Saturday, July 16, 2016

We Be Jammin'... Another Pair o' Pear Jams

Pear Jam with Sage and Honey
Found on the thecosmiccowgirl

Yield 10 - 11 half pints 


7 lbs ripe pears 

4 Tbsps of lemon juice 

4 cups sugar 

3-4 Tbsps honey 

2 -3 tsp white vinegar 

1 small bunch fresh sage 

Peel and core pears, chop into small pieces and place in large bowl with lemon juice, turning and covering pears with juice as you cut. Add sugar and mix. Cover and place in fridge overnight. The next day add to a large pot and simmer for about 20 until pears are almost translucent. Puree with an immersion blender until a small amount of pear pieces remain. Simmer for about 15 minutes until thickened. remove from heat. add honey, vinegar, and small amt of chopped sage. Taste after 2 minutes to test sage infusion – and every minute thereafter until desired level of flavor is reached. Be careful, it can get strong quickly. 

Fill jars to 1/4 inch headspace and wipe rims. Top with a sage leaf if desired. Assemble lids. Process in a boiling water bath canner for 10 mins

Pear Raspberry Jam
Found on tasteofhome

Makes 6 half pints 

2 cups coarsely chopped peeled ripe pears (about 2 medium) 

2 cups fresh or frozen raspberries 

6 cups sugar 

2 Tablespoons bottled lemon juice 

2 teaspoons finely grated orange peel 

1 pouch (3 ounces) liquid fruit pectin 

In a Dutch oven, combine the first five ingredients; bring to a full rolling boil, stirring constantly. Quickly stir in pectin; return to a full rolling boil. Boil for 1 minute, stirring constantly. Remove from the heat; skim off foam. 

Carefully ladle hot mixture 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.

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