07 August, 2010
Pear Jam 2010
Simmer and soften chopped pears with fruit pectin and sugar.
Add cinnamon. Boil, stirring constantly, for one full minute (I always go slightly longer)
Fill cleaned, dried, (sanitized) hot jars (that have been washed and kept hot in a dishwasher or in a pan of simmering water) with cooked fruit jam mixture. Wipe the mouth of the jars with a clean, damp cloth, then add the lids. Turn upside-down to help create more pressure, so that the lids seal when turned over.
Much more to do, but the pears need to soften for up to a week for easiest prep.
What are you harvesting and saving this summer?