Ball Blue Book Peach Or Pear Jam Recipes

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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

FIZZY BLUE PEACH



Fizzy Blue Peach image

Make and share this Fizzy Blue Peach recipe from Food.com.

Provided by Alia55

Categories     Beverages

Time 2m

Yield 1 serving(s)

Number Of Ingredients 3

1/2 ounce peach schnapps
1/2 ounce blue curacao
Sprite

Steps:

  • Combine liqueurs ove ice in a glass.
  • Top with sprite.

Nutrition Facts :

BALL BLUE BOOK PEACH OR PEAR JAM



Ball Blue Book Peach or Pear Jam image

Homemade peach or pear jam. Recipe taken from the Ball Blue Book of Preserving. Yields about 8 half-pints (I got slightly more).

Provided by BecR2400

Categories     Pears

Time 1h

Yield 8 half-pints

Number Of Ingredients 4

1 quart peaches (peeled, pitted or cored, and finely chopped, 4 cups equals 1 quart or about 5 pounds peaches or pear) or 1 quart pear (peeled, pitted or cored, and finely chopped, 4 cups equals 1 quart or about 5 pounds peaches or pear)
7 1/2 cups sugar
1/4 cup lemon juice
1 (3 ounce) envelope liquid pectin

Steps:

  • Combine fruit, sugar and lemon juice in a large saucepan. Bring slowly to a boil, stirring until sugar dissolves.
  • Stir in liquid pectin. Return to a rolling boil. Boil hard 1 minute, stirring constantly.
  • Remove from heat. Skim foam if necessary.
  • Ladle hot jam into hot jars, leaving 1/4-inch headspace. Adjust two-piece caps.
  • Process 10 minutes in a boiling-water canner. (Note: Add appropriate additional processing time for high altitudes).
  • Recipe variation:.
  • Add 1 teaspoon whole cloves, 1/2 teaspoon whole allspice and 1 cinnamon stick tied in a spice bag to jam during cooking. Remove spice bag before filling jars.

Nutrition Facts : Calories 761.9, Fat 0.2, Sodium 0.1, Carbohydrate 196.4, Fiber 1.5, Sugar 194.7, Protein 0.8

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