CRANBERRY PEAR JAM
My pear tree is loaded this year, they aren't large pears;but there is a gracious plenty of them. I especially liked the fact that this recipe was low in sugar.....for a jam. I got this recipe from the book "Preserving Made Easy, Small Batches and Simple Techniques" by Ellie Topp and Margaret Howard.
Provided by Joey Wolf
Categories Jams & Jellies
Time 1h20m
Number Of Ingredients 6
Steps:
- 1. Peel, core and dice pears. Chop cranberrys in food processor. Frozen cranberrys are very noisy.....you might want ear protection, I did!
- 2. In a large heavy pan combine the pears, cranberrys, water and lemon rind. Bring it to a boil. Reduce heat. Cook 5 min.
- 3. Gradually add in the lemon juice and sugar. Boil rapidly for 15 minutes. Process 10 minutes.
- 4. I didn't put in the usual steps for water bath canning. Sterilizing the jars, lids and rings;but you need to do that as usual.
PEAR HONEY CRANBERRY SAUCE
Refreshingly sweet, tart and tangy - this recipe is incredibly easy and it's a great change of pace from the usual boring cranberry sauce. The flavor of the cranberries mingles wonderfully with the pear, honey and lemon. It freezes well too!
Provided by Sue S.
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Cranberry Sauce Recipes
Time 30m
Yield 10
Number Of Ingredients 7
Steps:
- In a medium saucepan, stir together the water and sugar over medium-high heat. Bring to a boil. Stir in pears, and reduce heat to medium. Cook, stirring frequently for 3 minutes, then stir in cranberries and honey. Continue to cook until cranberries pop and the mixture thickens slightly, about 5 minutes.
- Remove from heat and stir in the lemon juice and lemon zest. Cool to room temperature, then store covered in the refrigerator for up to one week.
Nutrition Facts : Calories 176.9 calories, Carbohydrate 47.3 g, Fat 0.1 g, Fiber 2.7 g, Protein 0.4 g, Sodium 2.4 mg, Sugar 42.5 g
CRANBERRY PEAR LEMON JAM
Combine these three distinctly flavored fruits for a delicious breakfast jam. Its tart tangy flavor also marries well with roasted poultry, rabbit and pork.
Provided by Boise_girl
Categories Jellies
Time 1h45m
Yield 5 cups
Number Of Ingredients 6
Steps:
- Combine pears, cranberries, water and lemon rind in a large stainless steel or enamel saucepan.
- Bring to a boil over high heat, cover,reduce heat and cook for 5 minutes, stirring frequently.
- Gradually add lemon juice and sugar, stirring until sugar is dissolved.
- Boil rapidly, uncovered, until mixture will form a gel, about 15 minutes, stirring frequently. Remove from heat.
- With oven mitts or other protective "gloves", Ladle into sterilized jars and process in boiling water bath (BWB) for 15 minutes. OR keep refrigerated in an air tight container for up to a month.
- Modified Source: Small Batch Preserving by Ellie Topp & Margaret Howard.
Nutrition Facts : Calories 357.3, Fat 0.3, Sodium 3.4, Carbohydrate 93.5, Fiber 7.9, Sugar 78.8, Protein 0.9
CRANBERRY PEAR AND LEMON JAM
This is an incredible tasting jam! I only use fresh cranberries so I make it during the November/December months. Great gift idea - people just love this jam and it turns out a brilliant red color. Use this jam on toast, with cheese and crackers, or on a turkey sandwich. Enjoy!
Provided by Lisa Clarice
Categories Fruit
Time 1h5m
Yield 8 oz. jars, 6 serving(s)
Number Of Ingredients 7
Steps:
- Core, peel, and chop pears into medium size pieces.
- Heat the cranberries, pears and pomegranate juice in a large pot over medium/high heat to a boil. Reduce heat and simmer for 30 minutes. The cranberries will begin to pop and mixture will begin to get thick.
- Puree mixture right in pot with electric soup mixer or remove mixture from pot and blend in blender. Since this is a jam it shouldn't be too chunky. I like my jams smooth.
- Combine sugar and pectin in a bowl. Add sugar/pectin mixture to the pot and then add the lemon juice and rind.
- Simmer another 10 to 15 minutes.
- Pour mixture into clean jars and wipe the rims clean. Attached the lids and submerge in a hot water bath (200 degrees or boiling) for ten minutes. Once removed from water lids will pop and that is how you know they are sealed.
- Let cool on kitchen counter. Makes just about 7 half pint 8 oz. jars.
- *************.
- VARIATION:.
- Follow recipe instructions and Instead of pomegranate juice, add 1 cup orange juice and instead of lemon juice and rind, add 2 tablespoons of orange rind. This is good with a dash of cinnamon too! A dash is about 1/2 teaspoon or a little more.
Nutrition Facts : Calories 358, Fat 0.3, Sodium 8.5, Carbohydrate 93.5, Fiber 7.3, Sugar 78.2, Protein 0.7
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- Combine pears, cranberries, water, and lemon rind in a large stainless steel pot. Bring to a boil over high heat, cover, reduce heat and cook for 5 minutes stirring frequently.
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- Prepare canner, jars and lids. Your water bath canner should be filled about 2/3 full – enough to cover cup sized jars with two inches of water. Jars should be sterilized and kept hot. I run mine through the dishwasher. Some people heat them in their canning water or in a warm oven.
- In a large, non-reactive pot , combine pears, dried cranberries, pomegranate or apple juice, lemon juice, cinnamon, butter and powdered pectin. Bring mixture to full rolling boil on high heat, stirring constantly. Quickly stir in all sugar. Return to full rolling roil and boil exactly one minute, stirring constantly. Remove from heat and skim off foam, if desired.
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From pomonapectin.com
Reviews 4Estimated Reading Time 4 minsServings 5
- Before You Begin, prepare calcium water.To do this, combine ½ teaspoon calcium powder (in the small packet in your box of Pomona’s pectin) with ½ cup water in a small, clear jar with a lid. Shake well. Extra calcium water should be stored in the refrigerator for future use.
- Wash and rinse jars, lids, and screw bands. Set screw bands aside until ready to use. Place jars in boiling water bath canner with a rack, fill at least 2/3 of the way full with water, and bring to a boil. Boil jars for 10 minutes to sterilize (add 1 additional minute of sterilizing time for every 1000 feet above sea level), then turn down heat and let jars stand in hot water until ready to use. Place lids in water in a small pan, bring to a low simmer, and hold there until ready to use.
- Rinse the cranberries in a colander. Transfer the cranberries to a food processor and pulse them until they turn into a very fine mash, or pulp – not quite fully pureed, but almost. Then, transfer the cranberry pulp to a large sauce pan and set it aside.
- Rinse the oranges well. Using a zester or a very fine grater, grate the outside skin of one or more of the oranges to obtain zest. Measure out 1 Tablespoon of orange zest and add it the cranberry pulp.
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