Rosemary Pear Jam

Name: Rosemary Pear Jam
Prep time: 1 h 15 min
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 60
Cuisine: Global
Ingredients: 2 teaspoons heaping teaspoons minced fresh rosemary; 59 milliliters freshly squeezed lemon juice; 946 milliliters coarsely pureed pears (from about 7 or 8 medium ripe pears); 3 teaspoons Pomonas Universal Pectin; 355 milliliters sugar; 1 teaspoons unsalted butter; 4 teaspoons calcium water (included in the Pomonas box)

Rosemary Pear Jam is a gluten free and vegetarian condiment. One portion of this dish contains roughly 0g of protein, 0g of fat, and a total of 26 calories. This recipe serves 60. Head to the store and pick up butter, calcium water, coarsely pears, and a few other things to make it today. From preparation to the plate, this recipe takes around 1 hour and 15 minutes.

Instructions

If you are going to preserve the jam, prepare the jars and lids: place six half-pint jars on a rack in a large pot.

Ingredients you will need

Jam

Equipment you will use

Pot

Add enough water to cover the jars, and bring to boil over high heat. Boil for 10 minutes, then turn off heat and allow the jars to rest in the hot water. Meanwhile, put bands and lids in a small saucepan and cover with water.

Ingredients you will need

Water

Equipment you will use

Sauce Pan

Heat over medium heat until the water is simmering, then remove the pan from heat and allow the bands and lids to rest in hot water until ready to use.

Ingredients you will need

Water

Equipment you will use

Frying Pan

Combine the sugar and pectin in a medium bowl and whisk to blend.

Ingredients you will need

Pectin

Sugar

Equipment you will use

Whisk

Bowl

Combine the pears, lemon juice, calcium water, and rosemary in a large, heavy-bottomed saucepan and bring to a boil over medium heat, stirring frequently.

Ingredients you will need

Lemon Juice

Rosemary

Pear

Water

Equipment you will use

Sauce Pan

Add the sugar-pectin mixture and the butter and return the mixture to a full rolling boil. Boil for one minute.

Ingredients you will need

Butter

Pectin

Sugar

Ladle the hot jam into hot sterilized jars, leaving 1/4-inch headspace. Wipe rims of the jars, cover with lids, and screw bands on until just barely tight.

Ingredients you will need

Jam

Equipment you will use

Ladle

Place jars on rack in pot and cover completely with water. Cover pot and bring to a boil over high heat. Boil for 10 minutes. Turn off heat, uncover pot, and allow jars to rest in water for five minutes.

Ingredients you will need

Water

Equipment you will use

Pot

Remove jars from pot and allow them to rest undisturbed on countertop for six hours or overnight.

Equipment you will use

Pot