VANILLA PEAR JAM
Here’s another great jam recipe developed for the new Ball FreshTECH jam and jelly maker, which I reviewed earlier in the post on Strawberry Lemon Marmalade.
VANILLA PEAR JAM MADE WITH THE BALL FRESHTECH JAM AND JELLY MAKER
2 lbs. fresh ripe pears (enough to yield 2 2/3 c. of crushed fruit)
1 vanilla bean
1/8 teaspoon real vanilla extract
3 tablespoons Bell Classic Pectin
2 tablespoons fresh lemon juice
1/2 teaspoon butter
3 1/3 c. sugar
Using a small sharp knife, split the vanilla bean open and scrape out the small dark seeds. The seeds will go into the jam to flavor it. You can nestle the remaining vanilla bean pod in the bottom of your sugar bin to impart a lovely flavor.
Follow manufacturer’s instructions to wash the FreshTECH before the first use (easy, just soap and water). Place the FreshTECH jam maker on the counter. Fit the stirring paddle into the bottom of the pan. Plug it in.
Sprinkle 3 T. of powdered pectin over bottom of cooking pot. Add crushed pears evenly over pectin, along with vanilla seeds, 1/8 t. of real vanilla extract, lemon juice and butter. (The bit of butter greatly reduces the amount of foam that can accumulate on top of the cooked jam).
On the front of the FreshTECH machine press the “JAM” button. The digital display timer will start the countdown of the total cooking time, 21 minutes in all. Press “ENTER” to start the machine.
The paddle will start turning, mixing the pectin with the fruit, while the cooking pot quickly heats the contents so that after four minutes the fruit will be simmering. The FreshTECH emits four short beeps indicating that it is time to add sugar. With the paddle stirrer still rotating, pour in the measured sugar in an even stream so the sugar is distributed evening in the cooking fruit. Cover the cooking pot with the glass lid.
The FreshTECH will continue to automatically stir the ingredients while the jam cooks. After 17 more minutes the appliance will emit another series of beeps indicating the jam is done. The glass lid allows you to observe that the jam has been cooking at a constant low boil for the final few minutes. The fruit and sugar mixture must come to a boil for a few minutes to activate the pectin’s power to thicken the jam.
Press “CANCEL” and unplug the appliance. Unplug the machine. Remove the glass lid (careful of released steam). Use a pot holder to lift out the stirring paddle. Scrape off any tiny vanilla beans sticking to the paddle back into the jam. Skim off and discard any accumulated foam.
Ladle into clean jars, cover and let cool. Ball makes white plastic one-piece jar lids which are great for refrigerator storage, much easier than fiddling with the traditional two-piece lids. Once cool store in the refrigerator and consume within one month.
For long term storage ladle the hot jam into sterilized jars top to within 1/4” of the top of jar. Wipe the rims of the jars with a clean wet dish towel. Cover the jars with sterilized lids and tighten the lids with the supplied screw-on bands.
Put the filled, sealed jars into the pot of boiling water, make sure every jar is covered with at least 1” of boiling water. Boil the jars for 10 minutes. Remove and let cool. As the jam cools you will hear a series of pops – this means a vacuum seal has been achieved, creating an environment that will prevent bacterial growth.
Makes 5 half-pint jars.Print This Post
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