Orange Blossom Pear Jam
Found on cooks
Directions
1 orange
2-1/2 lbs. ripe pears
3 c. granulated sugar
For pear-pineapple jam, 1 cup crushed pineapple can be added to the fruit before cooking. Makes 6 1/2 pints.
Grate rind from the orange, section orange, removing membrane and seeds. Chop the sections.
Peel and core the pears. Chop fine. You should have 4 cups of pears. In a large, heavy saucepan, combine the pears with the orange rind and chopped oranges. Add the sugar. Bring the mixture to a boil. Reduce to a simmer, cook and stir occasionally for about 40 minutes until the mixture is clear and has thickened. Pour into sterilized half pint jars. Seal according to manufacturer's directions.
Process for 10 minutes in a boiling water bath. Let cool. Store in a cool place.
For pear-pineapple jam, 1 cup crushed pineapple can be added to the fruit before cooking. Makes 6 1/2 pints.
Grate rind from the orange, section orange, removing membrane and seeds. Chop the sections.
Peel and core the pears. Chop fine. You should have 4 cups of pears. In a large, heavy saucepan, combine the pears with the orange rind and chopped oranges. Add the sugar. Bring the mixture to a boil. Reduce to a simmer, cook and stir occasionally for about 40 minutes until the mixture is clear and has thickened. Pour into sterilized half pint jars. Seal according to manufacturer's directions.
Process for 10 minutes in a boiling water bath. Let cool. Store in a cool place.
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