Camomile Pear Jelly Food

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 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.

CAMOMILE PEAR JELLY

Steps:

• COMBINE tea, pear nectar, lemon juice, and sugar in a large saucepan. Bring to a full rolling boil, stirring constantly.
• IMMEDIATELY stir in liquid pectin, return to full bioul. Boil hard for 1 minute, stirring constantly. Remove from heat; skim off any froth.
• POUR quickly into warm, sterilized jars, filling up to 1/4" from rim. Seal while hot with sterilized 2-piece lids with new centrers. Let stand at room temperature until set.

BRIE OR CAMEMBERT APPETIZERS

Steps:

• Dip the wedge of brie or camembert in milk and dredge in flour.
• Then dip in egg and breadcrumbs.
• Let cheese'sit' for 10-15 minutes to allow coating to set.
• Melt butter in a large skillet.
• When hot, add as many brie/camembert slices as will fit without crowding.
• Fry until golden-brown, turn over carefully and fry on other side.
• Put a handful of the lettuce chiffonade on each serving plate.
• Centre a golden brie/camembert slice on the plate.
• Top with a spoonful of fruit chutney or preserves (or serve the chutney on the side); Cranberry Sauce is WONDERFUL with this!
• Serve immediately with plenty of crusty bread to spread the molten cheese on.
• Enjoy!

BRIE OR CAMEMBERT, BAKED

Steps:

• Heat oven to 400F degrees.
• Dip cheese in the milk, both sides and the edges.
• Dip in Shake& Bake, Dip twice if you have to.
• The cheese must be well coated on all sides.
• Refrigerate for 15 minutes.
• Place cheese on a rack in a pan (in case it leaks) or place on a piece of "Release" tin foil on a tray
• Bake for 20 min or until you can see that it has puffed.
• Put buns, (or baquette) in the oven about 10 minutes before serving wrapped in foil.
• Serve hot and smear the cheese on the hot bread