Note:
You will need canning jars, rings and new lids.
f necessary.
Ladle hot jam into hot jars, leaving 1
Wash, peel, pit and grind or finely chop peaches, pears and cherries.
Prepare jam according to directions on package of MCP Pectin for Peach Pear Jam.
Saskatoon Jam.
4 1/2 cups
erries.).
Make sure your canning equipment is scrupulously clean, and
east 12 hours)
Stir pear mixture and bring it to
Immerse in simmering water until jam is ready. Wash new, unused
place chiles, manoes and lemon juice in a pot.
Combine pectin with 1/4 cup sugar in a small bowl. Add to fruit.
Bring to a full boil, one that cannot be stirred down, stirring occasionally.
Add the rest of the sugar and return to boil for one more minute.
Remove from heat. Remove any foam.
Ladle into hot prepared jars, leaving 1/4 inch at the top. Wipe and process in hot water bath using good canning procedures.
Preheat oven to 325\u00b0F Place pear halves cut-side up in 2 large baking dishes.
Spoon 1 teaspoons jam in center of each pear half. Top with goat cheese rounds, and lightly drizzle with oil. Bake pears 30 minutes, or until cheese begins to brown.
Whisk together remaining 2 Tbs. fig jam, lemon juice, and mustard in bowl. Whisk in 1 Tbs. olive oil.
Divide watercress among 8 serving plates. Sprinkle with onion and walnuts. Top each with pear half, and drizzle with dressing.
eat.
Ladle into clean canning jars to within 1/8
inse jars; place canning rack and jars in canning pot with water
Preheat oven to 400\u00b0F. Lightly grease and line a large baking tray with parchment paper.
Brush tarts with jam and prick bases with a fork. Divide fruit evenly between tarts then brush fruit with remaining jam. Bake for 15-20 mins, or until pastry is golden brown.
Cool slightly then dust tarts with powdered sugar. Serve with whipped cream or ice cream.
Stir sugar and contents of package in a bowl until well blended.
Add peaches, pears, gingerroot and lemon zest and juice. Stir 3 minutes.
Ladle jam into clean jars.
Twist on lids and let stand until thickened, about 30 minutes.
Tip: For best results, use fully ripe pears and crush with a potato masher.
ith fork. Spread bottom with jam. Refrigerate.
Preheat oven to
Mix biscuits crumbs with butter until well moistened. Spread mixtue onto bottom and sides of a 9-inch tart pan or pie dish. Refrigerate 10 minutes.
Spread jam over chilled crust. Arrange pear halves over jM layer to cover surface completely.
Whisk together Eagle brand, egg, whipping cream, vanilla and cinnamon; pour over pears.
Place tart pan on baking sheet. Bake in preheated 375F oven for 50 minutes or until top is golden and just feels set. Cool in pan. Garnish as desired.
If canning the jam, prepare your canning jars and lids.
Pulse
combine the pears, black currant jam and 2 tablespoons butter.
heck the set of the jam.
In a preserving pan
ampantscotland.com, most pie crust recipes are made with half lard
Grate pears coarsely. Combine grated pears with sugar, lemon juice, and ginger in large SS pot.
Bring pear mixture to a boil. Reduce heat to medium-low and cook 30-45 minutes, or until thickened.
Stir pectin into 3/4 cup of jam liquid, if desired, and add to jam.
Cook 3 minutes more.
Meanwhile prepare jars, lids, canner.
Fill jars to 1/4-inch headspace, cap, and process 10 minutes.