Pear and Orange Jam With Walnuts |
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Prep Time: 30 Minutes Cook Time: 15 Minutes |
Ready In: 45 Minutes Servings: 12 |
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This recipe came from a sure-Jell pamphlet dated 1974. As a new bride then, I was inspired by my sister-in-law to try canning, and I've been putting up ever since. I had marked this recipe to make it, but never did. I wish I hadn't waited so long! It is a great morning jam-wakes up you taste buds, but without the astringency of marmalade. Great on bagels! Ingredients:
4 1/2 cups prepared fruit (about 2 1/2 lb. fully ripe pears and 2 medium or 3 small oranges) |
1/2 cup chopped walnuts |
5 1/2 cups sugar |
1 box sure-jell fruit pectin (powdered) |
1/2 teaspoon butter |
Directions:
1. Peel and core about 2 1/2 pouds pears.
2. Peel oranges, remove seeds and any loose membrane. (I used juice oranges, not navels, for a more intense flavor.).
3. Grind or chop pears and oranges very fine.
4. Mix well.
5. Measure 4 1/2 cups of the mixture into a very large saucepan.
6. Add 1/2 cup chopped walnuts.
7. Measure sugar and set aside.
8. Mix pectin into fruits in saucepan.
9. Place over high heat, stirring continually, until the mixture comes to a hard boil.
10. Immediately add all the sugar and butter and stir well.
11. Bring to a full rolling boil and boil hard 1 minute, stirring constantly.
12. Remove from heat and skim off any foam with a metal spoon.
13. Stir and skim for 5 minutes to cool slightly and prevent floating fruit.
14. Ladle quickly into glass jars, wipe rims and apply lids & rings.
15. Process in a water-bath canner for 10 minutes for half-pints, 15 minutes for pints.
16. Remove from canner and place jars on a clean towel to cool.
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