Microwave Winter Pear Amaretto Jam Recipes

EASY BAKED PEARS WITH AMARETTI

Steps:

• Cut each pear in half, then place on a large baking tray. Use a teaspoon to scoop out the cores and make a dip in the centre of each pear. If your pears are firm, you may need to use a sharp knife to do this. Dollop about 1 heaped tsp ricotta into each dip, then sprinkle over the cinnamon and drizzle with a little honey.
• Heat oven to 190C/fan 170C/gas 5, then roast the pears for 10 mins. Tip the biscuits into a food bag and use a rolling pin to lightly crush them. Remove the pears from the oven, then scatter the crumbs over each pear. Return to the oven for another 10 mins or until the pears are soft and the biscuit golden brown. Serve drizzled with honey.

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.

APRICOT AMARETTO JAM

Steps:

• In a Dutch oven, combine apricots and lemon juice. In a small bowl, combine 1/4 cup sugar and pectin; stir into apricot mixture. If desired, add butter. Bring to a full rolling boil over medium-high heat, stirring constantly. Gradually stir in remaining sugar. Return to a full rolling boil, stirring constantly, for 1 minute., Remove from heat; stir in amaretto. Cool jam in Dutch oven for 5 minutes, stirring occasionally. Ladle hot mixture into eight hot sterilized half-pint jars, leaving 1/4-in. headspace. Wipe rims. Center lids on jars; screw on bands until fingertip tight. , Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 10 minutes. Remove jars and cool.

PEACH JAM WITH AMARETTO LIQUEUR

Steps:

• Inspect 5 half-pint jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until jam is ready. Wash new, unused lids and rings in warm soapy water.
• Mix peaches with lemon juice in a large pot immediately after chopping to prevent peaches from turning brown. Place pot over medium heat.
• Mix 1/4 cup of the sugar with pectin and add it to the pot with the peaches. Stir well. Slowly bring to a full rolling boil that does not stop bubbling when stirred. Add the remaining sugar and stir well, scraping the bottom of the pot, to fully dissolve the sugar. Cook for 1 minute, stirring constantly.
• Remove from heat and stir in amaretto liqueur.
• Ladle peach jam immediately into the prepared jars, filling to within 1/4 inch of the top. 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 spills. Top with lids and tightly 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 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 10 minutes.
• Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart. Let rest for 24 hours without moving the jars. Gently 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.

MICROWAVE WINTER PEAR AMARETTO JAM

Steps:

• Combine pears, apple, apple juice and pectin in a 3 quart microwavable container.
• Microwave, uncovered, on High for 6 minutes or until mixture comes to a boil, stirring twice.
• Add sugar.
• Microwave, uncovered, on High for 4 minutes or until mixture return to a full boil and boil hard for 1 minute.
• Stir in liqueur.
• Ladle into sterilized jars and use inversion method or process in water bath for 10 minutes.

WINTER JAM

Steps:

• Cook cranberries and apples in water until they are cooked.
• Press through sieve.
• Measure the sieved pulp, it should be 3 cups.
• Add pineapple without draining it, lemon juice and sugar.
• Mix well.
• Boil rapidly until thick and clear, about 8 minutes.
• Pour into jars and seal.

MICROWAVE DOUBLE-BERRY JAM

Steps:

• Measure berries, sugar and lemon juice into a 16-cup microwave-safe bowl.
• Stir well.
• Let stand for 10 minutes.
• Microwave, uncovered, on High for about 13 minutes, until mixture comes to a full roiling boil and boils for 1 minute.
• Stir well twice during cooking.
• Immediately stir in liquid pectin and liqueur.
• Skim off foam with a metal spoon.
• Continue stirring often and skimming off foam for 10 minutes.
• Pour into sterilized jars and seal.

MICROWAVE PLUM-ORANGE JAM

Steps:

• Pit plums but do not peel.
• Coarsely chop.
• Place in a 16-cup microwave-safe dish; stir in orange peel, sugar and lemon juice.
• Stir well.
• Microwave, uncovered, on High for about 15 minutes, until mixture comes to a full roiling boil and boils for 1 minute.
• Stir well 3 times during cooking.
• Immediately stir in pectin.
• Skim off foam with a metal spoon.
• Continue stirring often and skimming off foam for 10 minutes.
• Pour into sterilized jars and seal.

MICROWAVE PEACH JAM WITH ORANGE LIQUEUR

Steps:

• Place peaches and sugar in a deep 8 cup microwavable container.
• Stir in lemon juice.
• Microwave, uncovered, on High (100%) for 7 minutes, stirring twice.
• Microwave uncovered, on High for 12 to 15 minutes or until mixture will form a gel, stirring every 4 minutes.
• Stir in liqueur.
• Ladle into sterilized jars and process 5 minutes in boiling water.

ORANGE PEAR JAM

Steps:

• In a Dutch oven, combine sugar, pears, pineapple and lemon juice. Bring to a full rolling boil over high heat, stirring constantly. Reduce heat; simmer 15 minutes, stirring frequently. Remove from heat; stir in gelatin until dissolved., Pour into jars or containers; cool to room temperature, about 1 hour. Cover and let stand overnight or until set, but no longer than 24 hours. Refrigerate up to 3 weeks.