Gingered Pear Plum Chia Seed Jam Recipes
GINGERED PEAR-PLUM CHIA SEED JAM
Summer plums, fall pears, and a nice little spicy hit of ginger. This healthier jam is naturally sweetened with a small amount of pure maple syrup (or honey) and thickened with superpowered chia seeds. Perfect for the freezer - if you can stop eating it long enough to tuck some away!
Provided by Kare for Kitchen Treaty
Number Of Ingredients 5
Steps:
- Set a medium-large saucepan over medium-high heat. Add pears, plums, ginger, and 1/3 cup maple syrup. Heat until boiling and reduce heat to medium. Cook, stirring frequently, until the fruit has cooked down and liquified, 25-30 minutes. Carefully mash any remaining chunks of fruit with a potato masher or fork. Taste and add additional syrup, if desired, until the jam reaches the sweetness level that you prefer. Stir in chia seeds and cook for another minute. Remove from heat and let cool enough to pour into lidded jars. Keeps in the refrigerator for up to 2 weeks, or freeze for 2-3 months.
GINGERED PLUM JAM
The plums are not peeled; this produces a vibrant ruby-red color. This recipe yields approximately 4-8 ounce jars of jam. This is just the perfect amount for DH and me. A food processor is wonderful for processing the plums and if you don't have a water bath don't worry. A large pasta pot with strainer insert works wonders. The recipe comes from Cooking Pleasures.
Provided by PaulaG
Categories Low Protein
Time 45m
Yield 4 8 ounce jars
Number Of Ingredients 5
Steps:
- Place all the ingredients in a heavy large pot; stir to combine.
- Attach a jelly thermometer to side of pan or place a small plate in freezer to chill for testing jam.
- Bring to a rolling boil over medium-high heat, adjusting heat as needed to maintain an even boil; boil for 15 minutes, stirring frequently.
- After 15 minutes of cooking check temperature on thermometer or test small portion of jam on chilled plate, return plate to freezer for 1 to 2 minutes, remove and run finger through sample. When the jam is set you can pull your finger through it and it doesn't run back together. During testing, remove jam from heat.
- As jam sets you will be able to see the bottom of the pot when stirring. The temperature should be about 221 degrees F.
- Pour the hot jam into 4 sterilized 8-ounce jars, carefully wiping jar rims; cover with lids and screw bands.
- Process in boiling water bath for 5 minutes, remove from water bath, allow to cool; check seal.
Nutrition Facts : Calories 714.2, Fat 0.8, SaturatedFat 0.1, Sodium 1.7, Carbohydrate 183.3, Fiber 4, Sugar 178.2, Protein 2
GINGER PEAR JAM
Make and share this Ginger Pear Jam recipe from Food.com.
Provided by dicentra
Categories Pears
Time 1h10m
Yield 40 oz
Number Of Ingredients 5
Steps:
- Grate pears coarsely. Combine grated pears with sugar, lemon juice, and ginger in large SS pot.
- Bring pear mixture to a boil. Reduce heat to medium-low and cook 30-45 minutes, or until thickened.
- Stir pectin into 3/4 cup of jam liquid, if desired, and add to jam.
- Cook 3 minutes more.
- Meanwhile prepare jars, lids, canner.
- Fill jars to 1/4-inch headspace, cap, and process 10 minutes.
Nutrition Facts : Calories 104.2, Fat 0.1, Sodium 0.5, Carbohydrate 27.2, Fiber 1.4, Sugar 24.5, Protein 0.2
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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