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 water until ready to use. Drain well …
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WebCut pears lengthwise into quarters and remove cores and stem ends. Chop pears into chunks, bigger for chunky jam, smaller for a …
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WebPeel and dice the pear, removing core. Put the pear, sugar, lemon, vanilla and cardamon in a small pan and warm over a medium …
WebBut 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 …
WebStir the mixture occasionally, watching for overflows, and cook for about 10-15 minutes. If pear pieces are too large, crush slightly with …
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, stirring, and bring back to a full rolling …
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 into a sauce. After resting, cook the …
WebIn a separate bowl, combine the sugar and pectin powder. Mix well and set aside. Bring the pear mixture up to rolling boil over high heat. Add sugar-pectin mixture, …
WebInstructions. In a small saucepan, add your fruit and place it over medium heat. Bring it to a simmer, and gently mix through it, for the berries to break down. Add the lemon juice and chia seeds and mix well, …
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WebPlace the pears, apples, lemon zest and juice, ginger and water into a deep, heavy bottomed saucepan. Bring up to a simmer and simmer gently for about 15 minutes, until the fruit is tender. Stir in 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 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
WebRemove the pear jam from the heat; using a clean spoon, skim off and discard the foam. Ladle the finished jam into hot, sterilized half-pint jars, leaving 1/4-inch …
WebSteps: 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.
WebSterilize your jars. Peel and core pears and mash or finely chop in a large bowl. Measure out 4 cups of mashed pear into a large saucepan with ginger, lemon juice …
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! 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.
Pears are a low-pectin fruit so you wont be able to make a good pear jam without the addition of pectin. To get round this, rather than adding pectin or using jam sugar I included some very finely minced cooking apples (also from the garden), which are high in pectin and ensure a good set.
This Spiced Vanilla Pear Jam is refined sugar-free, and it gets a boost of flavor from cardamom, cinnamon, and vanilla beans. It’s a great example of a sugar-free jam recipe that works.