Pear Jelly With Cinnamon Recipes

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:

• 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 8 cups prepared fruit into 6- or 8-quart saucepot. Stir in lemon juice and add butter to reduce foaming.
• Bring to full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly until pears are tender. Break up tender pears with a masher.
• Stir in pectin. Return to full rolling boil and boil exactly 1 minute, stirring constantly. ADD sugar, cinnamon and vanilla bourbon; stir. Bring to full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly.
• Remove from heat. Skim off any foam with metal spoon.
• LADLE immediately into prepared jars, filling to within 1/8 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.).

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:

• Wash the jars thoroughly in hot soapy water. Rinse and leave to drain. To sterilise, place them in a cold oven (including metal lids) and turn up to around 120oC for at least 15 minutes. Place chopped pears in a large, heavy-based saucepan with around 1 inch of cold water. Bring to the boil. Once boiling, turn down the heat and leave to cook until soft Blend the cooked pears (with their cooking water) into a puree. Sieve the puree, either using a cheesecloth or a juicer attachment for the blender. This should produce around 500ml of juice. Discard the remaining pear pulp. Place the juice into a large, heavy-based saucepan and heat gently. Stir in the cinnamon. Add the jam sugar while stirring constantly. Bring back to the boil until it reaches a 'rolling' boil (where the liquid does not stop boiling even when stirred). Separately, place a metal teaspoon in a small bowl of iced water and check that the jars in the oven are still hot. Once boiling, cook for a further 4 minutes (or as per jam sugar instructions). Turn off the heat. Take the teaspoon out of the iced water and extract one spoonful of the boiling liquid. Cool it quickly by holding it on the surface of the iced water. Tip the spoon - if the pear jelly sets almost immediately, it is ready. If it does not set, bring the pan back to the boil and test again after another minute. Once the jelly is ready to set, pour it into the hot sterilised jars, almost to the brim. Cover each jar with a circle of greaseproof paper on top of the jelly (ensuring that there are no air bubbles). Place the lids on the jars tightly and leave to cool. Store in a cool, dry, dark place.