PEAR APRICOT JAM
"Try this easy-to-make jam on whole-wheat muffins or toast."
3 pounds firm pears, peeled, cored, and chopped
Juice and zest of 2 firm lemons
1 1/2 cups water
2 1/2 cups (10 ounces) soft dried apricots
4 cups (2 pounds) 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 cool. Seal when cool and store in refrigerator.
Makes about 4 cups
Source: Art of Preserving by Jan Berry
"Try this easy-to-make jam on whole-wheat muffins or toast."
3 pounds firm pears, peeled, cored, and chopped
Juice and zest of 2 firm lemons
1 1/2 cups water
2 1/2 cups (10 ounces) soft dried apricots
4 cups (2 pounds) 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 cool. Seal when cool and store in refrigerator.
Makes about 4 cups
Source: Art of Preserving by Jan Berry
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