WebDirections Put pears, cinnamon and lemon juice in pot and mix well. Pour sugar in to mixture in pot and bring to a boil, boil hard for 1 minute, remove from heat. …
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WebInstructions In a large, heavy-bottomed pot, combine chopped pears and sugar. Cook over medium heat until the fruit can …
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WebMake sure to stir often to prevent the preserves from sticking to the bottom of the pan. During the last 15-20 minutes of cooking, warm …
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WebWash 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 …
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Web1 T. ground cinnamon (or a smidge less if you want more pear flavor) 4 c. sugar. 1 packet liquid pectin. Instructions: In a large, heavy-bottomed pot, combined …
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WebPear Jam Prep Time: 10 minutes Cook Time: 20 minutes Additional Time: 10 minutes Total Time: 40 minutes This simple pear jam recipe has just a few ingredients and a lot of flavor! Pears are full of …
WebTuck 1 cinnamon stick in each jar. Top up each jar with the hot apple juice. Debubble, adjust headspace. Wipe jar rims. Put lids on. Process in a water bath or steam canner. Process half-litre (US pint) jars for 20 minutes; …
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WebBring 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. …
WebWipe 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 …
WebPlace the pears, cut side down, into the canning jars. Fill with the hot cinnamon liquid. You should have enough liquid for about 4 quart sized jars. Remove any trapped air bubbles in the jars by placing a long …
WebCut pears lengthwise into quarters and remove cores and stem ends. Chop pears into chunks, bigger for chunky jam, smaller for a smooth batch. Combine pears, lemon zest, …
WebDirections. Mix pears, lemon juice, fruit pectin, cinnamon, cloves, allspice, and nutmeg in a large heavy pot; bring to a boil, stirring constantly. Add sugar all at once, …
Web• 1 tablespoon ground cinnamon • Juice of 1/2 a lemon In a large, heavy-bottomed pot, combine chopped pears and sugar. Cook over medium heat until the fruit can easily be smashed with the back of a …
WebAdd sugar and spice, mix well. Rest pears in the fridge for at least 2 hours or overnight. Protip: This step helps to keep the pear bits intact and save them from turning …
WebUsing canning tongs, remove the jars from the water bath. Pour the water inside them back into the stock pot. Pack your canning jars with the pears. Pour the …
WebCombine the chopped fruit mixture with the lemon juice, cinnamon, allspice, ginger, cloves, nutmeg, pectin and butter in a Dutch oven or other large, heavy-bottomed pot. Boil, add the sugar, and then …
WebBring 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 …