BALL BLUE BOOK PEACH OR PEAR JAM
Homemade peach or pear jam. Recipe taken from the Ball Blue Book of Preserving. Yields about 8 half-pints (I got slightly more).
Provided by BecR2400
Categories Pears
Time 1h
Yield 8 half-pints
Number Of Ingredients 4
Steps:
- Combine fruit, sugar and lemon juice in a large saucepan. Bring slowly to a boil, stirring until sugar dissolves.
- Stir in liquid pectin. Return to a rolling boil. Boil hard 1 minute, stirring constantly.
- Remove from heat. Skim foam if necessary.
- Ladle hot jam into hot jars, leaving 1/4-inch headspace. Adjust two-piece caps.
- Process 10 minutes in a boiling-water canner. (Note: Add appropriate additional processing time for high altitudes).
- Recipe variation:.
- Add 1 teaspoon whole cloves, 1/2 teaspoon whole allspice and 1 cinnamon stick tied in a spice bag to jam during cooking. Remove spice bag before filling jars.
Nutrition Facts : Calories 761.9, Fat 0.2, Sodium 0.1, Carbohydrate 196.4, Fiber 1.5, Sugar 194.7, Protein 0.8
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