Pear Apricot Jam Recipes

APRICOT & PEAR JAM ( AND BONUS HONEY )

Steps:

• I use a maslin pan..Place your pears in the pan and cover with the lemon juice, zest, and water. Chop your apricots and add to the pan.
• Bring the mixture to a boil over medium heat, and then simmer until the pears are soft which is about 10 minutes.
• Reduce the heat to low and add your warmed sugar stirring well, until your sugar is dissolved. Increase the heat at this point and boil rapidly for 20-30 minutes until you reach setting point.
• Remove from heat, and skim off any surface scum. Leave to sit about 10 minutes, then ladle into warmed sterilized jars. Allow to cool.
• Make sure your jar rims are clean. Apply heated new lids and then your bands, making sure the bands are slightly more than finger tight and secure. I've also heard of using the wax paper rounds and screw on lids or cellophane lids, though I have not used them myself. Store in a cool dry place ! YUMMMMY!

PEAR APRICOT JAM

Steps:

• Peel, core and chop pears.
• Juice and zest lemons.
• Place pears in pan; cover with water, juice and zest.
• Chop apricots; add to the water.
• Bring pan to a boil.
• Simmer until pears are just soft, about 10 minutes.
• Add the sugar and stir over low heat until sugar dissolves.
• Increase the heat and boil rapidly for about 20-30 minutes or until setting point is reached.
• Skim off any scum on top; pour into clean jars and seal.

WINTER PEAR AND APRICOT JAM

Steps:

• Soak apricots in water for 4 hours or overnight.
• Pour apricots and liquid into saucepan. Add pears, lemon juice and pectin.
• Bring to a full boil over high heat, stirring constantly.
• Add sugar, return to a full boil and boil hard for 1 minute, stirring constantly. Remove from heat.
• ladle into jars and process in hot water bath for 10 minutes.

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.