APPLE OR PEAR JAM
Thicker than applesauce, thinner than apple butter, apple jam is its own delight entirely. No food mill or masher is required: Most apples will break down into a thick, glossy mash on their own. The few bits of apple here and there even enhance the texture. Pears work equally well here, but keep in mind that their lower pectin content and acidity levels mean they'll be a touch less jamlike than a batch made with apples.
Provided by Alison Roman
Categories breakfast, brunch, jams, jellies and preserves
Time 2h
Yield About 4 to 6 cups (4 to 6 8-ounce jars)
Number Of Ingredients 4
Steps:
- Place a small plate in the refrigerator to chill. (You'll use this later.)
- In a large, heavy-bottomed pot, cover fruit and any add-ins (see note) with 4 cups/960 milliliters of water. Bring to a strong simmer over medium-high heat. Cook until water is reduced by about 3/4, and fruit is soft and tender (or even falling apart slightly), 20 to 30 minutes.
- Add sugar and continue to cook, stirring occasionally at first and more frequently as the jam cooks and juices thicken until most of the liquid has evaporated and the fruit has really started to break down, another 30 to 40 minutes.
- As the jam cooks, the liquid reduces, the sugars thicken and the natural pectins activate. You'll notice the liquid go from a rapid, rolling boil with smaller bubbles to a slow, thick, tarlike boil with larger bubbles: This is the stage at which it's most important to stir constantly along the bottom of the pot to prevent scorching and sticking. (Sugar is heavier than water and will concentrate there, increasing any chance of the fruit burning.) It's also the stage at which splattering may occur, so take care in stirring.
- When the jam reaches a slow, thick boil, add lemon juice and incorporate any of the add-ins and continue to cook, stirring constantly until the jam has returned to its previously thickened state, about another 5 minutes. At this stage, the jam should look like a coarse, shiny applesauce. But if you'd really like to be sure, spoon a bit of jam onto the chilled plate, return it to the refrigerator and chill for 2 minutes. Drag your finger through it: It should hold its shape on either side without appearing watery or runny. If it doesn't, cook it a few minutes more.
- Using a spoon or other utensil, pick out any spices or vanilla beans. Divide between jars, leaving 1/4 inch of space from the top of the jar, and seal immediately. Can the jams (see our How to Make Jam guide for more instruction), or store in the refrigerator, using them up within a couple of weeks.
PEAR GINGER JAM
Make this easy jam at home-- only 4 ingredients!
Provided by Holly Baker
Categories Canning
Time 40m
Number Of Ingredients 4
Steps:
- In a large pot, combine the pears, fresh ginger, sugar and juice from one lemon.
- Bring to a boil over medium-high heat them reduce the heat to medium. As you cook the jam for 10-15 minutes, it will thicken.
- Use a potato masher to help break down the fruit if necessary. If you want to make more of a sauce similar to an applesauce, you could puree the jam before canning it.
- When the jam is the consistency you prefer, ladle it into jars leaving 1/4 inch headspace.
- Process the jars for 10 minutes in a water bath canner (adjust for your altitude as needed). Or you could store the jam in the refrigerator for about a month.
Nutrition Facts : Calories 40 calories, Carbohydrate 11 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 0 grams fat, Fiber 1 grams fiber, Protein 0 grams protein, SaturatedFat 0 grams saturated fat, ServingSize 1 tablespoon, Sodium 2 grams sodium, Sugar 8 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 0 grams unsaturated fat
APPLE OR PEAR GINGER JAM
Old Victorian recipe from my grandmother. It works well with pears too if you get a bumper crop. Original was in imperial measure. Ginger can vary in intensity so taste and try before adding. Use as a tangy jam or in tartlets.
Provided by Yppolita
Categories Apple
Time 1h30m
Yield 9 1/2-10 8 oz. jars.
Number Of Ingredients 5
Steps:
- Use a trivet under the pot.
- Stew the apples gently in 10 fl.oz. water until applesauce consistency (I mash with potato masher).
- Add 12 oz. by weight of sugar for each pint (20 fl.oz.) of apple sauce and bring to the boil. Simmer lightly.
- Add the lemon juice and rind.
- Weigh,rough chop the ginger and add to apples.
- Bring back to boiling point (caution this scorches easily). Test for set. This is quick because of the natural pectin.
- Bottle in sterilised jars.
Nutrition Facts : Calories 101.9, Fat 0.3, SaturatedFat 0.1, Sodium 2, Carbohydrate 27.2, Fiber 4.6, Sugar 20.1, Protein 0.5
PEAR & GINGER JAM
Great way to use up pears and cooking apples in the autumn, nice flavour with the ginger.
Provided by clkrecipes
Time 1h30m
Yield Makes 3.2-3.6 kg
Number Of Ingredients 6
Steps:
- Peel and chop the pears and apples into small chunks. Place a couple of tea plates in the freezer for later.
- Place half the pears and all of the apples into a preserving pan, with just enough water to cover the fruit, and simmer gently until soft and mushy (about 40 mins)
- Remove from the heat, add the sugar, pectin, ginger, lemon juice and zest, also add the rest of the chopped pears. Put the pan back on the heat and dissolve sugar gently.
- Once the sugar is dissolved, bring to the boil, and boil rapidly for about 15 minutes, or until setting point has been reached. If you are getting a scum on top, put a nob of butter in at this stage.
- To check if the jam has set, put a small amount on the cold tea plate, then push gently with the spoon, the jam should wrinkle.
- Pour into sterilised jars.
GINGER PEAR FREEZER JAM
At dinner with friends one evening, one of our hosts served some pears she had preserved with ginger and lemon. The flavor was so heavenly I decided to use the fresh pears she gave us to try my hand at a ginger and lemon freezer jam.-Jeni Pittard, Commerce, Georgia
Provided by Taste of Home
Time 40m
Yield 7 cups.
Number Of Ingredients 7
Steps:
- Rinse seven 1-cup plastic containers and lids with boiling water. Dry thoroughly. In a Dutch oven, combine pears, pectin, lemon juice, lemon zest and ginger. Bring to a full rolling boil over high heat, stirring constantly. Stir in sugar. Boil for 1 minute, stirring constantly. Stir in vanilla., Remove from heat; skim off foam. Immediately fill all containers to within 1/2 in. of tops. Wipe off top edges of containers; immediately cover with lids. Let stand at room temperature 24 hours., Jam is now ready to use. Refrigerate up to 3 weeks or freeze extra containers up to 12 months. Thaw frozen jam in refrigerator before serving.
Nutrition Facts : Calories 64 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 9mg sodium, Carbohydrate 17g carbohydrate (16g sugars, Fiber 0 fiber), Protein 0 protein.
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- 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.
- 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.
- Ladle jam into hot sterilized jars, leaving ¼-inch headspace. Wipe rims clean with a damp cloth; add lids.
- 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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