Friday, September 7, 2012

Apple Pear Maple Jam

So I told you yesterday that I cooked down a big pot of pears all at once.   Well, once they're cooked down, they can stay in the fridge for a few days at the ready for you to make quick jams as you have time.   

I was totally telling you the truth.  

Here is a jam I made with some of those cooked pears, plus some new apples.  

 The pears cooked down further to give the jam a nice soft base, and the new apples stay firmer so there's a nice balance of textures and flavors.  I left the apples in chunks.   This jam is a favorite with my picky eater. 

Apple Pear Maple Jam
  • 2 cups cooked pears 
  • 2 cups chopped apples
  • 1 cup cold water
  • 4 Tablespoons Dutch Jell All Natural Lite pectin
  • 1/4 tsp cinnamon
  • 1/2 cup maple syrup
  • 1 cup sugar
Combine the pears, apples, cold water, pectin and cinnamon.  Stir well until pectin is dissolved.   Bring to a boil.   Stir constantly until it reaches a hard rolling boil that you can’t stir down.   Boil hard for 1 minute.  Add maple syrup and sugar.  Return to full rolling boil and boil hard for 1 minute.   Ladle into jars.

Note:   The maple is a supporting flavor here.   If you want a serious maple flavor, then use 1 cup of maple and only 1/2 cup of sugar.   Or you can use 1 1/2 cups maple and no sugar.   

Note:  Canned pears are the same as cooked pears.   Use a small can or two, drained, if you don't have this year's pears to cook up. 
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