Microwave Winter Pear Amaretto Jam Recipes

MICROWAVE WINTER PEAR AMARETTO JAM

Steps:

• Combine pears, apple, apple juice and pectin in a 3 quart microwavable container.
• Microwave, uncovered, on High for 6 minutes or until mixture comes to a boil, stirring twice.
• Add sugar.
• Microwave, uncovered, on High for 4 minutes or until mixture return to a full boil and boil hard for 1 minute.
• Stir in liqueur.
• Ladle into sterilized jars and use inversion method or process in water bath for 10 minutes.

PEARS BAKED IN AMARETTO CREAM

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Grease a 9-inch baking dish with 1 tablespoon butter. Sprinkle 1 tablespoon sugar into buttered dish.
• Rub remaining butter onto cut sides of pear halves. Arrange pears into the prepared baking dish with the cut sides down. Sprinkle remaining sugar over the pears.
• Stir cream and amaretto together in a bowl.
• Bake pears in preheated oven for 10 minutes. Pour cream mixture over the pears and continue baking until the pears are tender, about 15 minutes more.

ORANGE PEAR JAM

Steps:

• In a Dutch oven, combine sugar, pears, pineapple and lemon juice. Bring to a full rolling boil over high heat, stirring constantly. Reduce heat; simmer 15 minutes, stirring frequently. Remove from heat; stir in gelatin until dissolved., Pour into jars or containers; cool to room temperature, about 1 hour. Cover and let stand overnight or until set, but no longer than 24 hours. Refrigerate up to 3 weeks.

WINTER JAM

Steps:

• Cook cranberries and apples in water until they are cooked.
• Press through sieve.
• Measure the sieved pulp, it should be 3 cups.
• Add pineapple without draining it, lemon juice and sugar.
• Mix well.
• Boil rapidly until thick and clear, about 8 minutes.
• Pour into jars and seal.

FRESH PEACH AMARETTO JAM

Steps:

• You'll need a water bath canner with a lid and basket/lifter, a clean funnel to fill your jars, (7 ) eight ounce glass canning jars, screw bands and inner lids, plus probably another jar to put in your fridge or can in a separate water bath.
• Wash all of your equipment. Sterile equipment in a clean environment is your best friend when preserving any food.
• Wash your jars, lids and screw bands in hot soapy water. Fill your canner with hot water, put the lifter in and cover and heat on high to boiling.
• Fill a tea kettle or other pot with water and heat in case you need to add water to the canner once the jars are submerged and also for some boiling water to soften the lids.
• Put your jars in the lifter and submerge them until you are ready to fill them.
• Dry the screw bands and place the lids in a small pan. Once the kettle is boiling pour some boiling water over the lids to soften the rubber seals.
• In a large non-reactive pot mix the peaches, lemon juice and sugar. Once the sugar is dissolved add the butter which will reduce foaming.
• Heat over med-high to high heat stirring constantly until it reaches a boil that doesn't stop when you stir.
• Stir in the pectin and boil one minute.
• Add the Amaretto and stir inches Remove from the heat and skim any foam off with a metal spoon.
• Remove the jars from the canner and invert on a clean dish towel to drain.
• Turn over and fill to within 1/4″ from the rim.
• Wipe the rims with a clean hot dishcloth and put the lids on rubber seal against the clean jar rims.
• Add a screw band and tighten just until you get resistance- finger tip tight.
• Put the jars in the lifter of the canner and then submerge them. Add boiling water if needed to cover the jars by 1-2″ of water.
• Return the canner to a gentle rolling boil and process for 10 minutes if sea level. I have to add 10 minutes for altitude.
• Consult an altitude chart on your pectin package to adjust for your altitude.
• Once the process time is over turn off the heat and leave the jars submerged for another 5 minutes. Lift the lifter out of the water and transfer the jars without touching the lids to an clean towel on your counter or other heatproof surface.
• Leave for 12-24 hours for the jam to gel and the lids to seal. You should hear a soft "plonk" when each seals (it's usually within a minute or two of removing them from the water) Label and store.
• Refrigerate and use immediately any that do not seal.

APRICOT JAM - MICROWAVE

Steps:

• Put the apricots, water, lemon juice and cloves in a large bowl.
• Cook, covered with pierced plastic wrap for 10 minutes on high, stirring frequently.
• Remove cloves and add the sugar, stirring well.
• Cook covered on high for 15 minutes, stirring every 5 minutes.
• Put a spoonful of jam on a cold plate.
• If a skin forms and the jam wrinkles when the plate is tilted, setting point has been reached.
• If jam is still liquid, cook for a further 2-3 minutes on high, Pour into hot sterilized jars, .cover with seal and ring; cool completely listening for the seal to snap. Any that do not snap seal need to be used with in a week. Or alternately pour into freezer containers; cool completly and freeze.".

EASY BAKED PEARS WITH AMARETTI

Steps:

• Cut each pear in half, then place on a large baking tray. Use a teaspoon to scoop out the cores and make a dip in the centre of each pear. If your pears are firm, you may need to use a sharp knife to do this. Dollop about 1 heaped tsp ricotta into each dip, then sprinkle over the cinnamon and drizzle with a little honey.
• Heat oven to 190C/fan 170C/gas 5, then roast the pears for 10 mins. Tip the biscuits into a food bag and use a rolling pin to lightly crush them. Remove the pears from the oven, then scatter the crumbs over each pear. Return to the oven for another 10 mins or until the pears are soft and the biscuit golden brown. Serve drizzled with honey.

PLUM AMARETTO JAM

Steps:

• Combine plums, sugar, water and lemon juice in a large saucepan.
• Bring to a boil over high heat, reduce heat to medium and boil rapidly until mixture will form a gel, about 20 minutes.
• Remove from heat and stir in Amaretto.
• Ladle into hot jars and process in hot water bath for 10 minutes.