Herbed Pear Jam Recipes

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.

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.

SURE.JELL PEAR JAM

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.)

PEAR JAM

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.

SPICED PEAR JAM

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.

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.

PEAR PRESERVES - PEAR JAM WITH VANILLA RECIPE

Steps:

• Peel, quarter and cut the pears into chunks.
• Place the fruit pieces into a big jam cooking pot and add in the sugar.
• Slit open a vanilla bean and scratch out with a butter knife or small spoon the vanilla bean paste.
• Add the paste and the whole vanilla bean to the pot with the other ingredients and mix it all well.
• Keep the pot with the fruits on the stove, cook on slow heat for about 45 mins, while stirring frequently, until you can see a rolling boil.
• Keep cooking pear preserves until it has visibly reduced and appears translucent.
• Test if the jam is set with a candy thermometer. The setting temperature is 210° Fahrenheit or 105° Celsius. Or drop some of the preserve on a cold plate or spoon and if it's not running it is set. If it runs, keep the jam for some more time to cook on low heat and repeat the test until you have the correct consistency.
• Take out the vanilla bean and discard.
• Reduce jam to a smoother consistency with a hand blender. I like to keep a few fruit pieces to give the jam some character.
• Pour hot jam into clean sterilized jars and fill up to the rim.
• Drop some vodka or rum into the lid to kill further bacteria. (optional)
• Close the jar with the lid and turn upside down to create a vacuum.
• Allow the jam to cool down, label and store in a cool and dry place.