from left to right ~ pear rhubarb jam, peach butter, spiced pear jam
This jam turned out so tasty & delicious, I decided to share it around. I originally got the idea from a recipe on the Hitchhiker to Heaven blog, & had indeed intended to make the very recipe she posted. However, that wild little creativity hair got loose again, & well, this is the end result. Oddly enough, though the vanilla bean portion was the original inspiration & draw to even google a recipe with that ingredient, in the end, once again, I diverted. ( Is this starting to sound like one of my crochet stories?....)
Wood Genius claims the issue is that I have a difficult time taking instruction / orders / direction from anyone. Period. I don't necessarily think that is so, I just seem to have a ..... digression.. issue. ;-D
But I digress.
If any of you would like the peach butter or the spiced pear jam, I will post those recipes as well.
I have half a box of pears left, so I still do have a chance to make the vanilla pear jam......
Pear Rhubarb Jam
1/4" to 1/2" headspace
12 minutes waterbath (10 minutes for most folks, I am at a higher altitude)
yeild : 7 pints
4 cups rhubarb ~ rinsed, cut into 1" pc's ( I had put mine in the freezer to keep it while the pears ripened, so mine was frozen)
16 - 20 ripe pears ~ peeled, cored & halved
1/3 cup water
1 c brown sugar
2 c white sugar
1 heaping full tablespoon frozen orange juice concentrate
1/8 tsp cloves
1/4 tsp ginger
1/4 tsp allspice
1/4 tsp fresh ground nutmeg
optional ~ a bit of red food coloring
*Take your rhubarb & the 1/3 cup of water & cook down in a saucepan, till rhubarb is quite soft. Set aside, with lid on to keep warm.
*In the meantime, peel, core & halve the pears. Put into your large kettle & mash. ( I used one of those awesome 5-spined mashers from Pampered Chef that my mother in law got me ~ I think it's meant to break up hamburger, but it works perfectly to mash up fruit without pulverizing it, & makes it so that you don't have to chop finely. Thank you Delora!!)
*Heat the pears up till softened, then mix in the rhubarb.
*Let this mixture simmer, stirring frequently.
*While that is simmering, measure all of your sugars, spices & pectin into a bowl, & mix thoroughly.
*Once you have done that, bring your pear/rhubarb mixture up to a boil for a full 2 minutes.
*Add red food coloring here if you desire. About 10 drops makes a very pretty rhubarby color, especially once the brown sugar & o.j. get added in, but some folks don't go for fake colors, & it really isn't necessary ~ just looks pretty.
*Now that your mixture is up to a full boil for 2 minutes, you are ready to add in the sugars & spices.
*Fold those in quickly, making certain everything is dissolved & bring your jam back up to a boil.
*Add in the heaping tablespoon of frozen orange juice concentrate.
*Maintain the boil for another minute or so, then remove from heat.
*Fill jars, wipe rims, cap & water-bath process 12 minutes.