SPICED PEAR JAM
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
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
If you like the taste of cardamom you will love this jam. I used a combination of Bosc and Asian pears. I peeled the Asians, but not the Bosc. No-sugar dry pectin is used, so there's 50% less sugar in the recipe.
Provided by Kathy228
Categories Fruit
Time 25m
Yield 7-8 half pints
Number Of Ingredients 7
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.
PEAR JAM
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
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
HERBED PEAR JAM
Make and share this Herbed Pear Jam recipe from Food.com.
Provided by Sharon123
Categories Pears
Time 1h30m
Yield 7 cups
Number Of Ingredients 7
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.
MOROCCAN HERB JAM
Paula Wolfert's first and still-influential book, "Couscous and Other Good Food From Morocco," published in 1973, influenced a generation of cooks yearning to expand its horizons. This fascinating recipe for a mixture of long-cooked greens, which she learned while living in Morocco, appeared in her 2003 book, "The Slow Mediterranean Kitchen: Recipes for the Passionate Cook". The acclaimed chef Russell Moore of Camino restaurant in Oakland, Calif., a great fan of Ms. Wolfert and this recipe, has now adapted it and incorporated herb jam into his menu on a daily basis. Among its virtues: It tastes wonderful and lasts for a week or more in the refrigerator; it is great when spread on toasted bread or stirred into a soup; and it uses greens, like the outer leaves of lettuce, that would otherwise be wasted.
Provided by David Tanis
Time 1h
Yield About 4 cups
Number Of Ingredients 10
Steps:
- Put the greens and herbs and garlic cloves all together in a large steamer set over medium-high heat, and steam until tender, 15 to 20 minutes. (If you don't have a steamer, use a large, deep skillet with a lid. Put 2 inches of water in bottom of pan, add greens, cover and cook at a brisk simmer.)
- Set the garlic aside. Drain greens, let cool and squeeze out moisture; pick out the tougher herb stems if necessary. Put greens and herbs on a cutting board and chop very finely with a large knife.
- Put 4 tablespoons olive oil in a wide skillet over medium-high heat. Add the chiles and let them sizzle without browning (or use a pinch of crushed red pepper), then add the chopped greens, a pinch of salt and half the cumin seeds. The flavor is concentrated by cooking most of the moisture out of the greens; this will take about 10 to 15 minutes. (Stir the herb jam mixture often as the water evaporates; it will want to stick.)
- Turn the heat off but leave the mixture in the pan. Peel the steamed garlic and mash it into the pan along with the olives. Mix everything and taste; add salt as needed, a good splash of olive oil, the pimentón and more cumin to taste. The herb jam should be highly seasoned. Add more chile if it isn't spicy enough. Just before serving, add a squeeze of lemon. Spread on toasted pita or flatbread if desired. The herb jam can be stored in the refrigerator, tightly covered, for about 5 days.
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