Surejell Pear Jam Recipes

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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



Pear Jam image

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

4 ½ cups mashed ripe pears
3 tablespoons powdered fruit pectin
1 teaspoon ground cinnamon
½ teaspoon ground cloves
½ teaspoon ground allspice
½ teaspoon ground nutmeg
¼ cup lemon juice
7 ½ cups white sugar
1 teaspoon butter
8 half-pint canning jars with lids and rings, or as needed

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



Pear Jam image

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.

8 -9 pears, cored and chopped (peeling is optional)
1/4 cup lemon juice
1 (1 3/4 ounce) box pectin, Sure-Jell no-sugar, powdered
1/2 teaspoon cardamom, ground
1/4 teaspoon cinnamon, ground
1 tablespoon ginger, fresh grated
3 cups sugar

SPICED PEAR JAM

A neighbor of mine passed along this spiced pear jam recipe. I've given many jars of this jam as gifts. Day to day, we enjoy it on toast with ham and eggs or on hot rolls with a meat. -Karen Bockelman, Portland, Oregon

Provided by Taste of Home

Time 1h50m

Yield 6 half-pints.

Number Of Ingredients 4



Spiced Pear Jam image

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.

Nutrition Facts : Calories 78 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 0 sodium, Carbohydrate 20g carbohydrate (19g sugars, Fiber 1g fiber), Protein 0 protein.

8 cups chopped or coarsely ground peeled pears (about 5-1/2 pounds)
4 cups sugar
1 teaspoon ground cinnamon
1/4 teaspoon ground cloves

PRICKLY PEAR JELLY

This is my grandmother's recipe. It is good on anything grape jelly is good on! Handle prickly pears carefully, wearing gloves. Store jelly in a cool, dark area.

Provided by Jennifer Simons

Categories     Side Dish     Sauces and Condiments Recipes     Canning and Preserving Recipes     Jams and Jellies Recipes

Time P1DT58m

Yield 24

Number Of Ingredients 4



Prickly Pear Jelly image

Steps:

  • Simmer 3 pint-size jars in a large pot of water until ready for use. Wash lids and rings in warm soapy water.
  • Slice ends off each prickly pear. Make 1 long vertical slit down each one. Use the slit to hold the skin and peel off. Discard peel.
  • Place peeled pears in a blender; puree in batches until liquefied. Press puree through a fine-mesh sieve set over a bowl. Discard pulp and seeds.
  • Measure out 3 cups prickly pear juice, lemon juice, and pectin into a large pot. Bring to a boil, stirring constantly. Add sugar and return to a boil, stirring constantly. Let cook, about 3 minutes. Remove from heat.
  • Pour prickly pear mixture into hot jars, filling to within 1/4 inch of the top. 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 stockpot and fill halfway with water. Bring to a boil and lower jars 2 inches apart into the boiling water using a holder. 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 stockpot, and process for 15 minutes.
  • Remove the jars from the pot and place onto a cloth-covered or wood surface, several inches apart, and let cool, at least 24 hours.

Nutrition Facts : Calories 193.3 calories, Carbohydrate 48.8 g, Fat 0.6 g, Fiber 4.2 g, Protein 0.9 g, SaturatedFat 0.1 g, Sodium 5.8 mg, Sugar 37.5 g

27 prickly pears (cactus fruit)
¼ cup lemon juice
1 (1.75 ounce) package fruit pectin (such as Sure-Jell®)
4 ½ cups white sugar

SURE.JELL PEAR JAM RECIPE

Try something new with this SURE.JELL Pear Jam recipe. Made with fresh pears and lemon juice, this SURE.JELL Pear Jam recipe will be a staple in your kitchen and a new family favorite!

Provided by My Food and Family

Categories     Home

Time 45m

Yield Makes about 7 (1-cup) jars or 112 servings, 1 Tbsp. each.

Number Of Ingredients 4



SURE.JELL Pear Jam Recipe image

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 5 cups prepared fruit into 6- or 8-qt. stockpot. Stir in lemon juice.
  • Mix 1/4 cup of the sugar (from the measured amount in the bowl) and pectin in small bowl. Add to fruit in stockpot; mix well. Bring to full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly. Stir in remaining 2-3/4 cups sugar. 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 two-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 middles of lids with finger. (If lid springs back, lid is not sealed and refrigeration is necessary.) Jam sets slowly and may take up to 1 week to set completely.

Nutrition Facts : Calories 25, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 mg, Sodium 5 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g

5 cups prepared fruit (buy about 3-1/2 lb. fully ripe pears)
1/4 cup fresh lemon juice
3 cups sugar, measured into separate bowl, divided
1 box SURE-JELL For Less or No Sugar Needed Recipes Premium Fruit Pectin

FREEZER JAM

This is a great way to make jam because it's simple, lower in sugar, and lets the flavor of ripe fruit shine. Our method makes it a cinch to save the last of your favorite summer produce, like nectarines, plums, or berries. The key ingredient is pectin, which gives this jam the right consistency. The recipe is so easy, you might just need a second freezer!

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes

Time 2h45m

Yield Makes 7 cups

Number Of Ingredients 4



Freezer Jam image

Steps:

  • Thoroughly wash, rinse, and dry seven 8-ounce plastic freezer or glass jars with tight-fitting lids. You can also use zip-top freezer bags.
  • In a medium pot, combine fruit and lemon juice. Bring to a boil over medium-high.
  • In a bowl, whisk together sugar and pectin; add to fruit, stirring until sugar mixture dissolves and fruit returns to a full rolling boil. Boil 1 minute, then remove from heat.
  • Transfer to jars or bags, leaving a 1/2-inch space on top. Seal and let sit at room temperature until jam is set, 2 to 3 hours. To store, freeze, up to 6 months. To thaw jam, transfer to the refrigerator and use within 3 weeks.

Nutrition Facts : Calories 40 g

5 cups crushed plums, peaches, or nectarines (about 3 pounds fruit), any bruised spots cut away
1/3 cup fresh lemon juice (from 2 lemons)
2 1/2 cups granulated sugar
1/3 cup (1.75 ounces) powdered, no-sugar-needed pectin

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