Friday, July 15, 2016

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



Pear and Dried Strawberry Jam
Found on Pinterest

3 cups of peeled, cored, and chopped firm pears 

1/4 cup of lemon juice 

1 cup dried strawberries, thinly sliced 

7-1/2 cups sugar 

1 - pouch of liquid pectin (3 oz) 

In a thick bottomed pot combine the pears, sugar and lemon juice. Stir together and keep stirring as you bring the mixture to a boil. Once mixture is boiling stir in the dried strawberries. Add the liquid pectin and boil hard for one minute. Fill jars to 1/4 inch headspace, wipe rims, assemble lids, and process in a boiling water bath for 10 minutes.



Pear Cinnamon Jam
Found on evermine

Makes 3 pints (fills six half pint jars) 

• 8 cups cored and chopped Bartlett pears (or any smooth, thin-skinned pear. There’s no need to peel.) 

• 4 cups sugar 

• 1 tablespoon ground cinnamon 

• Juice of 1/2 a lemon 

In a large, heavy-bottomed pot, combine chopped pears and sugar. Cook over medium heat until the fruit can easily be smashed with the back of a wooden spoon. Use a potato masher or immersion blender to break the fruit down into a mostly-smooth sauce. Add cinnamon and lemon juice and stir to combine. Continue to cook until the jam looks thick and passes the plate test. 

Fill jars to 1/4 inch headspace, wipe rims to remove any residual jam, apply lids and screw on the rims. Process the filled jars in a boiling water canner for 10 minutes (start the timer when the pot has returned to a boil). When the time has elapsed, remove jars from pot and place the jars on a towel-lined countertop.

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