Chunky Vanilla Pear Jam Recipes

Steps:

• Peel, quarter and core the pears.
• Chop them in small cubes and toss them in a bowl with the lemon zest and lemon juice. Set aside.
• In a large heavy saucepan combine the apple juice concentrate with the vanilla bean and the water.
• Boil it over moderate heat for 10 minutes.
• Remove the vanilla bean and add the pears and their liquid.
• Bring the mixture to a boil over moderate heat and cook, stirring frequently, about 45 minutes, or until the mixture thickens enough to hold its shape on a spoon and has reached nearly 220 degrees F. on a candy thermometer.
• Spoon the jam into prepared jars leaving a 1/4" headspace.
• Process in a boiling water bath for 10 minutes. Adjust time according to your altitude.

Steps:

• Peel, quarter and core the pears. Chop them in small cubes and toss them in a bowl with the lemon zest and lemon juice. Set aside.
• In a large heavy saucepan combine the apple juice concentrate with the vanilla bean and the water. Boil it over moderate heat for 10 minutes. Remove the vanilla bean and add the pears and their liquid.
• Bring the mixture to a boil over moderate heat and cook, stirring frequently, about 45 minutes, or until the mixture thickens enough to hold its shape on a spoon and has reached nearly 220 degrees on a candy thermometer.
• Spoon the jam into sterilized jars and seal, or refrigerate when cool.

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.

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.

Steps:

• Combine ingredients for any of the jams in a small-to-medium saucepan; fruit should be at a depth of a couple of inches. Bring to a boil over medium heat. (You might have to add a tablespoon or two of water to the figs, but hold off until you see how much of their own liquid they produce.)
• Adjust heat so mixture bubbles steadily. If it looks too soupy, use a higher heat to reduce it; if there is not much liquid, use lower heat to avoid burning. Cook, stirring occasionally, until mixture is liquid but thick. Figs will take the least time, peaches the longest.
• Cool and refrigerate mixture; all will thicken as it cools. Store, refrigerated, for up to a week. Remove vanilla bean or cinnamon stick before serving.

Steps:

• Put 1 pound fruit (pitted and chopped if necessary) in a medium saucepan over medium heat.
• After a minute or so, add 1/4 cup sugar (or to taste), seasonings to taste and 2 tablespoons juice, vinegar or whatever liquid you prefer.
• Adjust the heat so the mixture bubbles steadily, using higher heat if the mixture looks too soupy; lower the heat if it seems dry. Cook, stirring occasionally until the mixture is thick - 10 to 30 minutes. Cool completely and refrigerate; it will thicken more as it cools.
• Store in the refrigerator, where it will keep for at least a week. If necessary, remove any seasonings (like lemon-grass stalks) before serving.

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.

Steps:

• Combine all ingredients in a heavy medium saucepan, Bring to a boil over medium heat, stirring often.
• Reduce heat and simmer, stirring occasionally, until mixture has consistency of thick jam, about 1 hour 15 minutes. Taste and adjust seasoning, then cool and refrigerate until ready to use; this will keep at least a week.