Elite life

Pear Jam Recipes


Pear Jam 1

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
Cooking Instructions:
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.
Pear Jam 2

2 kg of pears (peeled, cored and chopped
3 medium lemons (strained juice and zest)
1 kg of granulated sugar
1 litre of water
Cooking Instructions:
Prepare the pears and place in a large covered bowl, to stop them browning. Remove the zest from the lemons carefully to avoid adding the bitter pith. Set zest aside. Squeeze the lemon juice and strain. Add the water, chopped pears, lemon zest and juice to a large heavy bottomed saucepan. Simmer very gently until the pears are just soft. Pour in the sugar and stir, over a medium/low heat until the sugar is dissolved. Bring the heat up to a rolling boil. Allow to boil hard for ten minutes before testing for a set. If it has not reached setting point. Continue to boil rapidly, checking for a set every four minutes or so. When the jam has set remove from the heat. Allow the jam to stand for a few minutes and pour into warmed sterilised jars. Cover with screw top lids or wax disks and cellophane tops. Label when cold. Store in a cool dry place.
Spiced Pear Jam 1

8 cups peeled finely chopped ripe pears (about 5 1/2 lb.)
4 cups sugar
1 teaspoon ground cinnamon or more according to your taste
1/4 teaspoon ground cloves
Cooking Instructions:
Add all the ingredients to a dutch oven. Bring mixture to a boil and stir constantly. Lower the heat and simmer, stirring frequently, for 2 hours or until thickened. Skim off foam with a metal spoon. Pour immediately into hot sterilized jars, filling to about 1/4 inch from the top. Remove air bubbles and wipe jar rims. Cover quickly with metal lids and screw on bands. Process in a boiling water bath for 10 minutes.
Spiced Pear Jam 2
3 pounds ripe, flavorful pears, cored, peeled, and cut into 1-inch pieces
Juice of 1 lemon
1 large navel orange
1 lemon
1 cup crushed pineapple, with juice preserved
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1 tablespoon peeled and chopped ginger
4 cups granulated sugar
Cooking Instructions:
Add the pears to a mixing bowl and toss wit the lemon juice. Cut the ends from the orange and lemon. Cut them in half. Then cut each half lenthwise into 3 wedges. Remove any seeds. Slice each wedge crosswise into thin slices.Add the orange, lemon, and pineapple and its juice to a 3-quart ronreactive pan set over medium-low heat. Bring to a simmer and cook, stirring frequently, over low heat until the lemon and orange are tender, about 20 minutes. Add the pear, spices, ginger, and sugar and continue to cook over low heat, stirring frequently, until the mixture is slightly thickened, about 20 minutes. Sppon into sterilized jars and seal according to the manufacturers directions.
Peach or Pear Jam

6 half-pint (250 ml) jars
4 cups prepared peaches or pears, about 3 1/2 lb
2 tbsp lemon juice 30 ml
5 cups granulated sugar 1.25 l
1 box (49 g)Fruit Pectin
Cooking Instructions:
Fill boiling water canner with water. Place 6 clean half-pint (250 ml) mason jars in canner. Cover, bring water to a boil; boil at least 10 minutes to sterilize jars at altitudes up to 1,000 ft (305 m). Wash, peel, pit or core ripe fruit. Finely chop or crush peaches or pears. Add lemon juice and measure fruit. Place Lids in boiling water; boil 5 minutes to soften sealing compound. Place fruit in a large, deep stainless steel or enamel saucepan. Measure sugar; set aside. Stir Fruit Pectin into prepared fruit. Bring fruit/pectin mixture to a full boil over high heat; stirring constantly. Add sugar; return to full, rolling boil. Boil hard 1 minute, stirring constantly. Remove cooked mixture from heat. Skim off foam with metal spoon. Ladle into a hot sterilized jar to within 1/4 inch of top rim (head space). Remove air bubbles by sliding rubber spatula between glass and food; readjust head space to 1/4 inch. Wipe jar rim to remove any stickiness. Center Lid on jar; apply screw band just until fingertip tight. Place jar in canner. Repeat for remaining jars. Cover canner; return water to boil. Process 5 minutes at altitudes up to 1,000 feet (305 m). Remove jars. Cool, undisturbed, for 24 hours. Check jar seals. (Sealed lids curve downward.) Remove screw bands; store separately. Wipe jars, label and store in a cool, dark place.
Pear and Apple Jam

1 pt. diced pears
Grated rind of 1 lemon
3 1/2 c. sugar
1 pt. diced apples
Juice of 1 lemon
Cooking Instructions:
Combine all ingredients and heat, stirring constantly until sugar is dissolved. Boil rapidly until mixture is thick and clear. Cool slightly. Pour into sterile jars and seal.
Pear-Cranberry Jam

3 c. prepared pears
1 whole orange, chopped
1 (8 oz.) can crushed pineapple in syrup
1 (12 oz.) pkg. fresh or frozen cranberries
2 tbsp. chopped ginger, candied
2 tbsp. lemon juice
1 pkg. powdered pectin
5 c. granulated sugar
Cooking Instructions:
Peel, core, and chop pears. Grind orange. Measure sugar and set aside. Combine pears, orange, crushed pineapple with syrup, cranberries, candied ginger, and lemon juice. Stir in pectin. Bring to a full rolling boil over high heat, stirring constantly. At once, pour in sugar, stir to mix and return to a full rolling boil again. Boil hard for 1 minute, again stirring constantly. Remove from heat and skim off foam with a metal spoon. Ladle into hot sterilized jars filling within 1/4 inch from top. Seal immediately. Process 5 minutes in boiling water bath.
Pear-Lemon-Ginger Jam

5 c. Bartlett pears, peeled, chopped
1/4 c. lemon juice
1 tbsp. lemon zest
2 tbsp. ginger root, grated
3 1/2 c. sugar
1 box powdered light fruit pectin
1/4 c. crystalized ginger, minced
Cooking Instructions:
In kettle, place fruit and lemon juice over high heat. Stir in light fruit pectin and 1/4 cup sugar. Bring to a full boil over high heat and add remaining sugar. Bring back to a full, rolling boil and stir constantly for 1 minute. Remove from heat, skim off any foam. Ladle into hot, 8 (8 ounce) jars, sterilized jars and seal at once with paraffin.
Ginger Pear Jam

3 med. pears
1 c. crushed pineapple
4 c. sugar
2 oz. crystallized ginger, chopped
3 tsp. Pectin
Cooking Instructions:
Peel and core pears, chop. Mix pectin with 1 cup sugar, add to pears, pineapple and ginger. Bring to a boil, add remaining sugar. Bring back to a boil and boil one minute. Skim and pour into clean, sterilized jars. Process in a boiling water bath for 10 minutes. If pectin is not available, combine all ingredients and cook until thick and jam comes off spoon in sheets.
Gingered Pear Jam

3 pounds Fresh NW Bartlett pears
1 Orange
½ Lemon
½ cup Diced candied ginger
1 pack Powdered; (1-3/4 oz.) fruit pectin
5 cup Sugar
Cooking Instructions:
Core and finely dice pears to make 4 cups. Put orange and lemon through food chopper, or process coarsely. Combine pears, orange, lemon, candied ginger and fruit pectin. Bring to boil. Add sugar and bring back to full rolling boil. Boil 1 minute. Remove from heat and skim with metal spoon. Cool 5 minutes, skim again. Put in sterilized jars and seal. Process according to manufacturer's directions.
Honey Pear Jam

2 lg Firm-ripe pears; cored and diced
1/2 c ;water
1/4 c Lemon juice
1/4 c Pear eau-de-vie
1/4 ts Cinnamon
1/4 ts Clove powder
1/4 ts Nutmeg
1/2 c Honey
1 pn Salt
Cooking Instructions:
Combine all ingredients except honey and salt in a saucepan. Cook 5 min over high heat, stirring. Reduce heat to medium and cook 25 min, stirring occasionally. Add honey and salt. Cook 15 min, stirring, until the right texture is obtained. Store in a nonreactive container in the fridge.
Sherried Pear and Cranberry Jam

1 1/2 c Fresh or frozen cranberries, about 1/2 lb (250 g)
4 (or 5) ripe pears, about 2 lb
5 c Granulated sugar
1/2 c Water
1/4 c Sherry
1 Box Certo Crystals Fruit
Cooking Instructions:
Place cranberries in a food processor and whirl, using an on-and-off motion, until coarsely ground. Turn into a large bowl. Peel, core and finely chop pears. They should measure about 2 cups. (Do not chop in food processor; they will turn to mush.) Add chopped pears to cranberries. Stir in sugar until well mixed. Let stand for 10 minutes. Then, combine water, sherry and fruit pectin crystals in a small saucepan. Bring to a boil and boil for 1 minute, stirring constantly. Stir into fruit mixture. Continue stirring for 3 minutes. (There will be a few sugar crystals remaining.) Immediately pour into jars. Cover at once with tight lids. Let stand at room temperature until set. It may take up to 24 hours. Then, store in the refrigerator or freezer. Jam will keep well in the refrigerator for up to 3 weeks or in the freezer for several months.


Hosted by uCoz