
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
APPLE PEAR JAM
A sweet delicious homemade jam with notes of cinnamon
Provided by Natanja
Time 1h40m
Number Of Ingredients 7
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 OR PEAR GINGER JAM
Old Victorian recipe from my grandmother. It works well with pears too if you get a bumper crop. Original was in imperial measure. Ginger can vary in intensity so taste and try before adding. Use as a tangy jam or in tartlets.
Provided by Yppolita
Categories Apple
Time 1h30m
Yield 9 1/2-10 8 oz. jars.
Number Of Ingredients 5
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.
Nutrition Facts : Calories 101.9, Fat 0.3, SaturatedFat 0.1, Sodium 2, Carbohydrate 27.2, Fiber 4.6, Sugar 20.1, Protein 0.5
RASPBERRY & APPLE JAM
This jam recipe is very easy to make and delicious! I like using apple with raspberries. I use pectin because it cuts down the cooking time and sugar significantly and makes the jam nice and thick. This recipe makes nine 8oz. jars. You can cut this recipe in half for a smaller batch. Enjoy!
Provided by Lisa Clarice
Categories Raspberries
Time 45m
Yield 9 8 oz. jars
Number Of Ingredients 5
Steps:
- Wash, remove stems, and mash berries.
- Dice apples into tiny pieces - you can leave skins on, but I peel them.
- Place apples and lemon juice in large pan on medium heat.
- Cook apples for 5 minutes until soft.
- Add mashed berries and cook until it boils, stirring a few times.
- Let fruit boil for 2-3 minutes.
- In separate bowl, combine sugar and pectin and stir together.
- Add sugar/pectin mixture into boiling fruit and stir.
- Boil (high boil) for 5 minutes.
- Remove from heat and fill jars to 1/4" of top. (Recipe makes nine 8oz. jars).
- Wipe rims clean and screw on 2-piece lids.
- Let jars cool. You will hear a "pop" sound once sealed. You do not have to put jars in boiling water. Just let cool on your kitchen counter.
APPLE JAM
Make up jars of homemade apple jam and gift to friends and family. It's delicious spread simply on toast, or as a filling in your favourite cakes and bakes
Provided by Adam Bush
Time 55m
Yield Makes 2 x 500g jars
Number Of Ingredients 4
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.
Nutrition Facts : Calories 35 calories, Fat 0.1 grams fat, Carbohydrate 8.4 grams carbohydrates, Sugar 8.4 grams sugar, Fiber 0.4 grams fiber, Protein 0.1 grams protein
CARAMEL APPLE JAM
The flavors of apples, brown sugar, cinnamon and nutmeg come together in this spreadable treat. The jam is a must-have at our breakfast table. -Robert Atwood, West Wareham, Massachusetts
Provided by Taste of Home
Time 40m
Yield 7 half-pints.
Number Of Ingredients 8
Steps:
- In a Dutch oven, combine the apples, water, butter, cinnamon and nutmeg. Cook and stir over low heat until apples are tender. Stir in pectin. Bring to a full rolling boil over high heat, stirring constantly. Stir in sugar; return to a full rolling boil. Boil and stir 1 minute. , Remove from heat; skim off foam. Ladle hot mixture into seven hot half-pint jars, leaving 1/4-in. headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot mixture. Wipe rims. Center lids on jars; screw on bands until fingertip tight., Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 10 minutes. Remove jars and cool.
Nutrition Facts :
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