October 10, 2011

• Sun kissed pear cherry jam

  • 4 cups pears, coarsely chopped or coarsely ground
  • 2 cups pitted Evans cherries coarsely chopped
    
  • 1 cup apples, cored and chopped
    
  • 1 cup chopped rhubarb
  • 1/2 cup frozen saskatoons or blueberries ( added only at last minute )
    
  • 1 (1 3/4 ounce) package powdered fruit pectin
  • 5 1/2 cups sugar

  Directions:

  1. In a kettle, combine pears, apples, rhubarb and cherries.
  2. Stir in pectin.
  3. Bring to a full rolling boil over high heat, stirring constantly.
  4. Stir in sugar; return to a full rolling boil.
  5. Boil for 1 minute, stirring constantly.
  6. Add saskatoons or blueberries
  7. Remove from the heat; skim off foam
  8. I sometimes do the freezer test to see if set
  9. Pour into jars or freezer containers.
  10. Always use NEW metal lids, but rings and glass jars can be re-used. They can be heated in oven but I usually have them in boiling water on stove. Wipe rims of any excess jam drips before placing on lids.
      
       and cool to room temperature, about 1 hour.
  11. Cover and let stand overnight or until set, but not longer than 24 hours.
  12. Refrigerate or freeze.
  13. Alternatively water bath 5 - 10 minutes and cool on counter
  14. That click of sealed lids is delicious sound....

  Read more: http://www.food.com/recipe/plum-kissed-pear-jam-40542#ixzz1aO8ec546

  • 12:23 pm
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