|Jellies, Jams & Chutneys|
|by Thane Prince|
A classic guide to preserving the harvest, Jellies, Jams, & Chutneys is divided into ten chapters.
Results 1 - 10 of 48 for pear jam
Result Page: 1
Wash jars or ... Use fully ripe pears. Peel, core ... Remove from heat. Skim off foam. Put in jars, leaving 1/2 inch headspace. Seal. Let cool and store.
1. In a ... to burn. The jam will darken. 4. ... 1/4 inch of headspace. Cap and seal. 5. Process for 15 minutes in a boiling water-bath canner. . Thomas
Preheat oven to ... and serve with pear onion jam. Brown onions ... to pan and cook until reduced to a syrup. Mix together and serve at room temperature.
Grind pears and oranges. Add sugar and pineapple. Cook until thick and of jam consistency.
Peel, core, and chop pears. Grind orange. ... sterilized jars filling within 1/4 inch from top. Seal immediately. Process 5 minutes in boiling water bath.
Peel and core pears, grind pears ... from heat and skim off foam. Stir and skim for 5 minutes. Ladle into half pint jars and seal. Makes about 8 half pints.
Cook peaches or pears, sugar and ... chunky. Stir in jello while mixture is hot. Watch carefully so it won't scorch. Put in containers; keep in refrigerator.
Coarsely chop or grind pears. Add enough ... metal spoon. Ladle jam into hot, half-pint ... a boiling water bath for 15 minutes. Makes 6 to 7 half pints.
First, prepare the ... pound fully ripe pears. Chop very ... Then make the jam. Add powdered ... paraffin. Makes 4 pounds of jam, or enough for 8 medium glasses.
Bring fruit, spices, juice and pectin to boil. Add sugar and bring to hard boil and boil 4 minutes. Pour in hot sterile jars. Tastes very much like ...
Result Page: 1
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