Immerse in simmering water until jam is ready. Wash new, unused
issolves.
Stir in liquid pectin. Return to a rolling boil
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.
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.
Mix prepared fruits in a large bowl.
Add sugar, mix well and let stand 10 minutes.
Combine water and fruit pectin crystals in a small saucepan.
Bring to a boil for 1 minute, stirring constantly.
Stir pectin into fruit mixture.
Continue to stir 3 minutes until most of sugar is dissolved.
Pour into clean jars.
Cover with tight lids.
Let stand at room temperature until set.
Store in freezer or for up to 3 weeks in fridge.
pple cider or juice. Add pectin, stir until disolved.
Over
large pan.
Stir pectin into fruit.
Place over
masher.
Stir in pectin. Return to full rolling boil
Chop pears; add juice, finely chopped ginger, juice of lemon and grated rind, sugar and molasses.
Cook slowly in a heavy saucepan for 10 minutes.
Add pectin and boil rapidly 5 minutes. Pack in hot jars and seal at once.
In a kettle, combine pears and plums.
Stir in pectin.
Bring to a full rolling boil over high heat, stirring constantly.
Stir in sugar; return to a full rolling boil.
Boil for 1 minute, stirring constantly.
Remove from the heat; skim off foam.
Pour into jars or freezer containers and cool to room temperature, about 1 hour.
Cover and let stand overnight or until set, but not longer than 24 hours.
Refrigerate or freeze.
In a large pot, put the pears, fruit pectin and lemon juice, bring to a full rolling boil and cook until thickened, stirring constantly. Add butter to keep from foaming.
Stir in sugar quickly. Return to full rolling boil and boil exactly 1 minute.
Remove from heat and skim off any foam.
Ladle into jars filling to within 1/8 inch of tops.
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.
east 12 hours)
Stir pear mixture and bring it to
Crush strawberries.
In large bowl, stir together strawberries and lemon juice.
Slowly sift in pectin, stirring vigorously.
Set aside 30 minutes, stirring occasionally.
Add corn syrup, stirring well.
Gradually stir in sugar.
When sugar is completely dissolved, ladle into clean 1/2 or 1 pint freezer jars, leaving 1/2 inch headspace (no paraffin needed).
Cover with tight lids and put in freezer.
Transfer to refrigerator as needed.
ntil finely chopped.
Place pear, rind, juice, and vanilla bean
ake off heat. Stir in pectin. Return to full rolling boil
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.
lender. Since this is a jam it shouldn't be too
oil while you prepare the jam. Allow it to boil for
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.