Pear Jam with Honey
For Christmas, Joe got me a canning kit. During the weeks leading up to present opening, we constantly messed with each other. I somehow just knew that the big huge box was a canning kit. I tried to get him to tell me if was one and he insisted it was a tripod which was a ridiculous cover. If you have ever purchased a tripod or a canning kit, you know the size differences in the boxes! I of course, never believed these tripod claims for one moment.
Thankfully I was right in my assumption that it was a canning kit and I have finally done it! I have finally made proper jam.
I used Pomona’s Universal Pectin because the amount of sugars in jam recipes made me uneasy. 6 cups of sugar, are you serious? My dear friend Pam gave me a box of Pomona’s and I decided to use a recipe from inside the box because I didn’t want to test fate and mess with anything while I am still learning all the wonderful joys of canning your own food.
The morning I made this I was full of energy and finally feeling like myself again. For 2-3 days the acid reflux discomfort subsided and I was very productive because of it. I made jam, did math homework, took photos for an assignment and took photos for the blog. I was feeling really good. Over the weekend, I must have indulged a bit in some foods I shouldn’t have and now the pains are back so I am back to watching everything that goes into my mouth. Hoping this will end soon!
Pear Jam with Honey
Yield: 4 half pint jars
Prep Time: 25
Cook Time: 15
Total Time: 40
Ingredients:
To make calcium water:
1/2 cup water
1/2 tsp calcium powder
To make jam:
4 cups pears, peeled, cored and mashed
3/4 cup honey
1/4 cup lemon or lime juice
3 tsp pectin powder
4 tsp calcium waterDirections:
To make calcium water:
mix water and calcium powder together. Store in a sealed jar in the refrigerator and shake before each use. Will keep for a few months sealed tightly.
To make jam:
Peel and core pears. Mash using a potato masher or large fork.Stir mashed fruit, lemon or lime juice and calcium water into a medium sized pot.
In a separate bowl, mix together the pectin powder and honey.
Bring fruit mixture to a boil and add the honey-pectin mixture.
Stir for 1-2 minutes and then return to a boil. Once boiling, remove from heat
Sanitize jars, lids and rings. Fill jars to 1/4" of top, clean rims and carefully attach lid and twist rings on.
Put filled jars into a boiling pot of water and process for 10 minutes. Add an extra minute for every 1000 ft above sea level.
Remove from water and let cool. Lids should be "sucked" down.
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Jessica @ Burlap and Butter Knives — January 22, 2013 @ 9:06 am
Congratulations!! Welcome to the wonderful world of canning, you will NEVER be the same! I am extremely proud of you. We will have so much fun berry picking this year, and then canning it! Wow that was a lot of ! lol.
As for the Gerd/Acid Reflux, it is a tough battle. I will still be here for you ever step of the way, promise! It is really hard, as someone with a food centered life, to have to learn to live this way, and a lot of the time I am bad. And then of course I pay for it later.
Give panko chicken and brown rice a try for like 2-3 weeks straight, you will notice a HUGE difference. I swear by it when I need to get back in check!
Samantha replied: — January 22nd, 2013 @ 9:27 am
I love you and your ! marks! Thank you for the constant love about GERD. WE MUST go berry pinking this summer again. We didn’t last summer and it made me really sad! I will give that chicken/rice a shot. I was feeling REALLY GOOD before the weekend hit and I ate like an idiot thinking it was okay. I guess I was kind of testing myself…
Jessica @ Burlap and Butter Knives — January 22, 2013 @ 11:04 am
I love you too!!!
And yes!!! We MUST MUST MUST go berry picking again!! It made me sad too. I pick strawberries where we went in Ancram, Blackberries in Redhook at Greigs, and Raspberries as a secret location I’m not telling the internet about. But I’ll tell you.
AND we need a canning day! And engagement session!! We have a lot to do lol
dixya @ food, pleasure, and health — January 23, 2013 @ 5:34 pm
I am no unware of canning things but it sounds fun and great way to make unique flavored jams. I am sorry about your tummy again
hope you feel better! pear jam sounds delish with a slice of rustic bread right now
Christine (Cook the Story) — January 24, 2013 @ 3:01 pm
Really beautiful pictures. And I really love the idea of pear and honey. I have never done any kind of canning. Need to at some point. The look of those little jars makes me crave some of my own jams stashed away for special days.
Lynna — January 27, 2013 @ 7:42 pm
Aww, I hope you`ll feel better again soon! & Ooo, canning! I`ve always wanted to try! This jam looks good.