It's fall and I'm inspired. Inspired to take some of God's goodness and put it to work in my kitchen!
Pumpkin pancakes for breakfast, hot cider on the stove, and cinnamon vanilla pear jam! I purchased 6lbs of pears from Azure this month and went on a internet scavenger hunt to find a recipe for pear jam. I found this one and loved the idea. But you know me, I have to modify and change stuff around so here's what I came up with:
4 c peeled, chopped pears
1.5 c sugar
1 vanilla bean (cut and scraped)
3/4 tsp cinnamon
(The following directions are for making this jam using Pomona Pectin. If you use a different type of pectin then just go ahead with all the ingredients in the pot and add your pectin after it's hot.)
Peel and chop your pears. Add the pears, 1c sugar, vanilla bean and scrapings, and cinnamon to large saucepan. Heat till pears become slightly soft. Mash about 1/2 of the pears into a pulp, leaving pear chunks as well.
Add 4tsp calcium water and stir well.
In a bowl, combine remaining 1/2c sugar with 3 tsp powdered pectin. Stir well.
Pour sugar/pectin combo into hot fruit. Stir at medium high heat until well dissolved (about 2 minutes.)
Ladle into half pint jars (or pint if you wish) and process in a hot water bath canner for 10 minutes.
(Just as a note, I did do the original 2 c of sugar in the recipe linked above for my first batch but found it to be too sweet. I lowered it to 1.5c in my second batch and was happier with the results. I believe though that you could lower it even more- to say 1c and still have it turn out great....using the Pomona Pectin that is.)
Simple. Yummy. The perfect fall gift for a friend, at a party, for a neighbor. Enjoy!
Thanks to: http://mountainhomequilts.blogspot.com