Ballbluebookpeachorpearjam Recipes

BALL BLUE BOOK PEACH OR PEAR JAM

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.

PEAR JAM

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.

BALL BLUE BOOK PLUM JAM

Steps:

• Never double canning recipe!
• Combine plums, water, lemon juice, and pectin in a large sauce pot. Bring to a rolling boil over high heat, stirring constantly.
• Add sugar; return to a rolling boil. Boil hard 1 minute, stirring constantly.
• Pour hot into hot jars, leaving 1/4" head space. Adjust caps.
• Process 10 minutes in boiling water bath.
• Brandied Plum Jam: add 1 cup brandy to fruit mixture.
• Plum Orange Spice Jam: add zest from 1 orange, 1/2 tsp cinnamon, and 1/2 tsp nutmeg to fruit mixture.

VANILLA PEACH JAM

Steps:

• Peel, pit and chop peaches.
• In saucepan combine peaches,lemon juice, and pectin.
• Cook over high heat stir constantly about 5 minutes or until full rolling boil.
• Stir in sugar.
• Return to a full rolling boil.
• Boil hard for (1) minute stir constantly.
• Remove from heat and add vanilla extract and bourbon (bourbon is optional).
• Skim off foam.
• Ladle in hot sterilzed jars process in boiling bath 5 minutes.

HERBED PEAR JAM

Steps:

• Cut 1/2 of pears into 1/2-inch pieces.
• Finely chop remainder in processor.
• Combine all pears with wine in heavy large saucepan and set aside.
• Using veg peeler, remove half of peel from orange and lemon (colored part only).
• Thinly slice peel.
• Remove remaining peel and all white pith from orange and lemon.
• Chop pulp finely, discarding seeds and tough membrane.
• Stir sliced peel and chopped pulp into pears.
• Cover and simmer over medium heat 10 minutes to blend flavors.
• Reduce heat to low, add sugar and bay leaves to pears and cook till sugar dissolves, swirling pan occasionally.
• Increase heat and bring to rolling but not foaming boil.
• Cook about 40 minutes, stirring frequently toward end of cooking time.
• NOTE: To test for doneness, remove pan from heat.
• Fill chilled spoon with jam, then slowly pour jam back into pan; last 2 drops should merge and sheet off spoon.
• One tbs jam ladled onto chilled plate and frozen 2 minutes should wrinkle when pushed with finger.
• Stir in lemon juice; discard bay leaves.
• Spoon jam into hot jars to 1/4" from top.
• Immediately wipe rim using towel dipped in hot water.
• Place lid on jar; seal tightly.
• Arrange jars in large pot, filled with water.
• Process 15 minutes in boiling water.
• Remove jars from water bath.
• Cool to room temperature.
• Store in cool dry place, for up to 1 year.
• Refrigerate after opening.