Margis Cranberry Pear Jam Recipes

CRANBERRY PEAR JAM

Steps:

• 1. Peel, core and dice pears. Chop cranberrys in food processor. Frozen cranberrys are very noisy.....you might want ear protection, I did!
• 2. In a large heavy pan combine the pears, cranberrys, water and lemon rind. Bring it to a boil. Reduce heat. Cook 5 min.
• 3. Gradually add in the lemon juice and sugar. Boil rapidly for 15 minutes. Process 10 minutes.
• 4. I didn't put in the usual steps for water bath canning. Sterilizing the jars, lids and rings;but you need to do that as usual.

CRANBERRY PEAR AND LEMON JAM

Steps:

• Core, peel, and chop pears into medium size pieces.
• Heat the cranberries, pears and pomegranate juice in a large pot over medium/high heat to a boil. Reduce heat and simmer for 30 minutes. The cranberries will begin to pop and mixture will begin to get thick.
• Puree mixture right in pot with electric soup mixer or remove mixture from pot and blend in blender. Since this is a jam it shouldn't be too chunky. I like my jams smooth.
• Combine sugar and pectin in a bowl. Add sugar/pectin mixture to the pot and then add the lemon juice and rind.
• Simmer another 10 to 15 minutes.
• Pour mixture into clean jars and wipe the rims clean. Attached the lids and submerge in a hot water bath (200 degrees or boiling) for ten minutes. Once removed from water lids will pop and that is how you know they are sealed.
• Let cool on kitchen counter. Makes just about 7 half pint 8 oz. jars.
• *************.
• VARIATION:.
• Follow recipe instructions and Instead of pomegranate juice, add 1 cup orange juice and instead of lemon juice and rind, add 2 tablespoons of orange rind. This is good with a dash of cinnamon too! A dash is about 1/2 teaspoon or a little more.

CRANBERRY PEAR LEMON JAM

Steps:

• Combine pears, cranberries, water and lemon rind in a large stainless steel or enamel saucepan.
• Bring to a boil over high heat, cover,reduce heat and cook for 5 minutes, stirring frequently.
• Gradually add lemon juice and sugar, stirring until sugar is dissolved.
• Boil rapidly, uncovered, until mixture will form a gel, about 15 minutes, stirring frequently. Remove from heat.
• With oven mitts or other protective "gloves", Ladle into sterilized jars and process in boiling water bath (BWB) for 15 minutes. OR keep refrigerated in an air tight container for up to a month.
• Modified Source: Small Batch Preserving by Ellie Topp & Margaret Howard.

PEAR JAM

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.

MARGI'S CRANBERRY PEAR JAM

Steps:

• In a large pot, combine cranberries, pears and lemon rind and juice: bring to a boil. Cover and cook over medium heat, stirring occasionally, for 12 to 15 minutes or until tender. Stir in sugar and return to boil over high heat: boil vigorously, stirring constantly, for at least 3-5 minutes. Remove from heat. Using a metal spoon, stir and skim off foam for 5 minutes. Pour into 6 250ml bottles, leaving 1/4 inch head space. Seal with prepared discs and bands. The bottles should seal on their own, if not you can process them in boiling water.