Vintage Pear Rhubarb Jam Recipe

 Wanna know why this Vintage Pear Rhubarb Jam Recipe going viral.


This jam by this recipe so tasty & delicious, I made a decision to share it around. I originally got the thought from a recipe on the some blog and then intended to form the very recipe she posted. However, that wild creativity hair got loose again, & well, this is often the top result. curiously enough , though the flavorer portion was the first inspiration & draw to even google a recipe thereupon ingredient, within the end, once more , I diverted. ( Am i starting to sound like one among my crochet stories?....)

Wood Genius claims the difficulty is that I even have a difficult time taking instruction / orders / direction from anyone. Period. i do not necessarily think that's so, I just seem to possess a ..... digression.. issue. ;-D

But I digress.

:-D

If any of you'd just like the peach butter or the spiced pear jam, i will be able to post those recipes also .

I have half a box of pears left, so I still do have an opportunity to make the Pear Vanilla jam......

Pear Rhubarb Jam

Picture credit



Vintage Recipe of Pear Rhubarb Jam



1/4" to 1/2" headspace

12 minutes waterbath (10 minutes for many folks, i'm at a better altitude)

yeild : 7 pints


4 cups rhubarb ~ rinsed, dig 1" pc's ( I had put mine within the freezer to stay it while the pears ripened, so mine was frozen)

16 - 20 ripe pears ~ peeled, cored & halved

1/3 cup water

1 c sugar

2 c white sugar

1 heaping full tablespoon frozen fruit juice concentrate

1/8 tsp cloves

1/4 tsp ginger

1/4 tsp allspice

1/4 tsp fresh ground nutmeg

optional ~ a touch of red coloring


*Take your rhubarb & the 1/3 cup of water & cook down during a saucepan, till rhubarb is sort of soft. Set aside, with lid on to stay warm.

*In the meantime, peel, core & cut the pears in half. Put into your large kettle & mash. ( I used one among those awesome 5-spined mashers from Pampered Chef that my mother-in- law got me ~ i feel it's meant to interrupt up hamburger, but it works perfectly to mash up fruit without pulverizing it, & makes it in order that you do not need to chop finely. many thanks to Delora!!)

*Heat the pears up till they get softened, then mix them within the rhubarb.

*Let this mixture simmer, stirring frequently.

*While that's simmering, measure all of your sugars, spices & pectin into a bowl, & mix thoroughly.

*Once you've got done that, bring your pear/rhubarb mixture up to a boil for a full 2 minutes.

*Add red coloring here if you desire. About 10 drops makes a really pretty rhubarby color, especially once the sugar & o.j. get added in, but some folks don't choose fake colors, & it really isn't necessary ~ just looks pretty.

*Now that your mixture is up to a full boil for two minutes, you're able to add within the sugars & spices.

*Fold those in quickly, ensuring everything is dissolved & bring your jam copy to a boil.

*Add within the heaping tablespoon of frozen fruit juice concentrate.

*Maintain the boil for an additional minute approximately , then remove from heat.

*Fill jarswith it, wipe rims of jars, cap it & water-bath process for 12 minutes.

Enjoy it !!

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