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Pear Apricot Jam
Pickled Grapes
Book Description
From jellies, jams, and conserves to chutneys, pickles, and liqueurs, the treats in this practical, luxurious compedium are wonderful to give as gifts or to keep for your own pantry. Cooks at all levels of experience can craft delicacies such as
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Art of Preserving
Authors: Jan Berry
Date: May 1997
ISBN: 0898158958
Publisher: Ten Speed Press
Paperback
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Try this easy-to-make jam on whole-wheat muffins or toast.
Makes about 4 cups
3 pounds (1.5 kg) firm pears, peeled, cored, and chopped
juice and zest of 2 firm lemons
1 1/2 cups (625 mL) water
2 1/2 cups (10 ounces/310 g) soft dried apricots
4 cups (2 pounds/1 kg) white granulated sugar
Place the pears in a jam pan or large, wide saucepan and cover with the lemon juice, zest, and water.
Chop the apricots and add them to the pan.
Place the pan over medium heat, bring the mixture to a boil, and simmer until the pears are soft, about 10 minutes.
Add the warmed sugar and cook over low heat, stirring well, until the sugar dissolve. Increase the heat and
boil rapidly for about 20 to 30 minutes until setting point is reached.
Skim off any surface scum and leave for 10 minutes. Ladle the jam into warmed, sterilized jars and seal when cool.
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Pear Apricot Jam
Pickled Grapes
