Recipe For Pear Jam

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PEAR JAM



Pear Jam image

This simple pear jam recipe has just a few ingredients and a lot of flavor! Pears are full of pectin, so it's easy for beginners to make this no pectin preserve.

Time 40m

Number Of Ingredients 3

4 lbs Pears
2 to 4 cups Sugar (see note)
1/4 cup lemon juice

Steps:

  • 1. Peel, core and dice pears. (Be sure to chop the pears relatively small, as they'll remain close to that size in the finished jam.) 2. Toss the pears in lemon juice and sugar, cover and refrigerate for overnight (12 to 24 hours). This step is important, and at an absolute minimum, they need 4 hours, preferably more. 3. Prepare a water bath canner (if canning, skip for a freezer jam). 4. Place pear mixture into a heavy-bottomed saucepan and bring to a boil on high. The mixture will foam, so be sure your pan is big enough to handle foaming to avoid overflows. 5. Stir the mixture occasionally, watching for overflows, and cook for about 10-15 minutes. If pear pieces are too large, crush slightly with a potato masher (optional). 6. Cook until the pear jam reaches gel stage, using an instant-read thermometer or testing a small amount on a plate placed in the freezer. (Gel stage is 220 degrees F at sea level and a bit below that at higher elevations. The finished temperature drops by 1 degree for every 500 feet above sea level. I'm at 1000 feet, so my jams finish at 218 F.) 7. Once the jam reaches gel stage, immediately remove it from the heat and pack it into jars leaving 1/4 inch headspace, sealing with 2 part canning lids. 8. Store the pear jam in the refrigerator for immediate use, or process in a water bath canner for 5 minutes. Turn off the canner and allow the jars to sit an additional 5 minutes before removing them to a towel on the counter. Check for seals after a few hours, and store any unsealed jars in the refrigerator. Canned pear jam should last 18 months or more at room temperature if properly sealed (refrigerate after opening) Refrigerated jam should last at least 2-3 weeks.

PEAR JAM



Pear Jam image

If you like the taste of cardamom you will love this jam. I used a combination of Bosc and Asian pears. I peeled the Asians, but not the Bosc. No-sugar dry pectin is used, so there's 50% less sugar in the recipe.

Provided by Kathy228

Categories     Fruit

Time 25m

Yield 7-8 half pints

Number Of Ingredients 7

8 -9 pears, cored and chopped (peeling is optional)
1/4 cup lemon juice
1 (1 3/4 ounce) box pectin, Sure-Jell no-sugar, powdered
1/2 teaspoon cardamom, ground
1/4 teaspoon cinnamon, ground
1 tablespoon ginger, fresh grated
3 cups sugar

Steps:

  • Place 5-1/2 to 6 cups chopped pears and the lemon juice in a heavy pot.
  • Mash pears with a potato masher to desired chunkiness. If you like it fine you can coarsely grind it. But a food processor will make it too pureed for this recipe.
  • Stir-in the powdered pectin, spices and ginger.
  • Bring to a boil and boil hard for one minute.
  • Add the sugar.
  • Bring back to a boil and boil hard for 4-minutes stirring frequently.
  • Ladle into sterile jars, seal and process for 10 minutes.
  • Yield 7 half pints.

APPLE OR PEAR JAM



Apple or Pear Jam image

Thicker than applesauce, thinner than apple butter, apple jam is its own delight entirely. No food mill or masher is required: Most apples will break down into a thick, glossy mash on their own. The few bits of apple here and there even enhance the texture. Pears work equally well here, but keep in mind that their lower pectin content and acidity levels mean they'll be a touch less jamlike than a batch made with apples.

Provided by Alison Roman

Categories     breakfast, brunch, jams, jellies and preserves

Time 2h

Yield About 4 to 6 cups (4 to 6 8-ounce jars)

Number Of Ingredients 4

5 1/2 pounds/2.5 kilograms apples or pears, peeled, cored and cut into 3/4 inch pieces (about 4 pounds/1.8 kilograms cut fruit)
Add-ins (optional, see note)
3 cups/600 grams granulated sugar
1/4 cup/60 milliliters fresh lemon juice (from about 2 lemons)

Steps:

  • Place a small plate in the refrigerator to chill. (You'll use this later.)
  • In a large, heavy-bottomed pot, cover fruit and any add-ins (see note) with 4 cups/960 milliliters of water. Bring to a strong simmer over medium-high heat. Cook until water is reduced by about 3/4, and fruit is soft and tender (or even falling apart slightly), 20 to 30 minutes.
  • Add sugar and continue to cook, stirring occasionally at first and more frequently as the jam cooks and juices thicken until most of the liquid has evaporated and the fruit has really started to break down, another 30 to 40 minutes.
  • As the jam cooks, the liquid reduces, the sugars thicken and the natural pectins activate. You'll notice the liquid go from a rapid, rolling boil with smaller bubbles to a slow, thick, tarlike boil with larger bubbles: This is the stage at which it's most important to stir constantly along the bottom of the pot to prevent scorching and sticking. (Sugar is heavier than water and will concentrate there, increasing any chance of the fruit burning.) It's also the stage at which splattering may occur, so take care in stirring.
  • When the jam reaches a slow, thick boil, add lemon juice and incorporate any of the add-ins and continue to cook, stirring constantly until the jam has returned to its previously thickened state, about another 5 minutes. At this stage, the jam should look like a coarse, shiny applesauce. But if you'd really like to be sure, spoon a bit of jam onto the chilled plate, return it to the refrigerator and chill for 2 minutes. Drag your finger through it: It should hold its shape on either side without appearing watery or runny. If it doesn't, cook it a few minutes more.
  • Using a spoon or other utensil, pick out any spices or vanilla beans. Divide between jars, leaving 1/4 inch of space from the top of the jar, and seal immediately. Can the jams (see our How to Make Jam guide for more instruction), or store in the refrigerator, using them up within a couple of weeks.

SPICED PEAR JAM



Spiced Pear Jam image

A neighbor of mine passed along this spiced pear jam recipe. I've given many jars of this jam as gifts. Day to day, we enjoy it on toast with ham and eggs or on hot rolls with a meat. -Karen Bockelman, Portland, Oregon

Provided by Taste of Home

Time 1h50m

Yield 6 half-pints.

Number Of Ingredients 4

8 cups chopped or coarsely ground peeled pears (about 5-1/2 pounds)
4 cups sugar
1 teaspoon ground cinnamon
1/4 teaspoon ground cloves

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.

Nutrition Facts : Calories 78 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 0 sodium, Carbohydrate 20g carbohydrate (19g sugars, Fiber 1g fiber), Protein 0 protein.

SURE.JELL PEAR JAM



SURE.JELL Pear Jam image

Cook fresh pears, lemon juice, sugar and fruit pectin briefly for this tasty pear jam. Use a canner for a SURE.JELL Pear Jam to add to your morning toast!

Provided by My Food and Family

Categories     Home

Time 45m

Yield Makes about 6 (1-cup) jars or 96 servings, about 1 Tbsp. each.

Number Of Ingredients 5

4 cups prepared fruit (buy about 3 lb. fully ripe pears)
2 Tbsp. fresh lemon juice
1 box SURE-JELL Fruit Pectin
5 cups sugar, measured into separate bowl (see tip below)
1/2 tsp. butter or margarine

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 grind or chop fruit. Measure exactly 4 cups prepared fruit into 6- or 8-qt. saucepot. Stir in lemon juice.
  • Stir in pectin. Add butter to reduce foaming. Bring to full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly. Add sugar; stir. Return to full rolling boil and boil exactly 1 min., stirring constantly. Remove from heat. Skim off any foam with metal spoon.
  • Ladle immediately into prepared jars, filling to within 1/4 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 min. 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.)

Nutrition Facts : Calories 45, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 mg, Sodium 0 mg, Carbohydrate 12 g, Fiber 0 g, Sugar 11 g, Protein 0 g

PEACH JAM



Peach Jam image

Preserve orchard-fresh flavor with nothing but sugar, lemon, and salt.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Gluten-Free Recipes

Time 1h30m

Yield Makes 3 cups

Number Of Ingredients 4

3 1/2 pounds peaches (8 to 10), peeled, halved, pitted, and cut into chunks
1 1/4 pounds sugar (scant 3 cups)
1 tablespoon plus 1 teaspoon fresh lemon juice
Coarse salt

Steps:

  • Working in batches, pulse peaches in a food processor until chunky. Transfer to a small saucepan, and add sugar, lemon juice, and 1/2 teaspoon salt. Bring to a boil, stirring frequently. Boil, continuing to stir, until bubbles slow, foam subsides, fruit rises to the top, and jam sticks to a spoon when lifted, about 12 minutes. Let cool. Refrigerate until completely cooled.

HOMEMADE PEAR JAM



Homemade Pear Jam image

Traditional and delicious homemade pear jam. Store in a cool, dry, dark place for up to 1 year. Refrigerate opened jellies for up to 3 weeks.

Provided by DelightfulDines

Time P1DT55m

Yield 64

Number Of Ingredients 4

3 pounds pears
¼ cup lemon juice
7 ½ cups white sugar
1 (1.75 ounce) package powdered fruit pectin

Steps:

  • Peel, pit, and finely chop pears. Place in a large pot and slightly crush if desired, but do not puree. Stir in lemon juice, followed by sugar. Bring mixture to a full rolling boil over high heat, stirring constantly. Stir in pectin quickly.
  • Return to a full boil and boil for exactly 1 minute, stirring constantly. Remove from heat. Skim off any foam with a metal spoon.
  • Meanwhile, inspect canning jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water. Wash new, unused lids and rings in warm soapy water.
  • Ladle quickly into the prepared jars, filling within 1/8 inch of the tops. 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 residue. Top with lids and screw rings on tightly.
  • 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 5 minutes.
  • Remove the jars from the stockpot and let rest, several inches apart, for 24 hours. 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.

Nutrition Facts : Calories 103.3 calories, Carbohydrate 26.8 g, Fiber 0.7 g, Protein 0.1 g, Sodium 0.2 mg, Sugar 25.5 g

PEAR JAM



Pear Jam image

This has been my favorite jam since I was a little girl. We moved around a lot when I was young; my Grandmother would send this jam to us so that we still felt we were close to 'Grandma's house.' I love it on warm homemade bread or peanut butter and jam sandwiches. Enjoy!

Provided by foodinmybelly

Categories     Side Dish     Sauces and Condiments Recipes     Canning and Preserving Recipes     Jams and Jellies Recipes

Time 1h35m

Yield 64

Number Of Ingredients 10

4 ½ cups mashed ripe pears
3 tablespoons powdered fruit pectin
1 teaspoon ground cinnamon
½ teaspoon ground cloves
½ teaspoon ground allspice
½ teaspoon ground nutmeg
¼ cup lemon juice
7 ½ cups white sugar
1 teaspoon butter
8 half-pint canning jars with lids and rings, or as needed

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.

Nutrition Facts : Calories 98.5 calories, Carbohydrate 25.4 g, Cholesterol 0.2 mg, Fat 0.1 g, Fiber 0.4 g, Protein 0.1 g, Sodium 0.6 mg, Sugar 24.6 g

PEACH JAM



Peach Jam image

Provided by Food Network

Yield 12 jars

Number Of Ingredients 2

8 to 10 pounds peaches
8 pounds sugar

Steps:

  • Bring water to a boil. Put peaches in the boiling water for just 1 minute or under. Take them out with a slotted spoon and place them in cold water. Peel and slice peaches. Discard peach pits. Put peaches into a large (wide-open) heavy bottom pot and add the sugar. Bring to a boil. Continue to boil mixture and stir frequently. Mixture will thicken in approximately 45 minutes to an hour. As mixture thicken, you must stir more frequently to ensure that it does not stick to the bottom of the pot. To test whether the jam is ready, place a cold metal spoon in the mixture and tilt. The jam should form a single stream.

SPICED PEAR JAM



Spiced Pear Jam image

From my mom's canning recipe collection. I am hopeful my pear trees will yield big time this year. Adapted from Southern Living.

Provided by ratherbeswimmin

Categories     Pears

Time 3h

Yield 5 half pint jars

Number Of Ingredients 4

8 cups peeled finely chopped ripe pears (about 5 1/2 lb.)
4 cups sugar
1 teaspoon ground cinnamon (or more according to your taste)
1/4 teaspoon ground cloves

Steps:

  • Add all the ingredients to a dutch oven.
  • Bring mixture to a boil and stir constantly.
  • Lower the heat and simmer, stirring frequently, for 2 hours or until thickened.
  • Skim off foam with a metal spoon.
  • Pour immediately into hot sterilized jars, filling to about 1/4 inch from the top.
  • Remove air bubbles and wipe jar rims.
  • Cover quickly with metal lids and screw on bands.
  • Process in a boiling water bath for 10 minutes.

ORANGE PEAR JAM



Orange Pear Jam image

Full of fruity flavor, this delightful jam is a great toast topper. Delores Ward of Decatur, Indiana came up with the recipe when a neighbor gave her an armload of pears. "Everyone really likes it," says Delores.

Provided by Taste of Home

Time 40m

Yield about 7 cups.

Number Of Ingredients 5

7 cups sugar
5 cups chopped peeled fresh pears
1 cup crushed pineapple, drained
2 tablespoons lemon juice
2 packages (3 ounces each) orange gelatin

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.

Nutrition Facts : Calories 119 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 7mg sodium, Carbohydrate 31g carbohydrate (29g sugars, Fiber 0 fiber), Protein 0 protein.

PEAR & GINGER JAM



Pear & Ginger jam image

Great way to use up pears and cooking apples in the autumn, nice flavour with the ginger.

Provided by clkrecipes

Time 1h30m

Yield Makes 3.2-3.6 kg

Number Of Ingredients 6

2kg pears
1kg cooking apples
50g grated root ginger
2kg granulated sugar
2 pectin sachets
Grated rind and juice of 2 lemon

Steps:

  • Peel and chop the pears and apples into small chunks. Place a couple of tea plates in the freezer for later.
  • Place half the pears and all of the apples into a preserving pan, with just enough water to cover the fruit, and simmer gently until soft and mushy (about 40 mins)
  • Remove from the heat, add the sugar, pectin, ginger, lemon juice and zest, also add the rest of the chopped pears. Put the pan back on the heat and dissolve sugar gently.
  • Once the sugar is dissolved, bring to the boil, and boil rapidly for about 15 minutes, or until setting point has been reached. If you are getting a scum on top, put a nob of butter in at this stage.
  • To check if the jam has set, put a small amount on the cold tea plate, then push gently with the spoon, the jam should wrinkle.
  • Pour into sterilised jars.

CHUNKY VANILLA PEAR JAM



Chunky Vanilla Pear Jam image

Here is a recipe that preserves the warm flavors of fall. Bartlett pears, lemon, apple juice, vanilla and sugar mingle into a jam that you can either store in jars, using standard canning procedures, or refrigerate for about a week. It's a gently sweet addition to your breakfast table.

Provided by Florence Fabricant

Categories     breakfast, condiments

Time 1h30m

Yield 3 pints

Number Of Ingredients 6

5 pounds pears, preferably Bartlett
Grated zest of a lemon
2 tablespoons fresh lemon juice
16 ounces frozen apple juice concentrate, thawed
1 vanilla bean, split lengthwise
2 cups water

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.

Nutrition Facts : @context http, Calories 256, UnsaturatedFat 1 gram, Carbohydrate 67 grams, Fat 1 gram, Fiber 12 grams, Protein 2 grams, SaturatedFat 0 grams, Sodium 10 milligrams, Sugar 45 grams

CERTO PEAR JAM



CERTO Pear Jam image

Tell your guests, oh, so casually that you made this CERTO Pear Jam yourself. Your guests will love this luscious CERTO Pear Jam, made with fresh pears!

Provided by My Food and Family

Categories     Home

Time 45m

Yield about 8 (1-cup) jars or 128 servings, 1 Tbsp. each.

Number Of Ingredients 5

4 cups prepared fruit (buy about 3 lb. fully ripe pears)
1/4 cup fresh lemon juice
7-1/2 cups sugar, measured into separate bowl
1/2 tsp. butter or margarine
1 pouch CERTO Fruit Pectin

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 4 cups prepared fruit into 6- or 8-quart saucepot. Stir in lemon juice.
  • Add sugar; stir. Add butter to reduce foaming. Bring to full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly. Stir in pectin. Return to full rolling boil and boil exactly 1 minute, stirring constantly. Remove from heat. Skim off any foam with metal spoon.
  • Ladle immediately into prepared jars, filling to within 1/4 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.)

Nutrition Facts : Calories 50, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 mg, Sodium 0 mg, Carbohydrate 13 g, Fiber 0 g, Sugar 12 g, Protein 0 g

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From lacucinaitaliana.com


HOW TO MAKE PEAR JAM OR PEAR JELLY - PICK YOUR OWN
2017-04-16 Step 6 - Decide whether you want to make pear jam or pear jelly. If you want pear jelly, you will need to filter, sieve or strain the pears - see step 6a. If you want top make pear jam, you can just use a food mill, which is faster and easier. See step 6b. Step 6a - Jellies: Filter or sieve the cooked pears
From pickyourown.org


PEAR-CARDAMOM JAM - RECIPE - FINECOOKING
Preparation. Prepare a canning pot water bath and four half-pint jars. Place the pears in a large nonreactive skillet. Stir in the sugar. Let sit, stirring once or twice, until the sugar begins to dissolve, 5 to 10 minutes. Bring the mixture to a boil over high heat.
From finecooking.com


VANILLA PEAR PRESERVES RECIPE (+VIDEO) | MASALAHERB.COM
2017-08-23 Peel and cut out the core of your pears. Cut your pears into chunks and place into a large jam cooking pot. Slit open a vanilla bean lengthwise, scratch out the seeds and add the whole bean with scratched out seeds into the pot to the pears. Pour in your sugar too and mix all the ingredients well. Step 2
From masalaherb.com


PEAR JAM WITH GREEN CARDAMOM RECIPE - RACHEL SAUNDERS | FOOD …
Step 1. In a large glass or ceramic bowl, toss the pears with the sugar and lemon juice. Cover and refrigerate overnight. Advertisement. Step 2. Put a metal spoon in the freezer. Transfer the ...
From foodandwine.com


PEAR JAM RECIPE NO PECTIN - RUMKI'S GOLDEN SPOON
2021-01-26 With the help of a potato masher, mash the pear chunks to make the content runnier. Simmer the mixture in low flame and stir on regular intervals until the content become thicker. This step takes around 20-25 minutes. Remove the jam from the heat and allow it to cool down for 10-15 minutes. Finally, transfer it to sterilized containers.
From rumkisgoldenspoon.com


PEAR JAM | JAM RECIPES
2013-10-05 Pear Jam Recipe Type: Jam Cuisine: British Author: Jam-Recipes.co.uk Ingredients 1.8kg (4lb) pears 1.7kg (3.75lb) sugar Juice from 4 lemons 600ml (1 pint) water Instructions Extract the juice from the lemons and put into the preserving pan. Chop the lemons roughly and put them in a muslin bag. Seal the bag and place it in
From jam-recipes.co.uk


HOW TO MAKE THE BEST PEAR JAM - THE SELF SUFFICIENT HOMEACRE
Bring pear mixture to a full, rolling boil on a medium-high burner. Boil hard for 1 minute, then ladle into clean, hot jars using a canning funnel to reduce spills. Leave 1/4" headspace. Wipe rims of jars, place canning lids on jars, then screw on bands until finger tight. Use a jar lifter to place jars into the boiling water bath.
From theselfsufficienthomeacre.com


PEACH JAM | RICARDO
Preparation In a heavy saucepan, combine all the ingredients. Bring to a gentle boil, stirring frequently. Attach a candy thermometer in the centre of the pan and simmer until the thermometer reads 103 °C (218 °F) or until the jam sets on the test plate. Skim carefully and stir frequently while cooking. Pour into sterilized jars.
From ricardocuisine.com


PEAR GINGER JAM RECIPE - LADY LEE'S HOME
Add three ginger cubes to the pan with the pear, then, add the sugar. Step two – cook the jam. Turn the heat to medium-high and start cooking the jam. Use the spatula to stir frequently. It will take a few minutes until the sugar melts and the juices are released from the fruit. Keep stirring and bring the mixture to a boil.
From ladyleeshome.com


SPICED APPLE PEAR JAM - THE SEASONED MOM
2020-10-03 In a food processor, pulse pears and apples until fruit is chopped into very small pieces. Transfer the fruit to a large Dutch oven or other heavy-bottomed pot. Stir in lemon juice, cinnamon, allspice, ginger, cloves, nutmeg, pectin and …
From theseasonedmom.com


PEAR JAM RECIPE BY GINETTE MATHIOT | HOUSE & GARDEN
2020-09-02 Here we republish her simple, sophisticated pear jam recipe. Alamy Method 1. Put the pears in a large ceramic or nonreactive bowl with alternating layers of sugar (scant 375g sugar per 500g fruit). Cover with a lid or clingfilm and steep for 12 hours. 2. The next day, transfer the pears to a large preserving pan and bring to a boil.
From houseandgarden.co.uk


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