Herbed Pear Jam Recipes

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.

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.

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.