Thank you so much for posting this video! I tried it and I really like the blender method. It made my jam turn out so smooth instead of the fruit floating on top!
Made it this morning! Turned out great! Thank you so much for the video! I basically just used a Mellon baller to core the whole pear instead of using a knife. Went fast and only took an hour to make! Will make another batch soon! :)
I made this last week and it is delicious, but I made another batch today and I forgot to add the lemon juice. Does that mean it just won't be a shelf stable?
I had to look this up to be sure, but the lemon juice is to help the pectin set. Some fruits are acidic enough and don't need the lemon juice. If your jam set, fine! As far as shelf stable, that's only if you have processed your jam--water bath/steam bath. So glad you liked it! I've been trying my hand at apple butter and hope to post that in a day or two!
Lori, I made this today. The flavor is amazing!! But mine turned out more like pear butter....not a bad thing, but I would have preferred jam. Can you guess what I might have done wrong? I used 4 cups of puree, pectin and lemon juice, and 5 cups of sugar like the Sure-gel box says.
that's odd...pear butter usually takes many hours of cooking (like in a crockpot) with some cider and cinnamon. And it ends up dark brown in color. If you cooked the pear jam for exactly 1 minute after it came to a rolling boil, the only thing I can think of is your pears themselves--maybe they were more mealy, less juicy than our pears. But really, I'm stumped!
@@heresmyindianagardenandkit5003 After I posted, I think I figured it out. You used 4 cups of pear chunks and then pureed them. I pureed the pears and then measured 4 cups. I think I had way too much pear puree for the recipe. I'm going to try again, but we will use this as it is really good!!
Actually, I measured after I blended it! So I have no idea. But if you have more pears, go ahead and experiment! Our pears didn't produce this year because of the very late freeze in May, but I still have lots of jam from last year. Let me know how your next batch turns out!
I use the same amount...you have to figure out what you like as the consistency (whether thicker or thinner). Nothing floats to the top on the puree kind!
I always freeze mine and so it lasts for years (as in 5+ years) but if it is processed and stored at room temperature, I would think the quality would not be as good after a couple of years and the color would darken. I mean, you could still eat it, but it might not be quite as appealing in appearance.
The video says 2 T. of lemon juice for one batch of jam. Hope it turns out for you! I've been using citric acid when canning pears instead of using lemon juice but I've never tried that with jam!
@@genrose1993 I missed it in the video the first time myself! 😄 I think I'd stick with lemon juice to be safe. I haven't experimented with citric acid for jam yet!
Surejell regular pectin has these measurements: 4 cups finely chopped pears, 2 T. fresh lemon juice, 5 cups sugar. If you are making the reduced sugar kind of pectin, the measurements will be different for the pears (and of course, the sugar)
I freeze my jam. Yes, if you are going to keep it at room temperature, you need to water bath/steam bath process but 25 minutes isn't necessary--10 minutes is fine.
It's not like cooking or baking--you really have to know the procedure. Freaks some people out...especially pressure canning! But that's only for non-acidic vegetables and mixtures. Kudos for trying again--proud of you!
