Pear Jam Recipe Easy

Pear Jam EatingWell

WEBApr 19, 2024 · Increase heat to medium-high and cook, stirring occasionally, until thickened (or until a candy thermometer registers 220 …

1. Combine pears, brown sugar, honey, lemon juice, ginger, cardamom, salt, cloves and cinnamon stick in a large saucepan. Cook over medium heat, stirring occasionally, until the pears start to release juices, about 5 minutes. Increase heat to medium-high and cook, stirring occasionally, until thickened (or until a candy thermometer registers 220 degrees F), 20 to 25 minutes.
2. Remove from heat; discard the cinnamon stick. Using a potato masher, mash the mixture to the desired consistency. Let cool completely, about 1 hour. Divide the jam between two 8-ounce jars. Use immediately, or cover and refrigerate for up to 3 weeks.

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Spiced Apple Pear Jam The Seasoned Mom

WEBOct 3, 2020 · Combine the chopped fruit mixture with the lemon juice, cinnamon, allspice, ginger, cloves, nutmeg, pectin, and butter in a Dutch …

Rating: 5/5(8)
1. In a food processor, pulse pears and apples until fruit is chopped into very small pieces. Transfer the fruit to a large Dutch oven or other heavy-bottomed pot. Stir in lemon juice, cinnamon, allspice, ginger, cloves, nutmeg, pectin and butter.
2. Bring to a rolling boil over medium-high heat. Add sugar and stir to mix well. Return to a rolling boil, then boil for exactly 1 minute. Remove from heat; skim off foam with a metal spoon.
3. Ladle jam into hot sterilized jars, leaving ¼-inch headspace. Wipe rims clean with a damp cloth; add lids.
4. Process in a boiling-water bath for 10 minutes. Transfer jars to a towel and cool completely. Check for seals and refrigerate any jam that did not seal properly.

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How to Make the Best Pear Jam The Self Sufficient …

WEBOct 31, 2020 · Bring pear mixture to a full, rolling boil on a medium-high burner. Boil hard for 1 minute, then ladle into clean, hot jars using a …

1. Fill a water bath canner or large pot with enough water so that jelly jars are covered with 2" of water. Place a canning rack for jelly jars in the bottom of the pot and bring to a boil while you prepare the jars and jam.
2. Thoroughly wash six half-pint jelly jars and screw bands. Cover with hot water while you prepare the jam for canning. Prepare the canning lids according to the manufacturer's directions.
3. Peel, core, and chop firm, ripe pears, and toss with the lemon juice to prevent browning. Measure the ingredients.
4. Place the pears with lemon juice and the fruit juice concentrate in a large stainless steel saucepan. Slowly stir in the pectin to prevent lumps. Add the butter or margarine, if desired, to reduce foaming.

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