Orange Pear Jam Recipes

ORANGE PEAR JAM

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.

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.

ORANGE MARMALADE RECIPE

Steps:

• Use a vegetable peeler to remove a thin layer of the orange rind off the oranges. Use a sharp knife to julienne the rind and create matchstick pieces. If the pieces of rind are really long, cut them in half so that they're no longer than around 2 1/2 inches in length.
• Now, use the knife to remove the thick white part from the actual oranges, tossing the white parts in the trash. You only want to keep the fleshy orange part of the fruit. Look for the faint white segment lines along the orange, and cut along those lines to divide the whole oranges into individual slices. After you cut the oranges into slices, discard any thick white stem parts (the core of the orange) that may have been stuck to the inside of the slices. Temporarily put the orange slices aside.
• Fill a medium saucepan with 2 cups of water and bring to a boil over high heat. Once boiling, add the julienned orange rind and continue boiling over medium high heat for 10 minutes. Drain the water from the saucepan, then fill the saucepan with 2 cups of water again (keeping the orange rind in the saucepan). Place the saucepan over the stove over high heat and set the timer for 10 minutes (it's okay that it hasn't begun to boil yet when you start the time). One last time, drain the water from the saucepan and then fill with 2 cups water, place over high heat, and set the timer for 10 minutes.
• Drain the water from the saucepan and now, to the rind in the saucepan, add the orange slices, the sugar, the lemon juice, and 2 cups of water. Bring the mixture to a boil over high heat. After about 6 minutes, the contents of the pot should be boiling. Reduce the heat to medium-low so that the mixture is simmering.
• Cook the marmalade for 40 more minutes, giving it a stir every 3 to 5 minutes. You want to stir it frequently to keep the contents from overflowing in the saucepan. After 40 minutes, the marmalade should look a lot thicker, although it still won't be as thick as it will be once it cools. The oranges will be bathing in liquid rather than completely swimming like they were at the beginning. The amount of bubbly foam in the saucepan will be a lot less too. You can test its readiness by pouring some marmalade onto a plate that's been set to chill in the freezer beforehand. Tip the plate on its side and if the marmalade runs a little but stops in its tracks, then the marmalade is ready. If it keeps running, then you marmalade probably needs a little longer (test again in 10 minutes).
• Once the marmalade is ready, stir in the ground cinnamon (optional), then pour the jam into a jar and let it rest on the counter until room temperature. Place the lid on top and chill in the fridge - it will firm up more as it cools.

PEAR MARMALADE

Steps:

• In a food processor, cover and process pears in batches until pureed. Measure out enough pears to make 2-1/2 cups. In a Dutch oven, combine the pineapple, orange juice, lemon juice, orange zest and pears. Stir in pectin. Bring to a full rolling boil over high heat, stirring constantly., Stir in sugar; return to a full rolling boil. Boil for 1 minute, stirring constantly. Remove from the heat; skim off foam. Ladle into jars or freezer containers and cool to room temperature, about 1 hour., Cover and let stand overnight or until set, but not longer than 24 hours. Refrigerate for up to 3 weeks or freeze for up to 12 months.

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.

SURE.JELL 'PEARADISE' PEAR MARMALADE

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 pears. Measure exactly 3 cups prepared pears into 6- or 8-qt. saucepot. Use vegetable peeler to remove colored parts of peels from orange and lemon; cut peels into thin slivers. Add to pears in saucepot.
• Remove and discard remaining white parts of peels from orange and lemon. Chop fruit, reserving any juice; add to ingredients in saucepot along with the pineapple and cherries; mix well. Stir in pectin. Add butter. Bring mixture 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; cook exactly 1 min., stirring constantly. Remove from heat. Skim off and discard 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 two-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 middles of lids with finger. (If lids spring back, lids are not sealed and refrigeration is necessary.) Let prepared jars stand at room temperature 24 hours. Store unopened jars in cool, dry, dark place up to 1 year. Refrigerate opened jars up to 3 weeks.

ORANGE PEAR JAM

Steps:

• 1. Gather you items to start your jam.
• 2. In a Dutch oven or large kettle, combine the sugar, pears drained pineapple and lemon juice.
• 3. Bring to a full rolling boil over high heat, stirring constantly. Reduce heat; simmer for 15 minutes, stirring frequently. I used a potato masher in the pan on the pears to get the texture I desired.
• 4. Remove from the heat; stir in gelatin until dissolved.
• 5. (Pour into jars or containers; cool to room temperature, about 1 hour. Cover and let stand overnight or until set, but not longer than 24 hours. Refrigerate for up to 3 weeks.) This is how I processed: Or you can give the jars a 15 minute water bath and then set the jars on the counter overnight. Mine jars took awhile to seal. I think it was about 2 hours till I heard the last jar pop/seal. I also did see the jam set up well till the next evening and then it was at a perfect thickness.