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
APRICOT & PEAR JAM ( AND BONUS HONEY )
Everyone loves this ! I make it when the pears come in and give it away as gifts at Christmas .. and sometimes, if I'm lucky, I have leftover "honey" in the bottom of the pot and jar it up for serving over ice cream, glazing meats, or drizzling over Peach Crisp! NOTE: this recipe really shouldn't be doubled.. do multiple small batches in the correct amount, and dont forget to use the lemon.. pears are low pectin!
Provided by Staci Smith @staciysmith
Categories Jams & Jellies
Number Of Ingredients 5
Steps:
- I use a maslin pan..Place your pears in the pan and cover with the lemon juice, zest, and water. Chop your apricots and add to the pan.
- Bring the mixture to a boil over medium heat, and then simmer until the pears are soft which is about 10 minutes.
- Reduce the heat to low and add your warmed sugar stirring well, until your sugar is dissolved. Increase the heat at this point and boil rapidly for 20-30 minutes until you reach setting point.
- Remove from heat, and skim off any surface scum. Leave to sit about 10 minutes, then ladle into warmed sterilized jars. Allow to cool.
- Make sure your jar rims are clean. Apply heated new lids and then your bands, making sure the bands are slightly more than finger tight and secure. I've also heard of using the wax paper rounds and screw on lids or cellophane lids, though I have not used them myself. Store in a cool dry place ! YUMMMMY!
STONE FRUIT JAM
When it comes to summertime stone fruit, pies are often the first thing to come to mind, but jam made with peaches, plums and apricots is just as delicious and lasts much longer. Naturally rich in pectin and high in acidity, these fruits make for jam with rich textures and the best balance of sweet and tart. When choosing your fruit, look for pieces that are just ripe rather than overly ripe, as stone fruit tends to lose pectin and acidity the older it gets.
Provided by Alison Roman
Categories breakfast, brunch, jams, jellies and preserves
Time 1h15m
Yield About 4 cups (4 8-ounce jars)
Number Of Ingredients 4
Steps:
- Toss fruit and sugar together in a large, heavy-bottomed pot. Let sit for at least 15 minutes or up to overnight, tossing periodically to coat and to dissolve the sugar. (This will help coax the juices out of the fruit.)
- Place a small plate in the refrigerator to chill. (You'll use this later.)
- Bring the fruit to a strong simmer over medium heat until the skins burst and the juices start to boil, 10 to 15 minutes. If using a vanilla bean as an add-in, put it in the pot now.
- Increase the heat to medium-high. Cook the jam, stirring occasionally with a wooden spoon or spatula at first and more frequently as juices thicken until most of the liquid has evaporated and the fruit has begun to break down, about 25 to 35 minutes. How much it breaks down will depend on the type of fruit and how ripe it is. (For example, peaches are likely to retain their shape, while plums and apricots will break down almost entirely.)
- As the jam cooks, the liquid reduces, the sugars thicken and the natural pectins activate. You'll notice the liquid go from a rapid, rolling boil with smaller bubbles to a slow, thick, tarlike boil with larger bubbles. This is the stage at which it's most important to stir constantly along the bottom of the pot to prevent scorching and sticking. (Sugar is heavier than water and will concentrate there, increasing the chance that the fruit will burn.) It's also the stage at which splattering may occur, so take care in stirring.
- When the jam reaches a slow, thick boil, add lemon juice and any of the add-ins (see note). Continue to cook, stirring constantly until the jam has returned to its previously thickened state, about another 5 minutes. To test the consistency, spoon a bit of jam onto the chilled plate, return it to the refrigerator and chill for 2 minutes. Drag your finger through it: It should hold its shape on either side without appearing watery or runny. If it's not there yet, cook it a few minutes more.
- Remove from heat, and pick out vanilla bean, if you added it earlier. Divide between jars, leaving 1/4 inch of space at the top of the jar, and seal immediately. Can the jams (see our How to Make Jam guide for more instruction), or store in the refrigerator, using them up within a couple of weeks.
PEAR APRICOT JAM
Make and share this Pear Apricot Jam recipe from Food.com.
Provided by Dienia B.
Categories Pears
Time 2h
Yield 4 cups
Number Of Ingredients 5
Steps:
- Peel, core and chop pears.
- Juice and zest lemons.
- Place pears in pan; cover with water, juice and zest.
- Chop apricots; add to the water.
- Bring pan to a boil.
- Simmer until pears are just soft, about 10 minutes.
- Add the sugar and stir over low heat until sugar dissolves.
- Increase the heat and boil rapidly for about 20-30 minutes or until setting point is reached.
- Skim off any scum on top; pour into clean jars and seal.
Nutrition Facts : Calories 1178.5, Fat 1, SaturatedFat 0.1, Sodium 16.1, Carbohydrate 309.4, Fiber 19, Sugar 276.7, Protein 4.7
APRICOT JAM
Making jam is one of the best ways to harness the flavor of apricots during their short season, to enjoy during the colder months. In this recipe, we give the fruit's natural pectin a jump-start by macerating the apricots with sugar and lemon before cooking; the acid in the lemons activates the apricot's pectin, reducing the cooking time and preserving more flavor and color. We also added a touch of vanilla to coax out the mellow notes of the fruit and balance the mixture's tartness. Apricot jam tastes great with scones or slathered on rustic bread--or swirled into vanilla ice cream. It's also the classic choice for melting and brushing over pastries and fruit tarts.
Provided by Food Network Kitchen
Categories condiment
Time 50m
Yield 3 1/2 cups
Number Of Ingredients 4
Steps:
- Toss the apricots, sugar, lemon zest and juice and vanilla in a large saucepan to combine, then mash slightly to release some of the apricot juice. Set aside for 10 minutes to allow the apricots to macerate and the sugar to dissolve. Meanwhile, place a small plate in the freezer to chill; this will be used to test the doneness of the jam.
- Place the saucepan over medium-high heat. (See Cook's Note for suggested add-in.) Bring the mixture to a boil and then reduce the heat to medium, stirring frequently. Continue to cook until the jam becomes thick and syrupy, about 35 minutes. To test doneness, place a small amount of the jam onto the chilled plate and freeze for 2 minutes. Drag your finger or a spoon through the jam. If it holds its shape and thickness, the jam is done; remove from the heat. If it's runny, continue to cook and test again in 5-minute increments. Once the jam has reached the right consistency, transfer to jars and cool completely before storing, tightly covered. The jam will keep in the refrigerator for up to 6 months.
APRICOT JAM
I love to save money, especially with my big family. So making my own jams and jellies is a favorite hobby of mine to share with my kids. This jam is not only fun to make, but it is also very delicious. There's nothing like your own fresh jam on toasted Italian bread.
Provided by Megan
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Jams and Jellies Recipes
Time 2h
Yield 50
Number Of Ingredients 4
Steps:
- Mix apricots and lemon juice in a large pot; add sugar. Slowly bring to a boil, stirring until sugar dissolves. Cook and stir until apricot mixture thickens, about 25 minutes. Remove from heat and skim foam if necessary.
- Meanwhile, prepare jars, lids, and rings by cleaning and sterilizing in dishwasher or boiling water bath. Leave lids in simmering water until ready to seal jars.
- Ladle hot jam into hot sterilized jars, leaving about 1/4 inch of space on 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, then carefully lower the jars into the pot using a holder. Leave a 2-inch space between the jars. Pour in more boiling water if necessary until the water level is at least 1 inch above the tops of the jars. Bring the water to a full boil, cover the pot, and process for 15 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 105.1 calories, Carbohydrate 26.9 g, Fat 0.1 g, Fiber 0.5 g, Protein 0.4 g, Sodium 0.3 mg, Sugar 26.3 g
More about "pear apricot jam recipes"
COUNTRYSIDE PEAR JAM RECIPE - THE SPRUCE EATS
From thespruceeats.com
3.3/5 (40)Total Time 1 hr 45 minsCategory Jam / JellyCalories 105 per serving
HOMEMADE NO PECTIN APRICOT JAM - AN ITALIAN IN MY …
From anitalianinmykitchen.com
PEAR JAM - CAROLINE'S COOKING
From carolinescooking.com
APRICOT PEAR JAM RECIPE BY DIET.CHEF | IFOOD.TV
From ifood.tv
Apricots 3 PoundFinely shredded orange peel 1 TablespoonBartlett pears 2 PoundCalories 6011 per serving
APRICOT JAM | LEITE'S CULINARIA
From leitesculinaria.com
INSTANT POT JAM (WITH ANY FRUIT!) - CRUNCHY CREAMY SWEET
From crunchycreamysweet.com
RUSTIC APRICOT JAM RECIPE - SERIOUS EATS
From seriouseats.com
PEAR JAM RECIPE – 3 INGREDIENTS, NO PECTIN - FUSS FREE FLAVOURS
From fussfreeflavours.com
POACHED PEARS - THE KITCHEN MAGPIE
From thekitchenmagpie.com
PEAR APRICOT JAM RECIPE - RECIPEZAZZ.COM
From recipezazz.com
PEAR AND APRICOT JAM - PIONEER THINKING
From pioneerthinking.com
BEST BREAD PUDDING WITH JAM RECIPE - HOW TO MAKE BREAD …
From food52.com
RECIPE PEAR TART WITH APRICOT JAM - WHEREISCAKE.COM
From whereiscake.com
RECIPE: PEAR APRICOT JAM - RECIPELINK.COM
From recipelink.com
APRICOT ALMOND CAKE RECIPE - REAL SIMPLE
From realsimple.com
20 FREEZER JAM RECIPES YOU HAVE TO TRY - TASTE OF HOME
From tasteofhome.com
You'll also love