PEAR JAM
This has been my favorite jam since I was a little girl. We moved around a lot when I was young; my Grandmother would send this jam to us so that we still felt we were close to 'Grandma's house.' I love it on warm homemade bread or peanut butter and jam sandwiches. Enjoy!
Provided by foodinmybelly
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Jams and Jellies Recipes
Time 1h35m
Yield 64
Number Of Ingredients 10
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.
Nutrition Facts : Calories 98.5 calories, Carbohydrate 25.4 g, Cholesterol 0.2 mg, Fat 0.1 g, Fiber 0.4 g, Protein 0.1 g, Sodium 0.6 mg, Sugar 24.6 g
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.
PEAR AND ORANGE JAM WITH WALNUTS
This recipe came from a sure-Jell pamphlet dated 1974. As a new bride then, I was inspired by my sister-in-law to try canning, and I've been "putting up" ever since. I had marked this recipe to make it, but never did. I wish I hadn't waited so long! It is a great "morning" jam---wakes up you taste buds, but without the astringency of marmalade. Great on bagels!
Provided by Graciebonica
Categories Pears
Time 45m
Yield 7 half-pints, 102 serving(s)
Number Of Ingredients 5
Steps:
- Peel and core about 2 1/2 pouds pears.
- Peel oranges, remove seeds and any loose membrane. (I used "juice" oranges, not navels, for a more intense flavor.).
- Grind or chop pears and oranges very fine.
- Mix well.
- Measure 4 1/2 cups of the mixture into a very large saucepan.
- Add 1/2 cup chopped walnuts.
- Measure sugar and set aside.
- Mix pectin into fruits in saucepan.
- Place over high heat, stirring continually, until the mixture comes to a hard boil.
- Immediately add all the sugar and butter and stir well.
- Bring to a full rolling boil and boil hard 1 minute, stirring constantly.
- Remove from heat and skim off any foam with a metal spoon.
- Stir and skim for 5 minutes to cool slightly and prevent floating fruit.
- Ladle quickly into glass jars, wipe rims and apply lids & rings.
- Process in a water-bath canner for 10 minutes for half-pints, 15 minutes for pints.
- Remove from canner and place jars on a clean towel to cool.
ORANGE PEAR JAM
Full of fruity flavor, this delightful jam is a great toast topper. Delores Ward of Decatur, Indiana came up with the recipe when a neighbor gave her an armload of pears. "Everyone really likes it," says Delores.
Provided by Taste of Home
Time 40m
Yield about 7 cups.
Number Of Ingredients 5
Steps:
- In a Dutch oven, combine sugar, pears, pineapple and lemon juice. Bring to a full rolling boil over high heat, stirring constantly. Reduce heat; simmer 15 minutes, stirring frequently. Remove from heat; stir in gelatin until dissolved., Pour into jars or containers; cool to room temperature, about 1 hour. Cover and let stand overnight or until set, but no longer than 24 hours. Refrigerate up to 3 weeks.
Nutrition Facts : Calories 119 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 7mg sodium, Carbohydrate 31g carbohydrate (29g sugars, Fiber 0 fiber), Protein 0 protein.
ORANGE PEAR JAM
Make and share this Orange Pear Jam recipe from Food.com.
Provided by Martina
Categories Pears
Time 50m
Yield 7 cups
Number Of Ingredients 5
Steps:
- In a Dutch oven or large kettle, combine the sugar, pears, pineapple and lemon juice.
- Bring to a full rolling boil over high heat, stirring constantly.
- Reduce heat; simmer for 15 minutes, stirring frequently.
- Remove from the heat; stir in gelatin until dissolved.
- Pour into jars or containers; cool to room temperature, about 1 hour.
- Cover and let stand overnight or until set, but not longer than 24 hours.
- Refrigerate.
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.
HOMEMADE PEAR JAM
Traditional and delicious homemade pear jam. Store in a cool, dry, dark place for up to 1 year. Refrigerate opened jellies for up to 3 weeks.
Provided by DelightfulDines
Categories Jams and Jellies
Time P1DT55m
Yield 64
Number Of Ingredients 4
Steps:
- Peel, pit, and finely chop pears. Place in a large pot and slightly crush if desired, but do not puree. Stir in lemon juice, followed by sugar. Bring mixture to a full rolling boil over high heat, stirring constantly. Stir in pectin quickly.
- Return to a full boil and boil for exactly 1 minute, stirring constantly. Remove from heat. Skim off any foam with a metal spoon.
- Meanwhile, inspect canning jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water. Wash new, unused lids and rings in warm soapy water.
- Ladle quickly into the prepared jars, filling within 1/8 inch of the tops. Run a clean knife or thin spatula around the insides of the jars to remove any air bubbles. Wipe rims with a moist paper towel to remove any residue. Top with lids and screw rings on tightly.
- Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars 2 inches apart into the boiling water using a holder. Pour in more boiling water to cover jars by at least 1 inch. Bring to a rolling boil, cover, and process for 5 minutes.
- Remove the jars from the stockpot and let rest, several inches apart, for 24 hours. Press the center of each lid with a finger to ensure the lid does not move up or down. Remove the rings for storage and store in a cool, dark area.
Nutrition Facts : Calories 103.3 calories, Carbohydrate 26.8 g, Fiber 0.7 g, Protein 0.1 g, Sodium 0.2 mg, Sugar 25.5 g
PEACH ORANGE JAM
This recipe uses peaches, oranges, and maraschino cherries. Really old recipe, close to a marmalade. They used a food chopper with this but I think a food processor would be faster. No jar amounts were given so I am guessing.
Provided by Dienia B.
Categories Oranges
Time 8h
Yield 10 1/2 pints
Number Of Ingredients 4
Steps:
- Run peaches through a chopper. I think that you would blanch, peel and pit the peaches before running them through chopper.
- Run all oranges through chopper, using rind of one orange. (just the zest; the whole rind will make it bitter; other recipes are using zest from all the oranges; you judge).
- Add cherry juice to the peaches, oranges, and sugar.
- Cook, stirring constantly, I am guessing this will burn easily.
- Cook until thick.
- When nearly done, add chopped cherries.
- Bring to a boil.
- Put in small jar and cover with paraffin wax (I said this was old recipe).
- Another recipe had you water bathing for 10 minutes to seal; check Ball book.
Nutrition Facts : Calories 783.4, Fat 0.8, SaturatedFat 0.1, Sodium 2.3, Carbohydrate 200.6, Fiber 6.2, Sugar 195.1, Protein 3.1
ORANGE PEAR JAM
Full of fruity flavor, this delightful jam is a great toast topper. Delores Ward of Decatur, Indiana came up with the recipe when a neighbor gave her an armload of pears. 'Everyone really likes it,' says Delores.
Provided by Allrecipes Member
Time 25m
Yield 56
Number Of Ingredients 5
Steps:
- In a Dutch oven or large kettle, combine the sugar, pears, pineapple and lemon juice. Bring to a full rolling boil over high heat, stirring constantly. Reduce heat; simmer for 15 minutes, stirring frequently. Remove from the heat; stir in gelatin until dissolved.
- Pour into jars or containers; cool to room temperature, about 1 hour. Cover and let stand overnight or until set, but no longer than 24 hours. Refrigerate for up to 3 weeks.
Nutrition Facts : Calories 119.1 calories, Carbohydrate 30.6 g, Cholesterol 0 mg, Fat 0 g, Fiber 0.5 g, Protein 0.4 g, SaturatedFat 0 g, Sodium 11.1 mg, Sugar 29.7 g
PEACH ORANGE JAM
This is another recipe I would like to make in the future as the flavours appeal to me. It seems pretty straightforward. Make sure you wash the fruit well as you won't be peeling it. NOTE: Prep time does not include time it takes to prepare jars.
Provided by Sweet PQ
Categories Fruit
Time 1h10m
Yield 5 cups
Number Of Ingredients 5
Steps:
- Cut peaches in small pieces, leaving skins on.
- Squeeze juice from oranges & add to peaches.
- Grind oranges (both pulp & rind) in a food processor. Add to peaches.
- Measure the total amount of fruit and add an equal amount of sugar.
- Cook over "medium" heat until the mixture starts to thicken. This will probably take 1 - 1 1/2 hours.
- Stir in amaretto, cooking until jel stage (coats a spoon).
- Stir in the almonds.
- Pour into hot, sterlized jars & seal.
Nutrition Facts : Calories 211.1, Fat 8, SaturatedFat 0.6, Sodium 46.8, Carbohydrate 34.3, Fiber 7, Sugar 27.8, Protein 5.9
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