Canning 4 Complexion!!
Tonight I am doing a pear recipe. I love pears! I can't have apples at all. So, I use lots and lots of pears. I have also planted 2 varieties of 'dwarf' pears this year in my yard (D'anjou and Barlett). Pears are very good for you as well. Pears are a nutrient dense food meaning there are more nutrients in them than calories! They also have more potassium in them than an apple, averaging 208 mg each. A pear has only 100 calories and averages about 4grams of fiber per pear. There are at least 14 different nutrients in a pear - which is why they are nutrient dense!! So, can those pears up! It will help you far more than you realize!!
Caramel Pear Jam
1 package powdered fruit pectin (Sure Jel)
1 ¼ cup Raw Agave Syrup
1 cups light brown sugar
1/4 teaspoon ground cardamon
1/4 teaspoon ground nutmeg
¼ teaspoon allspice
¼ cup Lime Juice
In a Dutch oven combine
the pears and agave syrup. Cook and stir over low heat until pears are soft.
Stir in pectin and bring to a rolling boil, stirring constantly. In a boil
while you are waiting for the rolling boil, measure the sugars and spices. Add
the measured ingredients and return to a rolling boil. Boil for 1 minute,
stirring constantly.
Mash or use an immersion blender if there are bits of pear that
have not cooked down into the jam. Remove
from the heat and ladle hot jam into hot sterilized jars, leaving 1/4-in.
headspace. Process for 10 minutes in a water bath at a full boil.
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