Pear And Orange Jam With Walnuts Recipes

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.

ORANGE PEAR JAM

Steps:

• 1. Gather you items to start your jam.
• 2. In a Dutch oven or large kettle, combine the sugar, pears drained pineapple and lemon juice.
• 3. Bring to a full rolling boil over high heat, stirring constantly. Reduce heat; simmer for 15 minutes, stirring frequently. I used a potato masher in the pan on the pears to get the texture I desired.
• 4. Remove from the heat; stir in gelatin until dissolved.
• 5. (Pour into jars or containers; cool to room temperature, about 1 hour. Cover and let stand overnight or until set, but not longer than 24 hours. Refrigerate for up to 3 weeks.) This is how I processed: Or you can give the jars a 15 minute water bath and then set the jars on the counter overnight. Mine jars took awhile to seal. I think it was about 2 hours till I heard the last jar pop/seal. I also did see the jam set up well till the next evening and then it was at a perfect thickness.

PEAR AND ORANGE JAM WITH WALNUTS

Steps:

• Peel and core about 2 1/2 pouds pears.
• Peel oranges, remove seeds and any loose membrane. (I used "juice" oranges, not navels, for a more intense flavor.).
• Grind or chop pears and oranges very fine.
• Mix well.
• Measure 4 1/2 cups of the mixture into a very large saucepan.
• Add 1/2 cup chopped walnuts.
• Measure sugar and set aside.
• Mix pectin into fruits in saucepan.
• Place over high heat, stirring continually, until the mixture comes to a hard boil.
• Immediately add all the sugar and butter and stir well.
• Bring to a full rolling boil and boil hard 1 minute, stirring constantly.
• Remove from heat and skim off any foam with a metal spoon.
• Stir and skim for 5 minutes to cool slightly and prevent floating fruit.
• Ladle quickly into glass jars, wipe rims and apply lids & rings.
• Process in a water-bath canner for 10 minutes for half-pints, 15 minutes for pints.
• Remove from canner and place jars on a clean towel to cool.

PEAR JAM WITH WALNUTS

Steps:

• Peel and core pears, cut into small cubes. Place pear pieces into a large saucepan with sugar and slit vanilla pod. Add orange juice and let stand, covered, for at least 1 hour. Chop walnuts coarsely.
• Bring pear mixture to a boil and simmer, stirring, for about 4 minutes. Remove from heat, take out vanilla pod and puree jam finely. Add walnuts and chopped vanilla pod to the pan. Pour jam into prepared preserving jars, seal well and turn upside down, let cool for about 10 minutes. Return jars to normal position and cool completely. Store in a cool, dark place and serve as needed.

BAKED PEARS WITH WINE AND WALNUT CREAM

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Arrange pears in an oven-proof pan with a tight-fitting lid; add red wine, 1/2 cup brown sugar, vanilla bean and seeds, and the peel and juice of 1 orange. Bring pear mixture to a boil; sprinkle with half the walnuts.
• Bake the pear mixture in the preheated oven until pears are tender, 20 to 30 minutes, basting pears with red wine syrup every 10 minutes. Remove from oven and cool; remove the vanilla bean and orange peel from the red wine syrup.
• Arrange the remaining walnuts on a baking sheet and bake in the preheated oven until toasted and fragrant, 5 minutes.
• Place the toasted walnuts in a food processor and pour in the red wine syrup; pulse until paste-like consistency. Transfer to a bowl. Whisk cream, sour cream, zest and juice of 1 orange, and 2 teaspoons brown sugar into walnut-red wine paste until smooth.
• Serve walnut-cream sauce over baked pears.

SURE.JELL® CRANBERRY WALNUT JAM

Steps:

• Bring boiling-water canner, half-full with water, to simmer. Wash jars and screw bands in hot, soapy water; rinse with warm water. Pour boiling water over flat lids in saucepan off the heat. Let stand in hot water until ready to use. Drain well before filling.
• Place cranberries and water in large saucepan. Bring to boil. Reduce heat to low; cover and simmer 10 minutes. Pour mixture into 6- or 8-quart saucepot. Stir in walnuts.
• Stir pectin into prepared fruit in saucepot. Add butter to reduce foaming, if desired. Bring mixture to full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly.
• Stir in all sugar quickly. Return to full rolling boil and boil exactly 1 minute, stirring constantly. Remove from heat. Skim off any foam with metal spoon.
• Ladle quickly into prepared jars, filling to within 1/4 inch of tops. Wipe jar rims and threads. Cover with two-piece lids. Screw bands tightly. Place jars on elevated rack in canner. Lower rack into canner. Water must cover jars by 1 to 2 inches; add boiling water if needed. Cover; bring water to gentle boil. Process 10 minutes. Remove jars and place upright on a towel to cool completely. After jars cool, check seals by pressing middle of lid with finger. (If lid springs back, lid is not sealed and refrigeration is necessary.)