CRANBERRY PEAR JAM
My pear tree is loaded this year, they aren't large pears;but there is a gracious plenty of them. I especially liked the fact that this recipe was low in sugar.....for a jam. I got this recipe from the book "Preserving Made Easy, Small Batches and Simple Techniques" by Ellie Topp and Margaret Howard.
Provided by Joey Wolf
Categories Jams & Jellies
Time 1h20m
Number Of Ingredients 6
Steps:
- 1. Peel, core and dice pears. Chop cranberrys in food processor. Frozen cranberrys are very noisy.....you might want ear protection, I did!
- 2. In a large heavy pan combine the pears, cranberrys, water and lemon rind. Bring it to a boil. Reduce heat. Cook 5 min.
- 3. Gradually add in the lemon juice and sugar. Boil rapidly for 15 minutes. Process 10 minutes.
- 4. I didn't put in the usual steps for water bath canning. Sterilizing the jars, lids and rings;but you need to do that as usual.
CRANBERRY PEAR LEMON JAM
Combine these three distinctly flavored fruits for a delicious breakfast jam. Its tart tangy flavor also marries well with roasted poultry, rabbit and pork.
Provided by Boise_girl
Categories Jellies
Time 1h45m
Yield 5 cups
Number Of Ingredients 6
Steps:
- Combine pears, cranberries, water and lemon rind in a large stainless steel or enamel saucepan.
- Bring to a boil over high heat, cover,reduce heat and cook for 5 minutes, stirring frequently.
- Gradually add lemon juice and sugar, stirring until sugar is dissolved.
- Boil rapidly, uncovered, until mixture will form a gel, about 15 minutes, stirring frequently. Remove from heat.
- With oven mitts or other protective "gloves", Ladle into sterilized jars and process in boiling water bath (BWB) for 15 minutes. OR keep refrigerated in an air tight container for up to a month.
- Modified Source: Small Batch Preserving by Ellie Topp & Margaret Howard.
Nutrition Facts : Calories 357.3, Fat 0.3, Sodium 3.4, Carbohydrate 93.5, Fiber 7.9, Sugar 78.8, Protein 0.9
CRANBERRY-PEAR CRISP
Provided by Food Network Kitchen
Categories dessert
Time 1h
Yield 6 to 8 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 375 degrees F. Combine the fresh and dried cranberries in a large bowl. Add 1 cup sugar, 3 tablespoons water and the vanilla and toss to coat. Lightly smash with a potato masher or fork to burst some of the cranberries. Add the pears, cinnamon, allspice and 2 tablespoons flour and toss to coat. Transfer to a 3-quart baking dish.
- Make the topping: Mix the remaining 1 cup flour, the pecans, oats, the remaining 1/2 cup sugar and the salt in a medium bowl, then stir in the melted butter. Use your fingers to pinch the topping into small clumps and sprinkle it over the fruit.
- Bake until the fruit is bubbling and the topping is golden brown, about 40 minutes. Serve warm or at room temperature.
CRANBERRY MARGARITAS
Provided by Rachael Ray : Food Network
Time 5m
Yield 4 large frozen margaritas
Number Of Ingredients 4
Steps:
- Combine all ingredients in a blender and blend on high. Serve. If your blender is small or not high-powered, make the margaritas in 2 batches.
CRANBERRY ORANGE JAM
Provided by Food Network
Time 25m
Yield approx. 1 quart
Number Of Ingredients 4
Steps:
- Zest the orange, then supreme the sections (remove the fruit from the white pith completely). Place the orange zest and sections into a food processor and process 3-4 seconds, it should remain chunky. Place the cranberry mixture, sugar and water in a saucepan. Cover the saucepan and cook on medium-low, stirring every couple minutes, for 15 minutes. Pour into *sterilized canning jars and seal as directed. Label the jars and tie ribbons around them for gift giving.
- *Follow the directions on your canning jars for sterilization.
IN A CRANBERRY JAM
Provided by Alton Brown
Time 35m
Yield 1 cup
Number Of Ingredients 3
Steps:
- Combine all the ingredients into a small, non-reactive saucepan.
- Bring to a simmer and reduce by two-thirds or until the mixture has thickened to the consistency of a loose jam. Remember to keep the heat low to prevent the jam from burning.
PEAR JAM
If you like the taste of cardamom you will love this jam. I used a combination of Bosc and Asian pears. I peeled the Asians, but not the Bosc. No-sugar dry pectin is used, so there's 50% less sugar in the recipe.
Provided by Kathy228
Categories Fruit
Time 25m
Yield 7-8 half pints
Number Of Ingredients 7
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.
CRANBERRY MARGARITAS
Make and share this Cranberry Margaritas recipe from Food.com.
Provided by Punky Julster
Categories Beverages
Time 10m
Yield 1 blender full
Number Of Ingredients 6
Steps:
- Put everything into a blender.
- Blend at high speed until smooth and the ice chunks are well blended.
- Serve in ice cold tall glasses, rimmed with salt and garnished with a slice of lime.
Nutrition Facts : Calories 713.4, Fat 0.8, SaturatedFat 0.1, Sodium 155.8, Carbohydrate 185.6, Fiber 4.9, Sugar 174.8, Protein 1.3
CRANBERRY PEAR AND LEMON JAM
This is an incredible tasting jam! I only use fresh cranberries so I make it during the November/December months. Great gift idea - people just love this jam and it turns out a brilliant red color. Use this jam on toast, with cheese and crackers, or on a turkey sandwich. Enjoy!
Provided by Lisa Clarice
Categories Fruit
Time 1h5m
Yield 8 oz. jars, 6 serving(s)
Number Of Ingredients 7
Steps:
- Core, peel, and chop pears into medium size pieces.
- Heat the cranberries, pears and pomegranate juice in a large pot over medium/high heat to a boil. Reduce heat and simmer for 30 minutes. The cranberries will begin to pop and mixture will begin to get thick.
- Puree mixture right in pot with electric soup mixer or remove mixture from pot and blend in blender. Since this is a jam it shouldn't be too chunky. I like my jams smooth.
- Combine sugar and pectin in a bowl. Add sugar/pectin mixture to the pot and then add the lemon juice and rind.
- Simmer another 10 to 15 minutes.
- Pour mixture into clean jars and wipe the rims clean. Attached the lids and submerge in a hot water bath (200 degrees or boiling) for ten minutes. Once removed from water lids will pop and that is how you know they are sealed.
- Let cool on kitchen counter. Makes just about 7 half pint 8 oz. jars.
- *************.
- VARIATION:.
- Follow recipe instructions and Instead of pomegranate juice, add 1 cup orange juice and instead of lemon juice and rind, add 2 tablespoons of orange rind. This is good with a dash of cinnamon too! A dash is about 1/2 teaspoon or a little more.
Nutrition Facts : Calories 358, Fat 0.3, Sodium 8.5, Carbohydrate 93.5, Fiber 7.3, Sugar 78.2, Protein 0.7
MARGI'S CRANBERRY PEAR JAM
Steps:
- In a large pot, combine cranberries, pears and lemon rind and juice: bring to a boil. Cover and cook over medium heat, stirring occasionally, for 12 to 15 minutes or until tender. Stir in sugar and return to boil over high heat: boil vigorously, stirring constantly, for at least 3-5 minutes. Remove from heat. Using a metal spoon, stir and skim off foam for 5 minutes. Pour into 6 250ml bottles, leaving 1/4 inch head space. Seal with prepared discs and bands. The bottles should seal on their own, if not you can process them in boiling water.
More about "margis cranberry pear jam food"
CRANBERRY PEAR JAM - TRADITIONAL AND LOW …
From commonsensehome.com
Estimated Reading Time 6 mins
- Prepare canner, jars and lids. Your water bath canner should be filled about 2/3 full – enough to cover cup sized jars with two inches of water. Jars should be sterilized and kept hot. I run mine through the dishwasher. Some people heat them in their canning water or in a warm oven.
- In a large, non-reactive pot , combine pears, dried cranberries, pomegranate or apple juice, lemon juice, cinnamon, butter and powdered pectin. Bring mixture to full rolling boil on high heat, stirring constantly. Quickly stir in all sugar. Return to full rolling roil and boil exactly one minute, stirring constantly. Remove from heat and skim off foam, if desired.
- Ladle into prepared jars, leaving 1/4 inch headspace. Wipe jar rims and threads. Cover with two piece lids. Screw bands until snug. Process for 10 minutes in a water bath canner. Turn off heat, remove canner lid, let sit five minutes. Remove from canner and place on kitchen towel on counter top. After jars are cool, check seals. Refrigerate any jars that did not seal and use them first.
LOW SUGAR PEAR CRANBERRY JAM – FOOD IN JARS
From foodinjars.com
5/5 (1)
PEAR CRANBERRY JAM – FOOD IN JARS
From foodinjars.com
5/5 (5)Estimated Reading Time 4 mins
PEAR JAM RECIPE | EATINGWELL
From eatingwell.com
SPICED CRANBERRY JAM – FOOD IN JARS
From foodinjars.com
CRANBERRY PEAR AND VANILLA BEAN JAM
From rodellekitchen.com
CRANBERRY PEAR JAM - CREATIVE HOMEMAKING
From creativehomemaking.com
VANILLA PEAR PRESERVES RECIPE (+VIDEO)
From masalaherb.com
PEAR JAM - PRACTICAL SELF RELIANCE
From practicalselfreliance.com
CRANBERRY MARGARITA RECIPE | BON APPéTIT
From bonappetit.com
PEAR JAM RECIPE BY GINETTE MATHIOT | HOUSE & GARDEN
From houseandgarden.co.uk
COUNTRYSIDE PEAR JAM RECIPE - THE SPRUCE EATS
From thespruceeats.com
ROASTED PEARS WITH CRANBERRY CHILLI JAM RECIPE - BBC FOOD
From bbc.co.uk
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love