Cranberry Pear Lemon Jam Recipes

CRANBERRY PEAR LEMON JAM

Steps:

• Combine pears, cranberries, water and lemon rind in a large stainless steel or enamel saucepan.
• Bring to a boil over high heat, cover,reduce heat and cook for 5 minutes, stirring frequently.
• Gradually add lemon juice and sugar, stirring until sugar is dissolved.
• Boil rapidly, uncovered, until mixture will form a gel, about 15 minutes, stirring frequently. Remove from heat.
• With oven mitts or other protective "gloves", Ladle into sterilized jars and process in boiling water bath (BWB) for 15 minutes. OR keep refrigerated in an air tight container for up to a month.
• Modified Source: Small Batch Preserving by Ellie Topp & Margaret Howard.

CRANBERRY PEAR AND LEMON JAM

Steps:

• Core, peel, and chop pears into medium size pieces.
• Heat the cranberries, pears and pomegranate juice in a large pot over medium/high heat to a boil. Reduce heat and simmer for 30 minutes. The cranberries will begin to pop and mixture will begin to get thick.
• Puree mixture right in pot with electric soup mixer or remove mixture from pot and blend in blender. Since this is a jam it shouldn't be too chunky. I like my jams smooth.
• Combine sugar and pectin in a bowl. Add sugar/pectin mixture to the pot and then add the lemon juice and rind.
• Simmer another 10 to 15 minutes.
• Pour mixture into clean jars and wipe the rims clean. Attached the lids and submerge in a hot water bath (200 degrees or boiling) for ten minutes. Once removed from water lids will pop and that is how you know they are sealed.
• Let cool on kitchen counter. Makes just about 7 half pint 8 oz. jars.
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• VARIATION:.
• Follow recipe instructions and Instead of pomegranate juice, add 1 cup orange juice and instead of lemon juice and rind, add 2 tablespoons of orange rind. This is good with a dash of cinnamon too! A dash is about 1/2 teaspoon or a little more.

CHUNKY VANILLA PEAR JAM

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.

VANILLA PEAR BERRY JAM

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.