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
GINGERY PEAR JAM
Gingery, with hints of lemon and orange, this jam is delightful on biscuits or scones. I like to use a variety of pears when making this jam, to give it more texture, while preserving the sweetness. The larger amount of ginger makes a very gingery jam, while the lesser amount (of course) is milder.
Provided by dianegrapegrower
Categories Pears
Time 1h15m
Yield 7 1/2 pints
Number Of Ingredients 6
Steps:
- Prepare 1/2 pint jars, lids, and water bath canner. Place a small plate in the freezer to chill.
- After chopping, puree roughly half the pears in a food processor until smooth. Alternatively, you may grate all the pears. Or you may use an immersion blender in the pot when half cooked. The goal is to have a jam with a smooth pulpy texture, punctuated by small chunks of fruit. Without the smooth, pulpy pears, the taste is more like pears in ginger sauce.
- Add all ingredients to a 5-6 quart dutch oven. Stir to combine, and bring to a boil. Reduce heat to medium and continue to cook until thickened, stirring occaisionally. (20-30 minutes, depending on how juicy the fruit is).
- Test thickness of jam by putting a small spoonful on a chilled plate, and tilting. If the jam remains mounded and doesn't drip, it's done.
- Fill jars, leaving a 1/4" headspace, cap, and process in boiling water bath for 10 minutes.
Nutrition Facts : Calories 745.4, Fat 0.4, Sodium 3.5, Carbohydrate 194.3, Fiber 10.3, Sugar 174.8, Protein 1.3
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
GINGERED PEACH PEAR NO COOK FREEZER JAM
Not sure if this is a new product, but I got a sample of Ball Simple Creations No Cook Freezer Jam Fruit Pectin at Wal-Mart along with some recipes. More info at www.freshpreserving.com
Provided by WI Cheesehead
Categories Lemon
Time 35m
Yield 5 8 oz jars
Number Of Ingredients 6
Steps:
- Stir sugar and contents of package in a bowl until well blended.
- Add peaches, pears, gingerroot and lemon zest and juice. Stir 3 minutes.
- Ladle jam into clean jars.
- Twist on lids and let stand until thickened, about 30 minutes.
- Tip: For best results, use fully ripe pears and crush with a potato masher.
Nutrition Facts : Calories 292.1, Fat 0.3, Sodium 0.5, Carbohydrate 75, Fiber 2.6, Sugar 71.8, Protein 1.1
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
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SMALL BATCH PEAR GINGER JAM - MOTHER WOULD KNOW
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- Put all of the ingredients into the large pot. Either layer them or mix. Let the mixture stand at room temperature for at least 1 hour, until all the sugar dissolves.
- On low heat, bring the mixture to a simmer. Continue cooking until the jam is thick but not sticky, stirring frequently. Cooking time varies considerably. The range Deborah provided for a double recipe (using 4 pounds of pears) was 90 minutes to almost 2 hours. I found that my 2 pound batches took about 1 & 1/2 to 1 & 3/4 hours, i.e. 90 - 105 minutes. To test for doneness, either use a thermometer (done at 220 degrees F/105 C or use frozen plates. The plate test requires freezing the plates until quite cold (I put them in the freezer when I start the jam cooking.) Remove a plate from the freezer. Spoon a small amount of jam onto the plate. After a minute or so, when it is cool enough to touch, run your finger through the jam. If it has a skin and does not run, it's set. If it is still runny, let it continue to simmer for another few minutes and test again.
- Once the jam is ready, remove the pot from the heat. Let it sit for about 5 minutes, then ladle it into the jars, clean off any drips with a moistened cloth and close the jars. Refrigerate
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