Herbed pear jam
Source of Recipe
(wiccadwoman)
List of Ingredients
6 lbs slightly underripe bartlett pears, peeled and cored
1 1/2 cups zinfandel
8 ounces oranges
6 ounces lemons
7 cups sugar
2 large bay leaves
3 tablespoons fresh lemon juice Recipe
Cut 1/2 of pears into 1/2" pieces.
Finely chop remainder in processor.
Combine all pears with wine in heavy large saucepan and set aside.
Using veg peeler, remove half of peel from orange and lemon (colored part only).
Thinly slice peel.
Remove remaining peel and all white pith from orange and lemon.
Chop pulp finely, discarding seeds and tough membrane.
Stir sliced peel and chopped pulp into pears.
Cover and simmer over medium heat 10 minutes to blend flavors.
Reduce heat to low, add sugar and bay leaves to pears and cook till sugar dissolves, swirling pan occasionally.
Increase heat and bring to rolling but not foaming boil.
Cook about 40 minutes, stirring frequently toward end of cooking time. MAKES 7 CUPS
NOTE: To test for doneness, remove pan from heat.
Fill chilled spoon with jam, then slowly pour jam back into pan; last 2 drops should merge and sheet off spoon.
One tbls.
jam ladled onto chilled plate and frozen 2 minutes should wrinkle when pushed with finger.
Stir in lemon juice; discard bay leaves.
Spoon jam into hot jars to 1/4" from top.
Immediately wipe rim using towel dipped in hot water.
Place lid on jar; seal tightly.
Arrange jars in large pot, filled with water.
Process 15 minutes in boiling water.
Remove jars from water bath.
Cool to room temperature.
Store in cool dry place, for up to 1 year.
Refrigerate after opening.
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