Orange Pear Jam
By
Kim Biegacki
@pistachyoo
1
I am so glad I found this recipe and finally got to make this jam. I did cut the sugar back from 7 cups to 3 cups of sugar. The next time I will try to go down to 2 1/2 or even 2 cups. This jam tastes so delicious with the fresh taste of sweet pears, pineapple and swirled with the tang of orange flavor. It is lighter in texture than other jams I have made and it took the jams to set up longer as well. By the next day it was set up.
I did process this jam with a 15 minute hot water bath so I could place them on a shelf rather than the freezer.
Recipe is from my Taste of Home magazine.
I did process this jam with a 15 minute hot water bath so I could place them on a shelf rather than the freezer.
Recipe is from my Taste of Home magazine.
Rating:
★★★★★ 4 votes5
Comments:
Serves:
8 jelly jars (8 oz. each)
Prep:
30 Min
Cook:
30 Min
Method:
Canning/Preserving
Ingredients
-
3 csugar
-
5 cchopped peeled fresh pears
-
1 can(s)crushed pineapple, drained
-
3 Tbsplemon juice
-
2 pkg(3 oz. each) orange gelatin
How to Make Orange Pear Jam
- Gather you items to start your jam.
- In a Dutch oven or large kettle, combine the sugar, pears drained pineapple and lemon juice.
- 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. - Remove from the 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 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.
