Read Through This Article To Learn To Make Pear Jam

Nothing says late summer quite like Pear jam does. Tasty and golden, it's so great on warm biscuits or scones. And, it's also very simple to create at home. You can make several types of pear jam with few ingredients and also little equipment. Making your own jam or preserves is not just economical, it's exciting and you can give extra jars as presents. The preserves you create in your home kitchen could last you through the winter and into the next summer very easily and remind you of the seasons past. And, what better present to offer someone for the holidays than a carefully prepared basket of homemade jams and jellies?

The 1st step to making pear jam at home is to pick and prepare your canning tools. You'll must have the following: a big pot, a jar funnel, a pair of heat-resistant tongs, approximately a dozen canning jars, and a water bath canner. It's suggested that you sterilize the jars well before using them. Put your empty jars in the water bath canner and fill it and the jars themselves with water. Boil the filled jars for ten minutes. Remove the jars and allow them to drain dry.

Now for the ingredients in your Pear jam recipe. You will want five lbs of pears. Bartlett pears, while a good pie choice, are not a good choice for jam. Choose d'Anjou pears for jam. You'll also require lemon juice and four cups of white sugar. Peel and core the pears. Hold on to the peelings. You can use them later. Then, dice the pears coarsely and place them in your pot with the lemon juice (about 1/2 cup) to cook for twenty minutes or until the pears have softened. If you want a smooth jam, with no pear chunks, you can utilize your food processor to mince the pears still further. Otherwise, add all of the sugar and stir the combination over low heat until the sugar has dissolved wholly.

When the sugar has dissolved into the pears and lemon juice mixture, raise the cooking temperature so that the jam begins to boil. Let the jam continue to boil for approximately fourteen or fifteen minutes, or until it mounds very easily on a spoon. Using your jar funnel, put the jam into the waiting jars. Leave some space on top of each jar for expansion. Put on the lids and tighten them. Reheat the water in your water bath canner. Once it is boiling, put the jam-filled jars in the water and allow them to boil for ten minutes. Take out the jars carefully, using your tongs and place the jars at some place to cool overnight. Finished successfully, you have just created pear jam without pectin!

Pectin is both commercially available as a method of getting jams or preserves to set properly. However, fruit itself contains a whole lot of pectin and, when prepared appropriately, as in the recipe above, your own Pear preserves or jam will set perfectly without it.

Go back to the pear peelings you held onto from earlier. You may use those, after you remove the stems as well as leaves, to make a pear honey. What's pear honey? Fundamentally what it sounds like-a sweetener with the consistency of honey but created from pear juice. Making pear honey is a good way to use up more of the pear instead of throwing it away. To start, put the pear peels in a sauce pan and then cover them with water. Heat these until they are soft. After that, pour the peels and their juice into a bowl covered with cheesecloth.

Pear jam