Cinnamon Pear Jelly Recipes

PEAR JAM

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.

PRICKLY PEAR JELLY

Steps:

• Simmer 3 pint-size jars in a large pot of water until ready for use. Wash lids and rings in warm soapy water.
• Slice ends off each prickly pear. Make 1 long vertical slit down each one. Use the slit to hold the skin and peel off. Discard peel.
• Place peeled pears in a blender; puree in batches until liquefied. Press puree through a fine-mesh sieve set over a bowl. Discard pulp and seeds.
• Measure out 3 cups prickly pear juice, lemon juice, and pectin into a large pot. Bring to a boil, stirring constantly. Add sugar and return to a boil, stirring constantly. Let cook, about 3 minutes. Remove from heat.
• Pour prickly pear mixture into hot jars, filling to within 1/4 inch of the top. 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 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 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 stockpot, and process for 15 minutes.
• Remove the jars from the pot and place onto a cloth-covered or wood surface, several inches apart, and let cool, at least 24 hours.

PEAR JELLY WITH CINNAMON

Steps:

• Wash the jars thoroughly in hot soapy water. Rinse and leave to drain. To sterilise, place them in a cold oven (including metal lids) and turn up to around 120oC for at least 15 minutes. Place chopped pears in a large, heavy-based saucepan with around 1 inch of cold water. Bring to the boil. Once boiling, turn down the heat and leave to cook until soft Blend the cooked pears (with their cooking water) into a puree. Sieve the puree, either using a cheesecloth or a juicer attachment for the blender. This should produce around 500ml of juice. Discard the remaining pear pulp. Place the juice into a large, heavy-based saucepan and heat gently. Stir in the cinnamon. Add the jam sugar while stirring constantly. Bring back to the boil until it reaches a 'rolling' boil (where the liquid does not stop boiling even when stirred). Separately, place a metal teaspoon in a small bowl of iced water and check that the jars in the oven are still hot. Once boiling, cook for a further 4 minutes (or as per jam sugar instructions). Turn off the heat. Take the teaspoon out of the iced water and extract one spoonful of the boiling liquid. Cool it quickly by holding it on the surface of the iced water. Tip the spoon - if the pear jelly sets almost immediately, it is ready. If it does not set, bring the pan back to the boil and test again after another minute. Once the jelly is ready to set, pour it into the hot sterilised jars, almost to the brim. Cover each jar with a circle of greaseproof paper on top of the jelly (ensuring that there are no air bubbles). Place the lids on the jars tightly and leave to cool. Store in a cool, dry, dark place.

CINNAMON-SWIRL PEAR BREAD

Steps:

• In a large saucepan, combine pears, water and 1/2 cup sugar. Simmer, uncovered, for 10-12 minutes or until tender. Drain well, reserving syrup. Add cold water if necessary to syrup to measure 1 cup; set aside. , In a large bowl, dissolve yeast in warm water. Add 1 teaspoon sugar; let stand for 10 minutes. Add the eggs, butter, honey, salt, extract, 4 cups flour and reserved pears and syrup. Beat until smooth. Add enough remaining flour to form a soft dough. , Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1-1/4 hours. , Punch dough down; divide into thirds. Roll each portion into a 16x8-in. rectangle. Combine cinnamon and remaining 3/4 cup sugar; sprinkle over dough to within 1/2 in. of edges. , Roll up, jelly-roll style, starting with a short side; pinch seams to seal. Place, seam side down, in three greased 9x5-in. loaf pans. Cover and let rise until doubled, about 45 minutes. , Bake at 375° for 20 minutes. Cover loosely with foil. Bake 15-20 minutes longer or until bread tests done. Remove from pans to wire rack to cool.

SPICED PEAR JAM

Steps:

• 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. Remove air bubbles; wipe rims and adjust lids. Process for 10 minutes in a boiling-water canner.

PEAR JAM WITH VANILLA BOURBON AND CINNAMON

Steps:

• 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. Let stand in hot water until ready to use. Drain well before filling.
• PEEL and core pears. Finely chop or grind fruit. Measure exactly 8 cups prepared fruit into 6- or 8-quart saucepot. Stir in lemon juice and add butter to reduce foaming.
• Bring 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. Return to full rolling boil and boil exactly 1 minute, stirring constantly. ADD sugar, cinnamon and vanilla bourbon; stir. Bring to full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly.
• Remove from heat. Skim off any foam with metal spoon.
• LADLE immediately into prepared jars, filling to within 1/8 inch of tops. Wipe 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 necessary.) Cover; bring water to gentle boil. Process 10 minutes. Remove jars and place upright on towel to cool completely. After jars cool, check seals by pressing middle of lid with finger. (If lid springs back, lid is not sealed and refrigeration is necessary.).

CINNAMON PEAR CAKE

Steps:

• CAKE: Preheat oven 350°F
• Grease and flour a 10" tube pane.
• Combine first four ingredients.
• Beat eggs, oil, juice and vanilla in large bowl.
• Add dry ingredients, beating until smooth (batter will be stiff).
• FILLING: spread 1/3 batter in prepared pan.
• Cover with half of pears (apples. Repeat layers.
• Spread remaining 1/3 batter on top.
• BAKE in center of 350F oven for 70-75 minutes, or until cake tester comes out clean.
• Cool 20 minutes in pan then remove to rack and cool completely.
• If desired, dust with icing sugar before serving.