PEAR VANILLA JAM
There were a lot of good looking recipes kicking around here for various pear jellies and jams, but none were quite what I was looking for. So I tinkered with existing recipes and came up with this one. It's very sugary sweet, which scared off some friends of mine when they tasted it straight out of the jar. (TIP: never leave jars of jam out around your hungry bachelor friends!) When they came to their senses and tried it on something (toast, waffles, biscuits, oatmeal, etc.), they were won over. This goes great with peanut butter too. (I make this with a mix of half Bosch and half Asian pears.)
Provided by dividend
Categories Pears
Time 1h10m
Yield 6 half pints, 36 serving(s)
Number Of Ingredients 5
Steps:
- Peel, core and quarter the pears. (While you're doing this, add the cut pieces to a large bowl of water with some lemon juice squeezed in, to prevent darkening.).
- Drain the pears, and transfer them to the work bowl of a food processor. Pulse them a few times. You're looking to get them chopped, not to puree them.
- Grate a couple pinches of fresh nutmeg over the sugar.
- Add the pears, sugar, and lemon juice to a large pot, and bring to a boil, stirring occasionally.
- Simmer 40 minutes. You may have to stir frequently to prevent burning.
- Remove the mixture from the heat, and stir in the vanilla extract.
- Spoon into hot jars, leaving 1/2 inch head space. Wipe the jar rims and adjust the lids.
- Process in boiling water for 10 minutes.
Nutrition Facts : Calories 138.2, Fat 0.1, Sodium 0.6, Carbohydrate 35.8, Fiber 1.6, Sugar 32.8, Protein 0.2
CHUNKY VANILLA PEAR JAM
Here is a recipe that preserves the warm flavors of fall. Bartlett pears, lemon, apple juice, vanilla and sugar mingle into a jam that you can either store in jars, using standard canning procedures, or refrigerate for about a week. It's a gently sweet addition to your breakfast table.
Provided by Florence Fabricant
Categories breakfast, condiments
Time 1h30m
Yield 3 pints
Number Of Ingredients 6
Steps:
- Peel, quarter and core the pears. Chop them in small cubes and toss them in a bowl with the lemon zest and lemon juice. Set aside.
- In a large heavy saucepan combine the apple juice concentrate with the vanilla bean and the water. Boil it over moderate heat for 10 minutes. Remove the vanilla bean and add the pears and their liquid.
- Bring the mixture to a boil over moderate heat and cook, stirring frequently, about 45 minutes, or until the mixture thickens enough to hold its shape on a spoon and has reached nearly 220 degrees on a candy thermometer.
- Spoon the jam into sterilized jars and seal, or refrigerate when cool.
Nutrition Facts : @context http, Calories 256, UnsaturatedFat 1 gram, Carbohydrate 67 grams, Fat 1 gram, Fiber 12 grams, Protein 2 grams, SaturatedFat 0 grams, Sodium 10 milligrams, Sugar 45 grams
CHUNKY VANILLA PEAR JAM
Make and share this Chunky Vanilla Pear Jam recipe from Food.com.
Provided by dicentra
Categories Pears
Time 1h15m
Yield 3 pints
Number Of Ingredients 6
Steps:
- Peel, quarter and core the pears.
- Chop them in small cubes and toss them in a bowl with the lemon zest and lemon juice. Set aside.
- In a large heavy saucepan combine the apple juice concentrate with the vanilla bean and the water.
- Boil it over moderate heat for 10 minutes.
- Remove the vanilla bean and add the pears and their liquid.
- Bring the mixture to a boil over moderate heat and cook, stirring frequently, about 45 minutes, or until the mixture thickens enough to hold its shape on a spoon and has reached nearly 220 degrees F. on a candy thermometer.
- Spoon the jam into prepared jars leaving a 1/4" headspace.
- Process in a boiling water bath for 10 minutes. Adjust time according to your altitude.
Nutrition Facts : Calories 695.1, Fat 1.5, SaturatedFat 0.1, Sodium 48.9, Carbohydrate 180.5, Fiber 23.5, Sugar 133.7, Protein 3.7
PEAR JAM
This has been my favorite jam since I was a little girl. We moved around a lot when I was young; my Grandmother would send this jam to us so that we still felt we were close to 'Grandma's house.' I love it on warm homemade bread or peanut butter and jam sandwiches. Enjoy!
Provided by foodinmybelly
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Jams and Jellies Recipes
Time 1h35m
Yield 64
Number Of Ingredients 10
Steps:
- Mix pears, fruit pectin, cinnamon, cloves, allspice, nutmeg, and lemon juice in a large heavy pot; bring to a boil, stirring constantly. Add sugar all at once, stirring, and bring back to a full rolling boil. Boil for 1 minute. Mix in butter to settle foam.
- Sterilize the jars and lids in boiling water for at least 5 minutes. Pack the pear jam into the hot, sterilized jars, filling the jars to within 1/4 inch of the top. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids, and screw on rings.
- Place a rack in the bottom of a large stockpot and fill halfway with water. Bring 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 onto a cloth-covered or wood surface, several inches apart, until cool. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool, dark area.
Nutrition Facts : Calories 98.5 calories, Carbohydrate 25.4 g, Cholesterol 0.2 mg, Fat 0.1 g, Fiber 0.4 g, Protein 0.1 g, Sodium 0.6 mg, Sugar 24.6 g
FAST LATE-SUMMER JAMS
These quick jams are not preserves. They don't keep for months. But they don't have to, because they'll be gone long before they begin to spoil. Here are a few fast ways to hold on to the flavors of summer. The fig jam is good spread on toast, but also when served as a kind of chutney beside grilled meats. The peach or nectarine variation will add an ambrosial depth to your toast. And the blueberry jam? Its canvas is ice cream, or hot pancakes. In any case, use your spices sparingly, and let the fruit shine.
Provided by Mark Bittman
Categories quick, condiments, dips and spreads, side dish
Time 20m
Yield About 2 cups of jam
Number Of Ingredients 9
Steps:
- Combine ingredients for any of the jams in a small-to-medium saucepan; fruit should be at a depth of a couple of inches. Bring to a boil over medium heat. (You might have to add a tablespoon or two of water to the figs, but hold off until you see how much of their own liquid they produce.)
- Adjust heat so mixture bubbles steadily. If it looks too soupy, use a higher heat to reduce it; if there is not much liquid, use lower heat to avoid burning. Cook, stirring occasionally, until mixture is liquid but thick. Figs will take the least time, peaches the longest.
- Cool and refrigerate mixture; all will thicken as it cools. Store, refrigerated, for up to a week. Remove vanilla bean or cinnamon stick before serving.
Nutrition Facts : @context http, Calories 302, UnsaturatedFat 0 grams, Carbohydrate 77 grams, Fat 1 gram, Fiber 6 grams, Protein 2 grams, SaturatedFat 0 grams, Sodium 3 milligrams, Sugar 70 grams
VANILLA PEAR BERRY JAM
This is the first jam that I came up with on my own-and I love the flavor combo!-Rachel Creech, Marion, Indiana
Provided by Taste of Home
Time 40m
Yield 7 half-pints.
Number Of Ingredients 6
Steps:
- Crush strawberries; transfer to a Dutch oven. Stir in pears, lemon juice and pectin. Bring to a full rolling boil over high heat, stirring constantly. Stir in sugar; return to a full rolling boil. Boil for 1 minute, stirring constantly. Remove from heat; skim off foam. Stir in vanilla., Ladle hot mixture into 7 hot half-pint jars, leaving 1/4-in. headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot mixture. Wipe rims. Center lids on jars; screw on bands until fingertip tight., Place jars into canner, ensuring that they are completely covered with water. Bring to a boil; process for 10 minutes. Remove jars and cool.
Nutrition Facts : Calories 91 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 0 sodium, Carbohydrate 23g carbohydrate (23g sugars, Fiber 0 fiber), Protein 0 protein.
HOMEMADE PEAR JAM
Traditional and delicious homemade pear jam. Store in a cool, dry, dark place for up to 1 year. Refrigerate opened jellies for up to 3 weeks.
Provided by DelightfulDines
Time P1DT55m
Yield 64
Number Of Ingredients 4
Steps:
- Peel, pit, and finely chop pears. Place in a large pot and slightly crush if desired, but do not puree. Stir in lemon juice, followed by sugar. Bring mixture to a full rolling boil over high heat, stirring constantly. Stir in pectin quickly.
- Return to a full boil and boil for exactly 1 minute, stirring constantly. Remove from heat. Skim off any foam with a metal spoon.
- Meanwhile, inspect canning jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water. Wash new, unused lids and rings in warm soapy water.
- Ladle quickly into the prepared jars, filling within 1/8 inch of the tops. Run a clean knife or thin spatula around the insides of the jars to remove any air bubbles. Wipe rims with a moist paper towel to remove any residue. Top with lids and screw rings on tightly.
- Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars 2 inches apart into the boiling water using a holder. Pour in more boiling water to cover jars by at least 1 inch. Bring to a rolling boil, cover, and process for 5 minutes.
- Remove the jars from the stockpot and let rest, several inches apart, for 24 hours. Press the center of each lid with a finger to ensure the lid does not move up or down. Remove the rings for storage and store in a cool, dark area.
Nutrition Facts : Calories 103.3 calories, Carbohydrate 26.8 g, Fiber 0.7 g, Protein 0.1 g, Sodium 0.2 mg, Sugar 25.5 g
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PEAR VANILLA JAM - JEN AROUND THE WORLD
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Reviews 28Calories 50 per servingCategory Jams And Jellies
- In a large dutch oven combine your chopped pears and sugar. If your pears have a thin skin, you can leave them on. They will add to the texture of the recipe later on.
- Now, simply cook over medium heat. Once you can smash the fruit easily with a potato masher, then you will know the cooking process is complete.
- Use a potato masher or immersion blender to break the fruit down into a rustic chopped/half smooth sauce.
- Add the pectin and bring to a rolling boil. Let this boil for five minutes so that the pectin has time to activate properly.
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