Comments on: Chunky Spiced Pear Jam http://gnowfglins.com/2007/09/05/chunky-spiced-pear-jam/ God's Natural, Organic, Whole Foods, Grown Locally, In Season Fri, 19 Mar 2010 03:09:08 +0000 http://wordpress.org/?v=2.9.2 hourly 1 By: Rachelle http://gnowfglins.com/2007/09/05/chunky-spiced-pear-jam/comment-page-1/#comment-2541 Rachelle Tue, 06 Nov 2007 02:06:56 +0000 http://suchtreasures.com/?p=1411#comment-2541 Hi Wardeh, I was wondering...would honey work as well in place of agave syrup? The syrup isn't available to us here, but there is a great honey farm down the road. :-) <em>Hi, Rachelle! Honey would work very well! This jam is so good! </em> Hi Wardeh,

I was wondering…would honey work as well in place of agave syrup? The syrup isn’t available to us here, but there is a great honey farm down the road. :-)

Hi, Rachelle! Honey would work very well! This jam is so good!

]]> By: Joan Myrick http://gnowfglins.com/2007/09/05/chunky-spiced-pear-jam/comment-page-1/#comment-2539 Joan Myrick Tue, 02 Oct 2007 13:40:42 +0000 http://suchtreasures.com/?p=1411#comment-2539 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 <em>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. </em> 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 http://gnowfglins.com/2007/09/05/chunky-spiced-pear-jam/comment-page-1/#comment-2540 Joan Myrick Tue, 18 Sep 2007 00:16:54 +0000 http://suchtreasures.com/?p=1411#comment-2540 Hi: Where does one get agave? and what is it? I would like to try this recipe but don't know about the agave,nor the Pomona Pectin> Does it really work? I have a wonderful date pear jam I would love to share. Maybe next time. Thanks. <em>Hi, Joan. One would find agave with the natural sweeteners at a health food store or in the health food department of a regular grocery store -- or through a natural foods co-op. The co-op is likely where you'd find the best price, as it can be expensive. For information about it, google "agave" or see <strong><a href="http://en.wikipedia.org/wiki/Agave_syrup" rel="nofollow">Wikipedia: Agave</a></strong>. As with any sweetener, it should be used in moderation. It is 90% fructose. 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! </em> Hi: Where does one get agave? and what is it? I would like to try this recipe but don’t know about the agave,nor 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. One would find agave with the natural sweeteners at a health food store or in the health food department of a regular grocery store — or through a natural foods co-op. The co-op is likely where you’d find the best price, as it can be expensive. For information about it, google “agave” or see Wikipedia: Agave. As with any sweetener, it should be used in moderation. It is 90% fructose.

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 http://gnowfglins.com/2007/09/05/chunky-spiced-pear-jam/comment-page-1/#comment-2537 Amy Lapain Sat, 15 Sep 2007 01:48:15 +0000 http://suchtreasures.com/?p=1411#comment-2537 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! <em>Yes, it will. When you get the Pomona's Pectin, there are instructions in the package for making freezer jam. -Wardeh</em> 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 http://gnowfglins.com/2007/09/05/chunky-spiced-pear-jam/comment-page-1/#comment-2538 Lori4squaremom Wed, 05 Sep 2007 16:28:54 +0000 http://suchtreasures.com/?p=1411#comment-2538 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! :) 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! :)

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