Asian Pear Jelly Food

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.

PEAR JELLY RECIPE

Steps:

• Wash pears and remove the blossom and stem ends, but do not core or peel them
• Cut pears into quarters and place in a large, deep stainless steel pot.
• Add enough cold water to cover the fruit
• Bring to a boil over high heat, stirring occasionally, then reduce heat, cover and boil gently just until pears are softened, about 30 minutes, occasionally mashing with a potato masher
• Transfer to a dampened jelly bag set over a deep bowl, or into a sieve lined with several layers of dampened cheesecloth.
• Allow to drip at least 2 hours.
• Don't press or squeeze the fruit, as this will cloud the jelly.
• You should end up with 5 cups of pear juice.
• Combine the collected pear juice and sugar into a large, deep, stainless steel pot.
• Bring to a full rolling boil over high heat
• Stir in liquid pectin and continue to boil hard, stirring constantly, for one minute
• Skim off foam and transfer to hot sterilized jars
• Wipe jar rims and apply lids and screw bands
• Process in a boiling water canner for 10 minutes
• Remove from canner and allow to cool before ensuring jars are sealed and storing.

PEAR JELLY

Steps:

• Bring pear juice, lemon juice and calcium water to a boil in a jam pot.
• Mix dry pomonas pectin into the sugar and evenly distribute to prevent clumping.
• Pour the sugar/pectin mixture into the boiling juice.
• Boil hard for 2-3 minutes, stirring constantly, then remove from heat.
• Pour into prepared jars, leaving 1/4 inch headspace.
• Store in the refrigerator for immediate use, or process in a water bath canner for 5 minutes.
• Remove from the canner and allow the jars to cool on the counter before checking seals and storing.

CERTO PEAR JAM

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.)

PEAR GINGER JAM

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.

CANNING ASIAN PEARS

Steps:

• Start by preparing jars and getting water in the canner heating. You want the canner hot, but not boiling, when the jars are ready to be processed.See full water bath canning instructions here.

PEAR VANILLA JAM

Steps:

• Peel, core and quarter the pears. (While you're doing this, add the cut pieces to a large bowl of water with some lemon juice squeezed in, to prevent darkening.).
• Drain the pears, and transfer them to the work bowl of a food processor. Pulse them a few times. You're looking to get them chopped, not to puree them.
• Grate a couple pinches of fresh nutmeg over the sugar.
• Add the pears, sugar, and lemon juice to a large pot, and bring to a boil, stirring occasionally.
• Simmer 40 minutes. You may have to stir frequently to prevent burning.
• Remove the mixture from the heat, and stir in the vanilla extract.
• Spoon into hot jars, leaving 1/2 inch head space. Wipe the jar rims and adjust the lids.
• Process in boiling water for 10 minutes.

SPICED VANILLA PEAR JAM RECIPE

Steps:

• Sterilize jars and lids. Place a small plate in the freezer so you can test the jam for proper thickness later.
• Peel, core, and chop pears finely. You can also puree them in a food processor, depending on the texture you want your jam to have. In a large bowl combine pears and lemon juice. Toss until pears are well coated with lemon juice.
• In non-reactive pot, add juice concentrate and water. Use a butter knife to scrape the tiny beans from the inside of the vanilla pod, and toss the beans and empty pod into the pot. Bring to boil over medium heat and let simmer for 10 minutes. Discard vanilla pod.
• Add pears, cinnamon, cardamom, and optional vanilla extract to the pot. Bring to boil over medium-high heat, stirring often to ensure the fruit does not stick or burn to the bottom of the pot. When mixture thickens, after about 45-50 minutes, test for doneness by spreading 1/2 teaspoon of cooked fruit on the cold plate and place it back in the freezer. Wait 30 seconds, then run your finger through the fruit. It should be thick enough to not run all over the plate, but remember that jams made without sweetener will not gel the same as standard jams. Here, the jam should just stick to the plate without being runny.
• Optional : If you prefer a more gelled jam, add 1 package plus 20% of another package of no-sugar pectin once jam is done. Use a whisk to mix the jam to ensure there are no clumps of pectin. Return the jam to a boil and stir constantly for exactly 1 minute, then remove from heat.
• Ladle the jam into sterilized jars, leaving 1/4-inch of headroom, and process the jars in a hot water bath for 10 minutes.