Tag Archives: boiling water bath

Low Sugar Cinnamon Vanilla Pear Jam

Cinnamon Vanilla Pear Jam

Canning is generally a summer sport. Summer harvests mean you usually have to spend the hottest days of the year blanching fruit, stirring boiling pots, and having steam from a boiling water bath canner fill the kitchen with heat and humidity.

Do you ever wish that you could do your canning in the middle of the winter, when a little extra heat and humidity would be most welcome? I can’t get rid of all of that summer canning, but here is one recipe that is perfect to make on a cold, snowy day. And it will make your house smell truly heavenly.

Pears make a wonderful jam and are an easy fruit to work with any time of year. Most varieties have thin skins, so you don’t need to peel them, and you can chop them quickly in a food processor.  This jam is also flavored with cinnamon and vanilla, which makes it easy and amazingly delicious!

I use a combination of sugar and stevia to make a lower sugar jam that doesn’t compromise on flavor. You could add additional sugar if you don’t want to use the stevia.

And it’s not just for toast: try stirring it into some plain yogurt or spreading on some homemade pancakes for a delicious breakfast or snack.

RECIPE:

Cinnamon Vanilla Pear Jam

Lower Sugar Cinnamon Vanilla Pear Jam

8-10 ripe medium-sized pears (about 4 lb)
1 Tbs lemon juice
2 ¼ cups sugar, divided
1 box low-sugar pectin
½ tsp liquid stevia
1 tsp ground cinnamon
2 vanilla beans, split and scraped; or 2 tsp vanilla extract

Prepare equipment: sterilize half-pint jars, lids, and canning equipment (ladle and funnel). Prepare a boiling water bath.

Wash and core the pears, but do not peel. Finely chop or coarsely mash to yield 7 cups fruit. (I use a food processor to finely chop/mash the pears). Stir in lemon juice.

In a small bowl, combine ¼ cup of the sugar with the box of pectin. Mix well and set aside.

In a large pot, combine the chopped pears, remaining 2 cups sugar, stevia, cinnamon and vanilla beans (both seeds and pods), if using. Bring to a full rolling boil over medium-high heat. Reduce heat to medium (maintain a low but continuous boil), and boil for 10 minutes, stirring occasionally. Stir in sugar/pectin mixture and vanilla extract, if using. Return jam to a full boil and boil for an additional 5 minutes. Remove vanilla bean pods and discard.

Remove jam from heat and let sit for 3-4 minutes. Stir jam. Ladle hot jam into prepared jars. Wipe top edges of jars with a damp cloth. Add lids and rings. Place in a boiling bath canner and when pot has returned to a full boil, process jars for 10 minutes. Remove jars from canner and place on a towel on kitchen counter. Let sit for 24 hours. Check seals before placing on pantry shelf.

Yield: 6 half-pint jars

NOTES:

  • Use thin-skinned pears like Bartlett, d’Anjou, or Comice
  • Stevia brands can vary in sweetness. Taste jam before adding pectin and adjust sugar to taste.
  • Use either the vanilla beans or the vanilla extract, not both
  • Letting the jam sit for a few minutes before ladling into jars helps to reduce foam and keep the fruit chunks from settling to the bottom of the jars.
Advertisements

Leave a comment

Filed under Canning/Freezing

Berry Picking and Raspberry Jams

071311 037-1

It is raspberry picking season here in western PA, and Little A & J helped me take full advantage of it last week. While older kids were off at youth camps, we spent a few days picking berries and making jams. And eating lots of berries on things like This:

071311 033-1

And This:

RaspberryCheesecake (8)-3

We also made three different raspberry jams, two regular raspberry ones that I will share today, and a seedless variety with nectarines for tomorrow’s post. The first jam is a low-sugar red raspberry jam. I love how the fresh fruit taste shines in low-sugar jams, but they do have more of a fruit-spread consistency than the jelled set of full sugar jams.

071311 093-1

I make most of my jams with stevia as a sweetener. I use a little bit of sugar to help with the consistency and “sheen”, but most of the sugar I trade out for stevia. Stevia comes in many brands and forms (liquid: plain and flavored, powdered extract, “spoonable”, packets, crushed leaves), so you will need to do a little experimenting (i.e. tasting) to get the amounts just right.

I use the Sweet Leaf brand most of the time. In the past I have always used the powdered extract, which I highly recommend. This year I tried using their Vanilla Crème flavored liquid variety, and I really liked it. When making low-sugar jams, be sure to use the “no-sugar needed” pectin. For the SureJell brand, this is the pink box.

071311 027-1The second jam we made uses red, black and yellow raspberries. Black raspberries are smaller than the other colors, and have more a few more seeds. Their flavor also seems more concentrated. They make for good finger-staining when you are picking them! And teeth staining when you eat them. I actually prefer their taste over the red ones.

I made jam from just the black raspberries a few years ago, and it came out extremely thick (hold the spoon upside-down thick). So now I combine them with the red and yellow berries to get a better consistency.

071311 056-1

I don’t mind seeds in my raspberry jam, but if you prefer to make it seedless, start with about 1/2 cup more berries, and press through a sieve before adding pectin. If you want to make full-sugar jams, use the same amount of berries, regular pectin and 7 cups sugar (some recipes call for as much as 8 1/2 cups sugar).

RECIPES:

071311 093-1

Low-Sugar Red Raspberry Jam

——————–Yield: 5-6 half-pint jars

5 cups slightly crushed raspberries
1 ¼ cups sugar, divided
1 box no-sugar needed pectin
½ tsp powdered Stevia (or ¾ – 1 tsp liquid Stevia)**

In a small bowl, mix ¼ cup sugar with pectin. Stir into raspberries in a large saucepan. Bring to a hard boil (boiling doesn’t stop when stirred) over high heat. Stir in 1 cup sugar and stevia. Return to hard boil; boil for 1 minute. Remove from heat. Skim foam. Ladle into jars, leaving 1/8” headspace. Wipe rims of jars. Place lids on jars.

Place in a boiling bath canner or steam canner. Return water to a gentle boil. Process for 10 minutes. Cool on a towel on kitchen counter for 24 hours. Check seal.

**My favorite is 1 tsp of Sweet Leaf brand Vanilla Crème liquid stevia

071311 056-1

Low-Sugar Triple Raspberry Jam

————————-Yield: 5-6 half-pint jars

5 cups slightly crushed raspberries (3C red, 1C black, 1C yellow)
1 ¼ cups sugar, divided
1 box no-sugar needed pectin
½ tsp powdered Stevia (or ¾ – 1 tsp liquid Stevia)**

In a small bowl, mix ¼ cup sugar with pectin. Stir into raspberries in a large saucepan. Bring to a hard boil (boiling doesn’t stop when stirred) over high heat. Stir in 1 cup sugar and stevia. Return to hard boil; boil for 1 minute. Remove from heat. Skim foam. Ladle into jars, leaving 1/8” headspace. Wipe rims of jars. Place lids on jars.

Place in a boiling bath canner or steam canner. Return water to a gentle boil. Process for 10 minutes. Cool on a towel on kitchen counter for 24 hours. Check seal.

**My favorite is 1 tsp of Sweet Leaf brand Vanilla Crème liquid stevia

3 Comments

Filed under Canning/Freezing, Condiments/Sauces

Low Sugar Peach Vanilla Jam

072610 026-1 Of the five jams that we made last week (maybe of all the jams I have ever made), this is my very favorite. Fresh ripe peaches and flecks of vanilla bean. And low in sugar. What could be better.

Try it mixed into some homemade yogurt, or on top of ice cream.

072210 040-1

It is still too early in the season here for freestone peaches, but there are some good deals at the farmers market on some luscious, ripe non-freestone varieties. And for jam, these are perfect!

072210 035-1 To quickly and easily remove the peach skin, blanch the peaches in simmering water for 15-30 seconds, then transfer to an ice water bath.

072210 041-1 When making jam, the easiest way to crush your peaches, especially non-freestone varieties, is to take the whole peeled peach in your hand (over a large bowl) and squeeze. If your peaches are ripe, which they should be for a good jam, the peach flesh will be crushed through your fingers, leaving you with just the pit in your hand. Kids love this job!

To get as much vanilla flavor in this jam as I could without overcooking the peaches, I combined the crushed peaches with some lemon juice, 1 cup sugar and 1/2 tsp stevia in a large bowl. Then I added the vanilla bean (cut the bean in half lengthwise, then use the tip of a knife to scrape all of the seeds into the bowl with the fruit); stir in both the seeds and the vanilla bean halves. Let peach mixture sit for 2-3 hours, or overnight (in the refrigerator).

Leave the vanilla bean in while cooking the jam, removing it just before filling your jars.

072610 047-1

I love vanilla bean flecks!

072610 026-1

————

RECIPE:

072610 026-1

Low Sugar Peach Vanilla Jam

5 cups crushed peaches (about 4 1b)
1 ¼ cups sugar, divided
1/2 tsp powdered stevia
2 Tbs lemon juice
1 vanilla bean
1 box low-sugar pectin

Combine peaches, 1 cup sugar, stevia and lemon juice in a large saucepan or bowl. Split vanilla in half lengthwise. Scrape seeds into bowl with peaches. Stir in vanilla bean. Let sit for 2-3 hours or overnight (refrigerate if leaving overnight).

Mix pectin with 1/4 cup sugar. Stir into peach mixture. Bring to a hard boil (boiling doesn’t stop when stirred) over medium-high heat. Cook, stirring constantly, for 3-4 minutes. Remove from heat. Remove vanilla bean.

Ladle into jars, leaving 1/8” headspace. Wipe rims of jars. Place lids on jars.

Place jars in a boiling bath canner or steam canner. Return water to a gentle boil. Process 10 minutes. Cool on a towel on kitchen counter for 24 hours. Check seal.

Yield: 5-6 half-pint jars

 

12 Comments

Filed under Canning/Freezing, Condiments/Sauces