Comments on: Chunky Spiced Pear Jam

By: Preserving Summer’s Bounty: Recipes and Tutorials to Keep You Busy Until Thanksgiving | Keeper of the Home

Mon, 30 Aug 2010 10:04:46 +0000

[...] Chunky Spiced Pear Jam [...]

By: Pamela

Pamela — Fri, 27 Aug 2010 16:09:55 +0000

Oh, Wardeh, thanks for adding this one to the “Nourishing Jams”………Blog Hop!!
I have a table full of pears to work with. This just might be the recipe I will use.
Thanks!!!

By: 5-Spice Apple Chutney | GNOWFGLINS

5-Spice Apple Chutney | GNOWFGLINS — Fri, 27 Aug 2010 05:13:25 +0000

[...] might also want to check out some jams I’ve posted in the past: Chunky Spiced Pear Jam and Blackberry Jam. Both feature Pomona’s Pectin as the non-sugar-dependent natural [...]

By: Joan Myrick

Joan Myrick — Tue, 02 Oct 2007 13:40:42 +0000

Hi Wardeh, thanks for the info on agave and also Pomona Pectin. Will do a little experimenting this Fall.

Hope there is enough room for the Pear Date Jam recipe:

1 lbs. each fresh pears (preferably Barletts) and dates (I use mejoolah), 3 TBS Madera (or Orange Juice is good too), juice of 1/2 lemon, 4 cups sugar, 1 pkg. powdered pectin

Pit dates, chop into chunky pcs. and put in processor (or blender if no processor). Peel, core and cut pears to join dates in processor. Finely puree with Madera and lemon juice.

In saucepan combine fruit and pectin and bring to boil. Add sugar and return to a full rolling boil. Boil for 1 min. Remove from heat and skim with metal spoon. Rest 5 min. and skim again. Pour immediately into hot sterilized jars and seal tightly. Water bath jars in usual way for 7 but no more than 10 mins. Remove and cover (not touching one another) with tea towels for 24 hrs. Should set beautifully. I generally use 1/2 pint decorative jars for this recipe for gifts as jam is so sweet ‘a little dab’ll do ya’.

Hope this helps. Feel free to correct me if I left any step out in the processing part, or contact me if you have any questions.

Hope you all enjoy the results. I’ve had nothing but kadoos and hoohas with this recipe out of the many, many jams I make every year. I will look forward to your column again.

Joan

Joan, thank you so much for sharing this recipe! I hope I get the chance to make it really soon. I should be getting more pears from the Farmer’s Market tomorrow.

By: Joan Myrick

Joan Myrick — Tue, 18 Sep 2007 00:16:54 +0000

Hi: I would like to try this recipe but don’t know about the Pomona Pectin> Does it really work?

I have a wonderful date pear jam I would love to share. Maybe next time.

Thanks.

Hi, Joan. The Pomona’s Pectin really does work. To get it the way you like it in recipes, be prepared to experiment. The only downside is that foods keep only about 2 weeks in the refrigerator. So you must consume it quickly, or it will spoil.

I would love to see your date pear jam. Sounds yummy! Please do share!

By: Amy Lapain

Amy Lapain — Sat, 15 Sep 2007 01:48:15 +0000

do you think this would work as freezer jam? I just never can carve out X time to do the canning AND keep an eye on Andrew to make sure he is out of trouble. but i have made freezer jam before. I have not used that pectin but will give it a try!

Yes, it will. When you get the Pomona’s Pectin, there are instructions in the package for making freezer jam. -Wardeh

By: Lori4squaremom

Lori4squaremom — Wed, 05 Sep 2007 16:28:54 +0000

Oh, yay, thank you Wardeh! I am buying a box of pears this next week from the CSA and was looking for ways to use them!!!! Thank you so much!