Microwave Winter Pear Amaretto Jam Recipes

Steps:

• Combine pears, apple, apple juice and pectin in a 3 quart microwavable container.
• Microwave, uncovered, on High for 6 minutes or until mixture comes to a boil, stirring twice.
• Add sugar.
• Microwave, uncovered, on High for 4 minutes or until mixture return to a full boil and boil hard for 1 minute.
• Stir in liqueur.
• Ladle into sterilized jars and use inversion method or process in water bath for 10 minutes.

Steps:

• Place mashed peaches into a 6 to 8 quart kettle. .
• Add lemon juice and pectin. Stir well. Place over heat and bring to a boil, stirring constantly.
• Add sugar, mix well. Continue stirring and bring to a full rolling boil (a boil that cannot be stirred down), add butter. Boil hard exactly 4 minutes. Remove from heat. Skim off foam. Stir in amaretto. Pour into 7 sterilized (8 ounce) canning jars.
• Processes in a canner for 10 minutes per safe canning practices.

Steps:

• 1) Combine all of the ingredients in a large microwave-safe bowl. Make sure the bowl is large enough; the berries/sugar shouldn't fill more than 1/3 of the bowl, as they'll bubble up quite a bit as they cook.
• 2) Cook the berries for 5 minutes in the microwave.
• 3) Remove the bowl from the microwave, stir the berries, and cook for another 5 minutes.
• 4) Remove the bowl from the microwave, and stir thoroughly. If the mixture hasn't become sauce-like and slightly syrupy, cook for an additional 5 minutes.
• 5) Stir to combine any liquid, and refrigerate. The jam will thicken as it cools.

Steps:

• Cut each pear in half, then place on a large baking tray. Use a teaspoon to scoop out the cores and make a dip in the centre of each pear. If your pears are firm, you may need to use a sharp knife to do this. Dollop about 1 heaped tsp ricotta into each dip, then sprinkle over the cinnamon and drizzle with a little honey.
• Heat oven to 190C/fan 170C/gas 5, then roast the pears for 10 mins. Tip the biscuits into a food bag and use a rolling pin to lightly crush them. Remove the pears from the oven, then scatter the crumbs over each pear. Return to the oven for another 10 mins or until the pears are soft and the biscuit golden brown. Serve drizzled with honey.

Steps:

• Place peaches and sugar in a deep 8 cup microwavable container.
• Stir in lemon juice.
• Microwave, uncovered, on High (100%) for 7 minutes, stirring twice.
• Microwave uncovered, on High for 12 to 15 minutes or until mixture will form a gel, stirring every 4 minutes.
• Stir in liqueur.
• Ladle into sterilized jars and process 5 minutes in boiling water.

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.

Steps:

• Cook cranberries and apples in water until they are cooked.
• Press through sieve.
• Measure the sieved pulp, it should be 3 cups.
• Add pineapple without draining it, lemon juice and sugar.
• Mix well.
• Boil rapidly until thick and clear, about 8 minutes.
• Pour into jars and seal.

Steps:

• Inspect 5 half-pint jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until jam is ready. Wash new, unused lids and rings in warm soapy water.
• Mix peaches with lemon juice in a large pot immediately after chopping to prevent peaches from turning brown. Place pot over medium heat.
• Mix 1/4 cup of the sugar with pectin and add it to the pot with the peaches. Stir well. Slowly bring to a full rolling boil that does not stop bubbling when stirred. Add the remaining sugar and stir well, scraping the bottom of the pot, to fully dissolve the sugar. Cook for 1 minute, stirring constantly.
• Remove from heat and stir in amaretto liqueur.
• Ladle peach jam immediately into the prepared jars, filling to within 1/4 inch of the top. Run a clean knife or thin spatula around the insides of the jars to remove any air bubbles. Wipe rims with a moist paper towel to remove any spills. Top with lids and tightly 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 2 inches apart into the boiling water using a holder. Pour in more boiling water to cover jars by at least 1 inch. Bring to a rolling boil, cover, and process for 10 minutes.
• Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart. Let rest for 24 hours without moving the jars. Gently press the center of each lid with a finger to ensure the lid does not move up or down. Remove the rings for storage and store in a cool, dark area.

Steps:

• In a Dutch oven, combine apricots and lemon juice. In a small bowl, combine 1/4 cup sugar and pectin; stir into apricot mixture. If desired, add butter. Bring to a full rolling boil over medium-high heat, stirring constantly. Gradually stir in remaining sugar. Return to a full rolling boil, stirring constantly, for 1 minute., Remove from heat; stir in amaretto. Cool jam in Dutch oven for 5 minutes, stirring occasionally. Ladle hot mixture into eight hot sterilized half-pint jars, leaving 1/4-in. headspace. Wipe rims. Center lids on jars; screw on bands until fingertip tight. , Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 10 minutes. Remove jars and cool.