Prickly Pear Jelly (Heritage Recipe)

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Peel, quarter and cut the pears into chunks. Place the fruit pieces into a big jam cooking pot and add in the sugar. Slit open a vanilla bean and scratch out with a butter knife or small spoon the vanilla bean paste. Add the paste and the whole vanilla bean to the pot with the other ingredients and mix it all well.

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On the plate; push your finger through the jam. If the jam stays apart and leaves a trail where your finger ran it is starting to gel. If it simply runs back together cook it a little longer. On the spoon, allow the jam to cool then turn the spoon sideways. If it slides off and looks like jam, it's ready.

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Add sugar and spice, mix well. Rest pears in the fridge for at least 2 hours or overnight. Protip: This step helps to keep the pear bits intact and save them from turning into a sauce. After resting, cook the jam for 15 minutes on medium-low heat until soft and translucent.

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Transfer the pear chunks into a large saucepan. Add 2 cups of sugar, ¼ cup fresh lemon juice, ¼ teaspoon cinnamon powder, one by one into the pan. Put the pan on stove and give a nice stir. Cook it over medium flame until the sugar gets dissolved and the mixture starts bubbling.

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Center the lids on the jars. Apply bands until the fit is just tight. Process the jars in a boiling water bath canner for 10 minutes, adjusting for altitude. Turn off the heat and let the jars sit for 5 minutes then remove the jars and let cool in a draft-free spot overnight.

Pear Jelly Recipe Without Pectin Dandk Organizer

Instructions. Wash, peel, core and slice pears, I used my apple peeler. Add 2 quarts of sliced pears to a large stainless steel pot and add 1 1/2 cups of sugar. Keep adding the pears in 2 quart quantities along with 1 1/2 cups sugar (1 1/2 cup sugar to each 2 quarts of pears) until all of the slices pears have been added.

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Instructions. In a large pot, combine the pears, fresh ginger, sugar and juice from one lemon. Bring to a boil over medium-high heat them reduce the heat to medium. As you cook the jam for 10-15 minutes, it will thicken. Use a potato masher to help break down the fruit if necessary.

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1) Carefully peel the prickly pear and put the fruit in your blender. You can cut it into chunks or put it in whole. 2) Make the prickly pear puree. Blend on high for at least 3 to 5 minutes to break down the hard prickly pear seeds. A little bit of texture is great, but you don't want the bits to be too hard or too sharp.

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Instructions. Bring pear juice, lemon juice and calcium water to a boil in a jam pot. Mix dry pomonas pectin into the sugar and evenly distribute to prevent clumping. Pour the sugar/pectin mixture into the boiling juice. Boil hard for 2-3 minutes, stirring constantly, then remove from heat.

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Instructions. Peel, core, and dice pears, keeping the dice quite small (you can always mash the jam later on if the pear pieces are too large). In a large bowl, toss the diced pears with lemon juice and sugar. Stir to coat. Cover bowl and store in the refrigerator for 12 to 24 hours.

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Toss until pears are well coated with lemon juice. In a non-reactive pot, add juice concentrate and water. Use a butter knife to scrape the tiny beans from the inside of the vanilla pod, and toss the beans and empty pod into the pot. Bring to a boil over medium heat and let simmer for 10 minutes. Discard vanilla pod.

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Remove any whole spices and put the fruit and sugar mixture into a deep pan over a low heat to dissolve the remaining sugar. Once the sugar has dissolved, turn up the heat. Bring the pear jam mixture up to a rolling boil until you reach setting point. Pour your jam into heated, sterilized jars.

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Stir the mixture occasionally, watching for overflows, and cook for about 10-15 minutes. If pear pieces are too large, crush slightly with a potato masher (optional). 6. Cook until the pear jam reaches gel stage, using an instant-read thermometer or testing a small amount on a plate placed in the freezer.

SURE.JELL Pear Jam Fresh pears, lemon juice, sugar and fruit pectin

Step 2. In a large, heavy-bottomed pot, cover fruit and any add-ins (see note) with 4 cups/960 milliliters of water. Bring to a strong simmer over medium-high heat. Cook until water is reduced by about ¾, and fruit is soft and tender (or even falling apart slightly), 20 to 30 minutes. Step 3.

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Sterilize jam jars and lids by placing them in an oven set to 120°C/Gas mark 1. Add the sugar and heat slowly to dissolve, stirring gently. When all the sugar has dissolved, heat quickly over a high heat until the setting point is reached. (See above for how to test for set).

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Remove the pear jam from the heat; using a clean spoon, skim off and discard the foam. Ladle the finished jam into hot, sterilized half-pint jars, leaving 1/4-inch headroom. Wipe the rims with a clean towel, seal, and process in a boiling water canner for 10 to 11 minutes. Allow the jar to cool on top of a clean towel and check that the seals.