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 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
CERTO PEAR JAM
Tell your guests, oh, so casually that you made this CERTO Pear Jam yourself. Your guests will love this luscious CERTO Pear Jam, made with fresh pears!
Provided by My Food and Family
Categories Home
Time 45m
Yield about 8 (1-cup) jars or 128 servings, 1 Tbsp. each.
Number Of Ingredients 5
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.)
Nutrition Facts : Calories 50, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 mg, Sodium 0 mg, Carbohydrate 13 g, Fiber 0 g, Sugar 12 g, Protein 0 g
PEAR JAM
I made this recipe by experimenting with several other pear jam recipes. It turned out really good so I decided to post.
Provided by RConley
Categories Low Protein
Time 50m
Yield 3 pints, 60 serving(s)
Number Of Ingredients 6
Steps:
- In a large pot, put the pears, fruit pectin and lemon juice, bring to a full rolling boil and cook until thickened, stirring constantly. Add butter to keep from foaming.
- Stir in sugar quickly. Return to full rolling boil and boil exactly 1 minute.
- Remove from heat and skim off any foam.
- Ladle into jars filling to within 1/8 inch of tops.
Nutrition Facts : Calories 75.4, Fat 0.1, Cholesterol 0.1, Sodium 2.2, Carbohydrate 19.5, Fiber 0.4, Sugar 18.1, Protein 0.1
CERTO RHUBARB JAM
CERTO Fruit Pectin helps capture the lusciousness of ripe rhubarb in this straightforward recipe for rhubarb jam.
Provided by My Food and Family
Categories Home
Time 45m
Yield about 8 (1-cup) jars or 128 servings, 1 Tbsp. each
Number Of Ingredients 6
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.
- Chop unpeeled rhubarb finely. Place in 3-qt. saucepan; add water. Bring to boil on high heat. Reduce heat to medium; simmer 2 min. or until rhubarb is tender. Measure exactly 3 cups prepared rhubarb into 6- or 8-qt. saucepot.
- 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 min., stirring constantly. Remove from heat. Skim off any foam with metal spoon. Stir in food coloring.
- Ladle immediately into prepared jars, filling to within 1/4 inch of tops. Wipe jar rims and threads. Cover with two-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 min. 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.)
Nutrition Facts : Calories 30, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 mg, Sodium 0 mg, Carbohydrate 8 g, Fiber 0 g, Sugar 8 g, Protein 0 g
SPICED PEAR JAM
A neighbor of mine passed along this spiced pear jam recipe. I've given many jars of this jam as gifts. Day to day, we enjoy it on toast with ham and eggs or on hot rolls with a meat. -Karen Bockelman, Portland, Oregon
Provided by Taste of Home
Time 1h50m
Yield 6 half-pints.
Number Of Ingredients 4
Steps:
- In a Dutch oven, combine all ingredients. Bring to a boil; reduce heat and simmer, uncovered, until thick, 1-1/2 to 2 hours, stirring occasionally. Stir more frequently as the mixture thickens. , Remove from the heat; skim off foam. Carefully ladle into hot half-pint jars, leaving 1/4-in. headspace. Remove air bubbles; wipe rims and adjust lids. Process for 10 minutes in a boiling-water canner.
Nutrition Facts : Calories 78 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 0 sodium, Carbohydrate 20g carbohydrate (19g sugars, Fiber 1g fiber), Protein 0 protein.
PRICKLY PEAR JAM
After reading that prickly pears are covered with barely visible spines I was a bit shaky. I put on a pair of work gloves and rubbed the spines from the fruit and then rinsed them under running water. The texture reminds me of a kiwi, and I added a bit of amaretto to kick it up a notch. This small batch yields 1 quart and 1 pint.
Provided by Sandra Garth
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Jams and Jellies Recipes
Time 12h45m
Yield 80
Number Of Ingredients 6
Steps:
- Inspect 1 quart jar and 1 pint jar for cracks and rings for rust, discarding any that are defective. Immerse in simmering water until jam is ready. Wash new, unused lids and rings in warm soapy water.
- Wear protective gloves to rub and rinse the prickly pears under running water to make sure all spines are removed. Cut each pear in half and scoop pulp and seeds into the bowl of a food processor. Pulse for 30 to 40 seconds. Transfer mixture to a strainer lined with cheesecloth set over a bowl. Gather cheesecloth into a pouch and squeeze out juice. Remove any remaining pulp from the seeds and add to the bowl with the juice.
- Combine prickly pear juice, pectin, and lemon juice in a medium saucepan over medium heat. Bring to a rolling boil that can't be stirred down. Add sugar and amaretto and stir until completely dissolved. Return mixture to a rolling boil, stirring constantly. Cook until jam is reduced by half, 5 to 7 minutes.
- Remove jam from heat and skim off and discard any froth that may have formed. Dip a metal spoon into the jam to test for desired thickness. Add another 1/2 teaspoon of pectin and boil for 1 minute more if a thicker jam is desired.
- Pack jam into hot, sterilized jars, filling to within 1/4 inch of the top. 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 spills. 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 10 minutes.
- Remove the jars from the stockpot and let rest, several inches apart, for 12 to 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 28.8 calories, Carbohydrate 7.3 g, Fat 0.1 g, Fiber 0.4 g, Protein 0.1 g, Sodium 0.5 mg, Sugar 6.3 g
BALL BLUE BOOK PEACH OR PEAR JAM
Homemade peach or pear jam. Recipe taken from the Ball Blue Book of Preserving. Yields about 8 half-pints (I got slightly more).
Provided by BecR2400
Categories Pears
Time 1h
Yield 8 half-pints
Number Of Ingredients 4
Steps:
- Combine fruit, sugar and lemon juice in a large saucepan. Bring slowly to a boil, stirring until sugar dissolves.
- Stir in liquid pectin. Return to a rolling boil. Boil hard 1 minute, stirring constantly.
- Remove from heat. Skim foam if necessary.
- Ladle hot jam into hot jars, leaving 1/4-inch headspace. Adjust two-piece caps.
- Process 10 minutes in a boiling-water canner. (Note: Add appropriate additional processing time for high altitudes).
- Recipe variation:.
- Add 1 teaspoon whole cloves, 1/2 teaspoon whole allspice and 1 cinnamon stick tied in a spice bag to jam during cooking. Remove spice bag before filling jars.
Nutrition Facts : Calories 761.9, Fat 0.2, Sodium 0.1, Carbohydrate 196.4, Fiber 1.5, Sugar 194.7, Protein 0.8
SURE.JELL PEAR JAM
Cook fresh pears, lemon juice, sugar and fruit pectin briefly for this tasty pear jam. Use a canner for a SURE.JELL Pear Jam to add to your morning toast!
Provided by My Food and Family
Categories Home
Time 45m
Yield Makes about 6 (1-cup) jars or 96 servings, about 1 Tbsp. each.
Number Of Ingredients 5
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 grind or chop fruit. Measure exactly 4 cups prepared fruit into 6- or 8-qt. saucepot. Stir in lemon juice.
- Stir in pectin. Add butter to reduce foaming. Bring to full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly. Add sugar; stir. Return to full rolling boil and boil exactly 1 min., 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 min. 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.)
Nutrition Facts : Calories 45, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 mg, Sodium 0 mg, Carbohydrate 12 g, Fiber 0 g, Sugar 11 g, Protein 0 g
SPICED PEAR JAM
From my mom's canning recipe collection. I am hopeful my pear trees will yield big time this year. Adapted from Southern Living.
Provided by ratherbeswimmin
Categories Pears
Time 3h
Yield 5 half pint jars
Number Of Ingredients 4
Steps:
- Add all the ingredients to a dutch oven.
- Bring mixture to a boil and stir constantly.
- Lower the heat and simmer, stirring frequently, for 2 hours or until thickened.
- Skim off foam with a metal spoon.
- Pour immediately into hot sterilized jars, filling to about 1/4 inch from the top.
- Remove air bubbles and wipe jar rims.
- Cover quickly with metal lids and screw on bands.
- Process in a boiling water bath for 10 minutes.
PEAR & GINGER JAM
Great way to use up pears and cooking apples in the autumn, nice flavour with the ginger.
Provided by clkrecipes
Time 1h30m
Yield Makes 3.2-3.6 kg
Number Of Ingredients 0
Steps:
- Peel and chop the pears and apples into small chunks. Place a couple of tea plates in the freezer for later.
- Place half the pears and all of the apples into a preserving pan, with just enough water to cover the fruit, and simmer gently until soft and mushy (about 40 mins)
- Remove from the heat, add the sugar, pectin, ginger, lemon juice and zest, also add the rest of the chopped pears. Put the pan back on the heat and dissolve sugar gently.
- Once the sugar is dissolved, bring to the boil, and boil rapidly for about 15 minutes, or until setting point has been reached. If you are getting a scum on top, put a nob of butter in at this stage.
- To check if the jam has set, put a small amount on the cold tea plate, then push gently with the spoon, the jam should wrinkle.
- Pour into sterilised jars.
CERTO® RED RASPBERRY JAM
Capture the flavor of sweet, juicy raspberries in this CERTO Red Raspberry Jam. Follow this 45-minute recipe for scrumptious raspberry jam today!
Provided by My Food and Family
Categories Home
Time 45m
Yield About 7 (1-cup) jars or 112 servings, 1 Tbsp. each
Number Of Ingredients 4
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 jars well before filling.
- Crush raspberries thoroughly, one layer at a time. (Press half of pulp through a sieve to remove some of the seeds, if desired.) Measure exactly 4 cups prepared fruit into 6- or 8-qt. saucepot.
- Stir in sugar. Add butter to reduce foaming. Bring mixture 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 min., 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 two-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 min. Remove jars and place upright on towel to cool completely. After jars cool, check seals by pressing middles of lids with finger. (If lids spring back, lids are not sealed and refrigeration is necessary.)
Nutrition Facts : Calories 50, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 mg, Sodium 0 mg, Carbohydrate 13 g, Fiber 1 g, Sugar 12 g, Protein 0 g
CERTO® CRANBERRY JAM
Fresh cranberries, sugar and fruit pectin are cooked briefly, then processed in a canner for scrumptious homemade jam.
Provided by My Food and Family
Categories Home
Time 45m
Yield Makes about 10 (1-cup) jars or 160 servings, 1 Tbsp. each.
Number Of Ingredients 5
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 jars well before filling.
- Place cranberries and water in large saucepan. Bring to boil. Reduce heat to low; cover and simmer 10 min. Press through a sieve, if desired. Measure exactly 7-1/2 cups prepared fruit into 6- or 8-qt. saucepot.
- Stir sugar into prepared fruit in saucepot. Add butter to reduce foaming. Bring mixture 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 min., stirring constantly. Skim off any foam with metal spoon.
- Ladle quickly into prepared jars, filling to within 1/4 inch of tops. Wipe jar rims and threads. Cover with two-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 min. Remove jars and place upright on a towel to cool completely. After jars cool, check seals by pressing middles of lids with finger. (If lids spring back, lids are not sealed and refrigeration is necessary.)
Nutrition Facts : Calories 30, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 mg, Sodium 0 mg, Carbohydrate 8 g, Fiber 0 g, Sugar 7 g, Protein 0 g
NO-COOK RASPBERRY PEAR JAM
Make and share this No-Cook Raspberry Pear Jam recipe from Food.com.
Provided by KitchenCraftsnMore
Categories Jellies
Time 35m
Yield 6 cups
Number Of Ingredients 5
Steps:
- Mix prepared fruits in a large bowl.
- Add sugar, mix well and let stand 10 minutes.
- Combine water and fruit pectin crystals in a small saucepan.
- Bring to a boil for 1 minute, stirring constantly.
- Stir pectin into fruit mixture.
- Continue to stir 3 minutes until most of sugar is dissolved.
- Pour into clean jars.
- Cover with tight lids.
- Let stand at room temperature until set.
- Store in freezer or for up to 3 weeks in fridge.
Nutrition Facts : Calories 682.6, Fat 0.3, Sodium 34.8, Carbohydrate 177.2, Fiber 5.1, Sugar 156.6, Protein 0.6
FREEZER PEAR HONEY JAM
Freezer pear honey jam. Never had attempted this before. It was so easy and such a crowd-pleaser I plan to do this over and over again.
Provided by dave247
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Jams and Jellies Recipes
Time 2h10m
Yield 24
Number Of Ingredients 4
Steps:
- Combine pears, sugar, crushed pineapple, and lemon juice in a large bowl. Pulse in batches in a food processor until coarsely chopped.
- Pour pear mixture into a large pot; bring to a rolling boil. Reduce heat; simmer, stirring frequently, until it thickens, about 45 minutes. Let cool to room temperature, 1 to 2 hours.
- Ladle into a freezer bag, seal, and transfer to the freezer.
Nutrition Facts : Calories 148.2 calories, Carbohydrate 39 g, Fat 0.1 g, Fiber 3.3 g, Protein 0.5 g, Sodium 1.3 mg, Sugar 32.9 g
More about "pear jam recipe with certo food"
CERTO PARADISE PEAR JAM RECIPE | JAM RECIPES, PEAR JAM ...
From pinterest.ca
CERTO JAM RECIPE CHART - TFRECIPES.COM
From tfrecipes.com
CERTO CANADA RECIPES
From tfrecipes.com
CERTO PEAR JAM RECIPES
From tfrecipes.com
PEAR JAM - CAROLINE'S COOKING
From carolinescooking.com
10 BEST CERTO LIQUID PECTIN RECIPES | YUMMLY
From yummly.com
CERTO JAM RECIPES
From tfrecipes.com
PEAR AND GINGER JAM (SMALL BATCH) - DOMESTIC GOTHESS
From domesticgothess.com
PEAR GINGER JAM RECIPE - THE PERFECT FLAVOR FOR FALL
From commonsensehome.com
PEAR JAM RECIPE - SIMPLE CANNING RECIPE FOR BEST PEAR PRESERVE
From foodviva.com
EASY PEAR AND BLACKBERRY JAM RECIPE (SMALL BATCH, NO PECTIN)
From fussfreeflavours.com
PEAR JAM - FOOD FROM PORTUGAL | GREAT RECIPES FROM PORTUGAL
From foodfromportugal.com
BERNARDIN HOME CANNING: BECAUSE YOU CAN: PEACH OR PEAR JAM
From bernardin.ca
PERFECT PEAR JAM - USA PEARS
From usapears.org
PEAR JAM - PRACTICAL SELF RELIANCE
From practicalselfreliance.com
PEAR GINGER JAM | A BAKER'S HOUSE - EASY RECIPES FOR ...
From abakershouse.com
PEAR JAM WITH GREEN CARDAMOM RECIPE - FOOD & WINE
From foodandwine.com
PEAR JELLY RECIPE - EASY HOMEMADE JELLY - THE FOOD BLOG
From thefoodblog.net
HOW TO MAKE PEAR JAM OR PEAR JELLY - EASILY! WITH STEP-BY ...
From pickyourown.org
COUNTRYSIDE PEAR JAM RECIPE - THE SPRUCE EATS
From thespruceeats.com
PEAR JAM RECIPE | PEAR JAM RECIPE NO PECTIN | HOW TO MAKE ...
From rumkisgoldenspoon.com
PEAR JAM RECIPE LIQUID PECTIN - FOOD NEWS
From foodnewsnews.com
10 BEST PEAR JAM NO PECTIN RECIPES | YUMMLY
From yummly.com
SPICED PEAR JAM – FOOD IN JARS
From foodinjars.com
VANILLA PEAR PRESERVES RECIPE (+VIDEO) | MASALAHERB.COM
From masalaherb.com
VANILLA PEAR JAM RECIPE - THE SPRUCE EATS
From thespruceeats.com
PEAR JAM RECIPE WITH LIQUID PECTIN | BESTO BLOG
From bestonlinecollegesdegrees.com
SPICED APPLE PEAR JAM - THE SEASONED MOM
From theseasonedmom.com
PERFECT PEAR JAM RECIPE - COOK.ME RECIPES
From cook.me
PEAR JAM RECIPE WITH CERTO - TFRECIPES.COM
From tfrecipes.com
PEAR JAM RECIPE BY GINETTE MATHIOT RECIPE | HOUSE & GARDEN
From houseandgarden.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