Pear Apricot Jam
Recipe: #16905
January 22, 2015
Categories: Apricot, Lemon, Pear, Canning/Preserving, Fat Free, Gluten-Free, Kosher Low Cholesterol, Low Fat, Low Sodium, No Eggs, Non-Dairy, Vegetarian, more
"From Art of Preserving, Jan Berry. Yield 4 pints"
Original is 4 servings
Ingredients
Nutritional
- Serving Size: 1 (875.6 g)
- Calories 1143.4
- Total Fat - 1.4 g
- Saturated Fat - 0.1 g
- Cholesterol - 0 mg
- Sodium - 21.6 mg
- Total Carbohydrate - 297.5 g
- Dietary Fiber - 21.1 g
- Sugars - 269.4 g
- Protein - 4.9 g
- Calcium - 105.9 mg
- Iron - 3.7 mg
- Vitamin C - 140.3 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Peel, core and chop pears.
Step 2
Juice and zest lemons.
Step 3
Place pears in pan; cover with water, juice and zest.
Step 4
Chop apricots; add to the water. Bring pan to a boil. Simmer until pears are just soft, about 10 minutes.
Step 5
Add the sugar and stir over low heat until sugar dissolves.
Step 6
Increase the heat and boil rapidly for about 20-30 minutes or until setting point is reached.
Step 7
Skim off any scum on top; pour into clean jars and seal.
Tips
No special items needed.
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