Pear Jam With Walnuts Recipes

PEAR AND ORANGE JAM WITH WALNUTS

Steps:

• Peel and core about 2 1/2 pouds pears.
• Peel oranges, remove seeds and any loose membrane. (I used "juice" oranges, not navels, for a more intense flavor.).
• Grind or chop pears and oranges very fine.
• Mix well.
• Measure 4 1/2 cups of the mixture into a very large saucepan.
• Add 1/2 cup chopped walnuts.
• Measure sugar and set aside.
• Mix pectin into fruits in saucepan.
• Place over high heat, stirring continually, until the mixture comes to a hard boil.
• Immediately add all the sugar and butter and stir well.
• Bring to a full rolling boil and boil hard 1 minute, stirring constantly.
• Remove from heat and skim off any foam with a metal spoon.
• Stir and skim for 5 minutes to cool slightly and prevent floating fruit.
• Ladle quickly into glass jars, wipe rims and apply lids & rings.
• Process in a water-bath canner for 10 minutes for half-pints, 15 minutes for pints.
• Remove from canner and place jars on a clean towel to cool.

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.