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.
he softened cream cheese, Strawberry Jam and lemon zest. Fold in
cups needed for this recipe you can freeze it to
Note: Plum Jam With Lime and Ginger (recipe#100440); Spicy Habanero Jelly (recipe#68981
Immerse in simmering water until jam is ready. Wash new, unused
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.
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.
hen blend this into the pear mixture with the olive oil
combine the pears, black currant jam and 2 tablespoons butter.
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.
pureed pears, 1/2 cup pear juice and eggs at slow
br>FOR TART ASSEMBLY: Arrange pear slices in tart shell. Pour
ell mixed.
Add the jam, blend in.
Add the
Place 5-1/2 to 6 cups chopped pears and the lemon juice in a heavy pot.
Mash pears with a potato masher to desired chunkiness. If you like it fine you can coarsely grind it. But a food processor will make it too pureed for this recipe.
Stir-in the powdered pectin, spices and ginger.
Bring to a boil and boil hard for one minute.
Add the sugar.
Bring back to a boil and boil hard for 4-minutes stirring frequently.
Ladle into sterile jars, seal and process for 10 minutes.
Yield 7 half pints.
0 minutes before proceeding with recipe.
On a floured surface
removable bottom.
Spread jam evenly over bottom of dough