Apple-pear jam

[Faline]

Does anyone have a recipe for this? I couldn't find one on allrecipes.com. :confused:

[Laurel]

Faline,

Looking at your past few posts, you might consider picking up the Ball Blue Book of Preserving. It's cheap and will tell you all about dehydrating things, making your own ketchups, jams, etc.

This recipe is from the Blue Book. I haven't tried it, but am planning to in a week or two, so no guarantees, but it sounds good.

Spiced Apple-Pear Freezer Jam

4 cups chopped peeled cored apples
4 cups chopped peeled cored pears
1/4 cup water
1 cup sugar
1/2 cup brown sugar
3/4 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp allspice
1 pouch freezer jam pectin

Combine apples, pears and water in a saucepot. Cover and simmer 5 minutes. Lightly crush fruit. Measure 4 ups cooked fruit. Combine cooked fruit, sugars, and spices in a medium bowl. Let stand 15 minutes. Gradually stir pectin into fruit mixture. Stir 3 minutes. Let stand 5 minutes. Ladle jam into freezer containers. Label and freeze.

[kalanamak]

You could also consider making "butter" rather than jam. I looooooove apple pear butter.

[Faline]

LOL, my last few posts make it look like I'm a newbie, but I've actually been canning/preserving for about 12 years. I'm just going overboard with canning this year and am trying to branch out into new territory.
I'll have to look for that book--it sounds great.

OK, I would be glad to make the butter instead of jam...how do you do that?

~Thanks

[kalanamak]

OK, I would be glad to make the butter instead of jam...how do you do that?


If you google
apple pear butter

you'll get recipes using apple cider and ones using OJ, etc. I prefer my "butters" with cider/cider vinegar mix and very little if any spices. If the apples are not tart, I add a bit of lemon juice. The secret is the making. You have to do low heat and not take it off too soon. I use a big flame tamer OR a double boiler as I hate to scorch my work in the last 20 minutes.
It keeps very well, cans well, freezes well, and is FULL of the good trace minerals and fiber apples are famous for.

I would guess pears are waterier than apples, and you might get away with some higher heat with them and then add the apples and lower.