Paradise Pear Jam Recipes

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.

PEAR JAM (WITHOUT PECTIN)

Steps:

• Wash two jars (250 ml each) thoroughly with soapy water. Then sterilize jars in boiling water for 8 minutes. Also, boil the metal lids. Alternately, you can place washed jars while they are still wet in the baking tray. And roast jars in a preheated oven (160-180 C) for 15 minutes.Dry on a clean towel. Let air dry naturally.
• Chop the pear into small bits and coat the pear simultaneously with lemon to avoid browning. Protip: The easiest way to do this is keep lemon juice in a large bowl. Mix everytime you add freshly chopped pears in the bowl for even coating.
• Add sugar and spice, mix well. Rest pears in the fridge for at least 2 hours or overnight. Protip: This step helps to keep the pear bits intact and save them from turning into a sauce.
• After resting, cook the jam for 15 minutes on medium-low heat until soft and translucent.
• Mash the pears slightly for a pulpy jam or blend it for a smooth consistency. Stir frequently to avoid the caramelization of sugar.
• When you see jam turns glossy and sheet off from the spoon. It is ready. ( Watch video)
• Transfer hot jam to clean dry jars seal the lids and turn the jars upside down if storing jam in fridge or freezer. Let it sit at room temperature for 12 hours then transfer to fridge or freezer. Protip: Turning jars upside down creates a vacuum seal.
• If canning, follow the steps of sterilizing jars. Then follow the canning procedure of removing air bubbles and process in boiling water bath for 8 minutes. Let it sit in the bath for another 5 minutes after turning off the heat. Then remove to clean towels. Check seals after 12 hours and store any unsealed jars in the fridge.

PEARADISE MARMALADE

Steps:

• 1. Peel and core pears. Finely chop or grind fruit. Measure 3 cups into 6 or 8 qt saucepot.
• 2. Removed colored part of peel from orange using vegetable peeler, side aside
• 3. Remove and discard remaining white peel from orange
• 4. Chop fruit, reserving any juice; add to saucepot
• 5. Repeat procedure ( steps 2-4) with lemon; add to saucepot
• 6. Cut reserved orange and lemon peels into thin slivers (chop or grind)
• 7. Add pineapple in juice and maraschino cherries to saucepot; mix thoroughly
• 8. Stir pectin into fruit in large saucepan
• 9. Add margarine
• 10. Place over high heat; bring to a full rolling boil, stirring constantly (A FULL ROLLING BOIL IS ONE THAT CANNOT BE STIRRED DOWN - VERY IMPORTANT)
• 11. Immediately add ALL sugar; again bringing to a full rolling boil
• 12. BOIL ONE (1) MINUTE
• 13. Remove from heat; skim off foam with metal spoon
• 14. LADLE
• 15. Quickly into hot sterilized jars, filling to within 1/8 inch of tops.
• 16. Wipe jar rim and threads
• 17. Cover with two piece lids. Screw bands tightly
• 18. Invert jars for 5 min then turn upright

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.

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.

PARADISE PEAR JAM

Steps:

• Remove rinds from orange and lemon in quarters; discard about half the white part of rinds.
• (scrape off with a spoon) Slice rinds thinly.
• Chop orange and lemon, and discard seeds.
• Peel, core and grind pears.
• Combine all the fruits, including cherries and pineapple and its juice.
• Measure 4 1/2 cups of fruit into a large pan.
• Stir pectin into fruit.
• Place over high heat, stirring until mixture comes to a hard boil.
• At once stir in sugar.
• Bring to a full rolling boil and boil hard for 1 minute, stirring constantly.
• Remove from heat and skim.
• Stir and skim for 5 minutes to cool slightly, and prevent floating fruit.
• Ladle quickly into jars.
• Seal.

SPICED PEAR JAM

Steps:

• Add all the ingredients to a dutch oven.
• Bring mixture to a boil and stir constantly.
• Lower the heat and simmer, stirring frequently, for 2 hours or until thickened.
• Skim off foam with a metal spoon.
• Pour immediately into hot sterilized jars, filling to about 1/4 inch from the top.
• Remove air bubbles and wipe jar rims.
• Cover quickly with metal lids and screw on bands.
• Process in a boiling water bath for 10 minutes.

CERTO 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 chop or grind fruit. Measure exactly 4 cups prepared fruit into 6- or 8-quart saucepot. Stir in lemon juice.
• Add sugar; stir. Add butter to reduce foaming. Bring to full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly. Stir in pectin. Return to full rolling boil and boil exactly 1 minute, 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 minutes. 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.)

SOUTHERN PEAR JAM

Steps:

• Peel pears and quarter. This will yeild approximately 18 -20 pounds. In a food processor, course chop into 1/4 to 1/2 inch pieces.
• Place in a large stainless steel and add sugar and spices. Stir well and let set over night.( at least 12 hours)
• Stir pear mixture and bring it to a boil, add the pecin and return to a boil for 10 minutes stirring well. Turn heat to simmer, stirring well and often for 4 hours or untill it reduces to the desired thickness. Warning- The sugar will stick to the bottom of the pan and and cause you lots of greif at clean up if you don't stir often.
• When finished, the fruit mixture will be dark brown in color. Laddle into sterliized canning jars. Seal with sterlized lids and flats.
• Place in boiling water bath for 10 minutes. Remove and place on a dry towel to cool. I can hear those lids popping now!