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ISO: "no commercial pectin" pear jam recipes

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ISO: "no commercial pectin" pear jam recipes

chocolateninja | Sep 4, 2007 12:57 AM

I spent my Labor Day laboring in the kitchen, attempting some pear jam with the lovely pears I picked off of the tiny pear tree in my backyard. My first time canning, and I did my research, have the Ball Blue Book (yes it really does seem to be a great "canning bible"), as well as fond memories of helping my mother and grandmother can all sorts of yummy things while I was a child. I used the pear jam recipe from the Ball book, which uses a pouch of liquid pectin. Everything seems to have come out fine (got the lovely "pop/ping" of the jars sealing, what a magical sound!), but I think the jam is way too "jelly-like"/"gelled" for my taste. I was hoping for something more...I guess along the lines of applebutter consistency (but with a tiny bit more jell). I'm thinking that a recipe that doesn't use pectin (at least, the liquid or powdered kind) and maybe(?) just an apple tossed in the mix for the "natural" pectin would give me what I'm looking for.

So, to make a short story long, hah, does anyone have any tried and true recipes to share for pear jam that doesn't use "commercial pectin"? I know you cookingwhiz 'hounds can help out this BabyCannerGirl (who is attempting some apple butter and apple sauce later this week with the gazillion apples she snagged from a poor local neglected apple orchard).

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