Pear Jelly Recipes

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SURE.JELL PEAR JAM



SURE.JELL Pear Jam image

Cook fresh pears, lemon juice, sugar and fruit pectin briefly for this tasty pear jam. Use a canner for a SURE.JELL Pear Jam to add to your morning toast!

Provided by My Food and Family

Categories     Home

Time 45m

Yield Makes about 6 (1-cup) jars or 96 servings, about 1 Tbsp. each.

Number Of Ingredients 5

4 cups prepared fruit (buy about 3 lb. fully ripe pears)
2 Tbsp. fresh lemon juice
1 box SURE-JELL Fruit Pectin
5 cups sugar, measured into separate bowl (see tip below)
1/2 tsp. butter or margarine

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.)

Nutrition Facts : Calories 45, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 mg, Sodium 0 mg, Carbohydrate 12 g, Fiber 0 g, Sugar 11 g, Protein 0 g

PEAR JAM



Pear Jam image

This has been my favorite jam since I was a little girl. We moved around a lot when I was young; my Grandmother would send this jam to us so that we still felt we were close to 'Grandma's house.' I love it on warm homemade bread or peanut butter and jam sandwiches. Enjoy!

Provided by foodinmybelly

Categories     Side Dish     Sauces and Condiments Recipes     Canning and Preserving Recipes     Jams and Jellies Recipes

Time 1h35m

Yield 64

Number Of Ingredients 10

4 ½ cups mashed ripe pears
3 tablespoons powdered fruit pectin
1 teaspoon ground cinnamon
½ teaspoon ground cloves
½ teaspoon ground allspice
½ teaspoon ground nutmeg
¼ cup lemon juice
7 ½ cups white sugar
1 teaspoon butter
8 half-pint canning jars with lids and rings, or as needed

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.

Nutrition Facts : Calories 98.5 calories, Carbohydrate 25.4 g, Cholesterol 0.2 mg, Fat 0.1 g, Fiber 0.4 g, Protein 0.1 g, Sodium 0.6 mg, Sugar 24.6 g

PEAR JELLY RECIPE



Pear Jelly Recipe image

Pear Jelly is a versatile pantry item, and it's easy to make from scratch.

Provided by Colleen Milne

Categories     Jams, Jellies, & Preserves

Time 3h

Number Of Ingredients 3

8 lbs ripe pears
7 1/2 cups granulated sugar
1 pouch (85 ml liquid pectin)

Steps:

  • Wash pears and remove the blossom and stem ends, but do not core or peel them
  • Cut pears into quarters and place in a large, deep stainless steel pot.
  • Add enough cold water to cover the fruit
  • Bring to a boil over high heat, stirring occasionally, then reduce heat, cover and boil gently just until pears are softened, about 30 minutes, occasionally mashing with a potato masher
  • Transfer to a dampened jelly bag set over a deep bowl, or into a sieve lined with several layers of dampened cheesecloth.
  • Allow to drip at least 2 hours.
  • Don't press or squeeze the fruit, as this will cloud the jelly.
  • You should end up with 5 cups of pear juice.
  • Combine the collected pear juice and sugar into a large, deep, stainless steel pot.
  • Bring to a full rolling boil over high heat
  • Stir in liquid pectin and continue to boil hard, stirring constantly, for one minute
  • Skim off foam and transfer to hot sterilized jars
  • Wipe jar rims and apply lids and screw bands
  • Process in a boiling water canner for 10 minutes
  • Remove from canner and allow to cool before ensuring jars are sealed and storing.

Nutrition Facts : ServingSize 2 g, Calories 63 kcal, Carbohydrate 15 g, Sugar 14 g

PEAR & GINGER JAM



Pear & Ginger jam image

Great way to use up pears and cooking apples in the autumn, nice flavour with the ginger.

Provided by clkrecipes

Time 1h30m

Yield Makes 3.2-3.6 kg

Number Of Ingredients 6

2kg pears
1kg cooking apples
50g grated root ginger
2kg granulated sugar
2 pectin sachets
Grated rind and juice of 2 lemon

Steps:

  • Peel and chop the pears and apples into small chunks. Place a couple of tea plates in the freezer for later.
  • Place half the pears and all of the apples into a preserving pan, with just enough water to cover the fruit, and simmer gently until soft and mushy (about 40 mins)
  • Remove from the heat, add the sugar, pectin, ginger, lemon juice and zest, also add the rest of the chopped pears. Put the pan back on the heat and dissolve sugar gently.
  • Once the sugar is dissolved, bring to the boil, and boil rapidly for about 15 minutes, or until setting point has been reached. If you are getting a scum on top, put a nob of butter in at this stage.
  • To check if the jam has set, put a small amount on the cold tea plate, then push gently with the spoon, the jam should wrinkle.
  • Pour into sterilised jars.

PEAR JELLY



Pear Jelly image

Pear jelly is easy to make at home, starting with either pear juice or whole pears.

Provided by Ashley Adamant

Time 15m

Number Of Ingredients 6

4 cups Pear Juice (see note)
2 Tbsp. Lemon Juice (optional, but delicious)
2 cups Sugar
3 tsp Pomona's pectin
3 tsp calcium water (comes with pectin)
(If Using Sure Jell instead, see recipe notes)

Steps:

  • Bring pear juice, lemon juice and calcium water to a boil in a jam pot.
  • Mix dry pomonas pectin into the sugar and evenly distribute to prevent clumping.
  • Pour the sugar/pectin mixture into the boiling juice.
  • Boil hard for 2-3 minutes, stirring constantly, then remove from heat.
  • Pour into prepared jars, leaving 1/4 inch headspace.
  • Store in the refrigerator for immediate use, or process in a water bath canner for 5 minutes.
  • Remove from the canner and allow the jars to cool on the counter before checking seals and storing.

SPICED PEAR JAM



Spiced Pear Jam image

A neighbor of mine passed along this spiced pear jam recipe. I've given many jars of this jam as gifts. Day to day, we enjoy it on toast with ham and eggs or on hot rolls with a meat. -Karen Bockelman, Portland, Oregon

Provided by Taste of Home

Time 1h50m

Yield 6 half-pints.

Number Of Ingredients 4

8 cups chopped or coarsely ground peeled pears (about 5-1/2 pounds)
4 cups sugar
1 teaspoon ground cinnamon
1/4 teaspoon ground cloves

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.

Nutrition Facts : Calories 78 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 0 sodium, Carbohydrate 20g carbohydrate (19g sugars, Fiber 1g fiber), Protein 0 protein.

PEAR JAM



Pear Jam image

This simple pear jam recipe has just a few ingredients and a lot of flavor! Pears are full of pectin, so it's easy for beginners to make this no pectin preserve.

Time 40m

Number Of Ingredients 3

4 lbs Pears
2 to 4 cups Sugar (see note)
1/4 cup lemon juice

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 AND GINGER JAM



Pear And Ginger Jam image

Makes about 3 medium sized jars.

Provided by Domestic Gothess

Categories     Breakfast     Side Dish

Number Of Ingredients 7

400 g (14oz) (prepared weight) peeled and cored pears (chopped into small dice)
150 g (5.5oz) (prepared weight) peeled and cored cooking apple (very finely minced)
finely grated zest and juice of 1 small lemon
1 tbsp grated fresh ginger
100 ml (scant 1/2 cup) water
400 g (2 cups) granulated sugar
2 balls stem ginger (finely chopped)

Steps:

  • Place a couple of saucers into the freezer and sterilise your jars; I do this by washing them in hot, soapy water, rinsing well then placing the jars, and their lids, in the oven on a low heat until needed.
  • Place the pears, apples, lemon zest and juice, ginger and water into a deep, heavy bottomed saucepan. Bring up to a simmer and simmer gently for about 15 minutes, until the fruit is tender.
  • Stir in the sugar and stem ginger and heat gently until the sugar has completely dissolved.
  • Turn up the heat and cook at a rapid boil for about 10 minutes, or until it reaches 105C on a thermometer; stir regularly to prevent it from catching on the bottom.
  • Remove from the heat and place a teaspoonful of the jam on one of the cold saucers; pop it in the fridge for a minute then push at it with a finger, if the surface of the jam wrinkles then it is ready; if not then return the pan to a rapid boil for another five minutes then remove from the heat and check again.
  • Allow the jam to cool for 5-10 minutes, then ladle it into hot sterilised jars, seal and allow to cool. Once opened keep refrigerated.

PRICKLY PEAR JELLY



Prickly Pear Jelly image

Delicious jelly with a unique flavor.

Provided by Sophie May

Categories     Appetizer     Breakfast     Side Dish

Time 10h15m

Number Of Ingredients 5

2.5 C Prickly Pear Juice
3.5 T lemon juice
3.5 C sugar
1 box pectin
water (enough to boil mason jar**)

Steps:

  • Bring juice to a boil in a medium sized sauce pan over high heat.
  • Once boiling, add pectin and stir quickly for 1 minute.
  • Turn off heat and add lemon juice and sugar. Mix well.
  • Return to a hard boil and stir for ~3 minutes or until the syrup becomes thick.
  • Remove from heat and skim off any foam that formed while boiling.
  • Once done, carefully fill a mason jar (I used a wide mouth funnel) and allow to cool. I let my jelly set up overnight.
  • Cover and refrigerate (lasts around 2 weeks).
  • If keeping in pantry:
  • Boil enough water to cover your mason jar and lid. This will sterilize it. When jam is ready to be removed from heat, carefully remove mason jar and lid.
  • Carefully pour jam into the mason jar (I used a wide mouth funnel).
  • Place lid on and turn over the jar. Leave upside down for 10 minutes.
  • This will seal the jam and allow you to store it in the pantry/counter/etc. I let my jelly set up overnight.
  • Refrigerate after opening. Enjoy!

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