Pear Jam (v2)
Formula
| Batch size | Yield |
|---|---|
| 1× | 6 half-pint jars |
| 2× | 12 half-pint jars |
| 4× | 24 half-pint jars |
| Ingredient | B% | 1× | 2× | × | ||||
|---|---|---|---|---|---|---|---|---|
| fruit/sugar/acid | pear, peeled/diced1 | 100 | 840 g | 1 680 g | 3 360 g | |||
| sugar | 75 | 630 g | 1 260 g | 2 520 g | ||||
| lemon juice | 6 | 50 g | 101 g | 202 g | ||||
| spices | brown sugar | 7.5 | 63 g | 126 g | 252 g | |||
| allspice | 0.1 | 0.8 g | (½ t) | 1.7 g | (¾ t) | 3.4 g | (1¾ t) | |
| nutmeg | 0.1 | 0.8 g | (¼ t) | 1.7 g | (¾ t) | 3.4 g | (1½ t) | |
| ginger | 0.05 | 0.4 g | (¼ t) | 0.8 g | (½ t) | 1.7 g | (¾ t) | |
| 188.75 | 1 586 g | 3 171 g | 6 342 g | |||||
- 1 pears yield around 78% after prep so buy around 1.3x desired net weight
Method
- Macerate fruit/sugar/acid 4-24 hours.
- In a wide pot, bring macerated fruit/sugar/acid to a boil until pectin gel point reached, 104ºC (220ºF) at sea level.
- Remove from heat and stir in spices.
- Fill jars (leaving ½-inch headspace) and secure bands.
- Process 10 minutes.
- Cool on counter for 12-24 hours.
- Check seal and remove bands.
Allergens
Contains none of the top 9 major allergens
milk
eggs
peanut
tree nut
fish
shellfish
wheat
soy
sesame