Pear Vanilla Jam With Honey Food

SPICED VANILLA PEAR JAM RECIPE

Steps:

• Sterilize jars and lids. Place a small plate in the freezer so you can test the jam for proper thickness later.
• Peel, core, and chop pears finely. You can also puree them in a food processor, depending on the texture you want your jam to have. In a large bowl combine pears and lemon juice. Toss until pears are well coated with lemon juice.
• In non-reactive pot, add juice concentrate and water. Use a butter knife to scrape the tiny beans from the inside of the vanilla pod, and toss the beans and empty pod into the pot. Bring to boil over medium heat and let simmer for 10 minutes. Discard vanilla pod.
• Add pears, cinnamon, cardamom, and optional vanilla extract to the pot. Bring to boil over medium-high heat, stirring often to ensure the fruit does not stick or burn to the bottom of the pot. When mixture thickens, after about 45-50 minutes, test for doneness by spreading 1/2 teaspoon of cooked fruit on the cold plate and place it back in the freezer. Wait 30 seconds, then run your finger through the fruit. It should be thick enough to not run all over the plate, but remember that jams made without sweetener will not gel the same as standard jams. Here, the jam should just stick to the plate without being runny.
• Optional : If you prefer a more gelled jam, add 1 package plus 20% of another package of no-sugar pectin once jam is done. Use a whisk to mix the jam to ensure there are no clumps of pectin. Return the jam to a boil and stir constantly for exactly 1 minute, then remove from heat.
• Ladle the jam into sterilized jars, leaving 1/4-inch of headroom, and process the jars in a hot water bath for 10 minutes.

PEAR PRESERVES - PEAR JAM WITH VANILLA RECIPE

Steps:

• Peel, quarter and cut the pears into chunks.
• Place the fruit pieces into a big jam cooking pot and add in the sugar.
• Slit open a vanilla bean and scratch out with a butter knife or small spoon the vanilla bean paste.
• Add the paste and the whole vanilla bean to the pot with the other ingredients and mix it all well.
• Keep the pot with the fruits on the stove, cook on slow heat for about 45 mins, while stirring frequently, until you can see a rolling boil.
• Keep cooking pear preserves until it has visibly reduced and appears translucent.
• Test if the jam is set with a candy thermometer. The setting temperature is 210° Fahrenheit or 105° Celsius. Or drop some of the preserve on a cold plate or spoon and if it's not running it is set. If it runs, keep the jam for some more time to cook on low heat and repeat the test until you have the correct consistency.
• Take out the vanilla bean and discard.
• Reduce jam to a smoother consistency with a hand blender. I like to keep a few fruit pieces to give the jam some character.
• Pour hot jam into clean sterilized jars and fill up to the rim.
• Drop some vodka or rum into the lid to kill further bacteria. (optional)
• Close the jar with the lid and turn upside down to create a vacuum.
• Allow the jam to cool down, label and store in a cool and dry place.

VANILLA PEAR BERRY JAM

Steps:

• Crush strawberries; transfer to a Dutch oven. Stir in pears, lemon juice and pectin. Bring to a full rolling boil over high heat, stirring constantly. Stir in sugar; return to a full rolling boil. Boil for 1 minute, stirring constantly. Remove from heat; skim off foam. Stir in vanilla., Ladle hot mixture into 7 hot half-pint jars, leaving 1/4-in. headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot mixture. Wipe rims. Center lids on jars; screw on bands until fingertip tight., Place jars into canner, ensuring that they are completely covered with water. Bring to a boil; process for 10 minutes. Remove jars and cool.

PEAR VANILLA JAM

Steps:

• Peel, core and quarter the pears. (While you're doing this, add the cut pieces to a large bowl of water with some lemon juice squeezed in, to prevent darkening.).
• Drain the pears, and transfer them to the work bowl of a food processor. Pulse them a few times. You're looking to get them chopped, not to puree them.
• Grate a couple pinches of fresh nutmeg over the sugar.
• Add the pears, sugar, and lemon juice to a large pot, and bring to a boil, stirring occasionally.
• Simmer 40 minutes. You may have to stir frequently to prevent burning.
• Remove the mixture from the heat, and stir in the vanilla extract.
• Spoon into hot jars, leaving 1/2 inch head space. Wipe the jar rims and adjust the lids.
• Process in boiling water for 10 minutes.

PEAR VANILLA JAM WITH HONEY

Steps:

• Prepare a boiling water bath canner and enough jars to hold 5-6 pints of jam (the yield varies depending on how much water the pears contain).
• Wash, core and chop pears. Place them in a low, wide pan and add 1/2 cup water, 2 cups honey, vanilla seeds and beans, the lemon zest and juice, and the calcium water. Stir to combine and place on the stove. Set the burner to medium-high heat and cover the pot.
• Cook the pears, stirring regularly, until they are soft. This should take 35-40 minutes.
• Once the pears are tender, grab a potato masher and break them down into a chunky sauce. Whisk the pectin powder into the remaining cup of honey. Bring the pears up to a simmer and stir in the pectin-spiked honey.
• Cook, stirring constantly, for 1-2 minutes, until the jam begins to thicken. Once it is thickening, remove the pan from the heat. Funnel jam into prepared jars. Wipe rims, apply lids and rings, and process in a boiling water bath canner for 15 minutes.
• When time is up, remove jars from canner and set them to cool on a folded kitchen towel.
• Sealed jars are shelf stable for up to a year.
• Unsealed jars should be refrigerated and eaten within 2-3 weeks.

SPICED PEAR JAM

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.

FREEZER PEAR HONEY JAM

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.