PLUM KISSED PEAR JAM
Make and share this Plum Kissed Pear Jam recipe from Food.com.
Provided by Sharon123
Categories Pears
Time 30m
Yield 6 cups
Number Of Ingredients 4
Steps:
- In a kettle, combine pears and plums.
- Stir in 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 the heat; skim off foam.
- Pour into jars or freezer containers and cool to room temperature, about 1 hour.
- Cover and let stand overnight or until set, but not longer than 24 hours.
- Refrigerate or freeze.
Nutrition Facts : Calories 795.9, Fat 0.2, Sodium 19.3, Carbohydrate 206.4, Fiber 3.6, Sugar 193.6, Protein 0.5
PLUM-KISSED PEAR JAM
'Years ago, when I complained my pear jam was bland, an aunt suggested that I add plum pulp to my next batch,' recalls Margaret Zickert from Deerfield, Wisconsin. 'I did...and then I won the grand prize in a recipe contest with the thick tasty results!'
Provided by Allrecipes Member
Time 30m
Yield 48
Number Of Ingredients 4
Steps:
- In a kettle, combine pears and plums. Stir in pectin. Bring to 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 the heat; skim off foam. Pour into jars or freezer containers and cool to room temperature, about 1 hour. Cover and let stand overnight or until set, but no longer than 24 hours. Refrigerate or freeze.
Nutrition Facts : Calories 96.3 calories, Carbohydrate 24.9 g, Cholesterol 0 mg, Fat 0 g, Fiber 0.4 g, Protein 0.1 g, SaturatedFat 0 g, Sodium 0.1 mg, Sugar 24.2 g
PARADISE PEAR JAM
Make and share this Paradise Pear Jam recipe from Food.com.
Provided by Jan H.
Categories Fruit
Time 31m
Yield 7 8oz. jars
Number Of Ingredients 7
Steps:
- Remove rinds from orange and lemon in quarters; discard about half the white part of rinds.
- (scrape off with a spoon) Slice rinds thinly.
- Chop orange and lemon, and discard seeds.
- Peel, core and grind pears.
- Combine all the fruits, including cherries and pineapple and its juice.
- Measure 4 1/2 cups of fruit into a large pan.
- Stir pectin into fruit.
- Place over high heat, stirring until mixture comes to a hard boil.
- At once stir in sugar.
- Bring to a full rolling boil and boil hard for 1 minute, stirring constantly.
- Remove from heat and skim.
- Stir and skim for 5 minutes to cool slightly, and prevent floating fruit.
- Ladle quickly into jars.
- Seal.
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
HERBED PEAR JAM
Make and share this Herbed Pear Jam recipe from Food.com.
Provided by Sharon123
Categories Pears
Time 1h30m
Yield 7 cups
Number Of Ingredients 7
Steps:
- Cut 1/2 of pears into 1/2-inch pieces.
- Finely chop remainder in processor.
- Combine all pears with wine in heavy large saucepan and set aside.
- Using veg peeler, remove half of peel from orange and lemon (colored part only).
- Thinly slice peel.
- Remove remaining peel and all white pith from orange and lemon.
- Chop pulp finely, discarding seeds and tough membrane.
- Stir sliced peel and chopped pulp into pears.
- Cover and simmer over medium heat 10 minutes to blend flavors.
- Reduce heat to low, add sugar and bay leaves to pears and cook till sugar dissolves, swirling pan occasionally.
- Increase heat and bring to rolling but not foaming boil.
- Cook about 40 minutes, stirring frequently toward end of cooking time.
- NOTE: To test for doneness, remove pan from heat.
- Fill chilled spoon with jam, then slowly pour jam back into pan; last 2 drops should merge and sheet off spoon.
- One tbs jam ladled onto chilled plate and frozen 2 minutes should wrinkle when pushed with finger.
- Stir in lemon juice; discard bay leaves.
- Spoon jam into hot jars to 1/4" from top.
- Immediately wipe rim using towel dipped in hot water.
- Place lid on jar; seal tightly.
- Arrange jars in large pot, filled with water.
- Process 15 minutes in boiling water.
- Remove jars from water bath.
- Cool to room temperature.
- Store in cool dry place, for up to 1 year.
- Refrigerate after opening.
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.
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.
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