Pear Jam With Walnuts Food

PEAR JAM WITH WALNUTS

Steps:

• Peel and core pears, cut into small cubes. Place pear pieces into a large saucepan with sugar and slit vanilla pod. Add orange juice and let stand, covered, for at least 1 hour. Chop walnuts coarsely.
• Bring pear mixture to a boil and simmer, stirring, for about 4 minutes. Remove from heat, take out vanilla pod and puree jam finely. Add walnuts and chopped vanilla pod to the pan. Pour jam into prepared preserving jars, seal well and turn upside down, let cool for about 10 minutes. Return jars to normal position and cool completely. Store in a cool, dark place and serve as needed.

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 AND ORANGE JAM WITH WALNUTS

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.

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.