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Food Safety: Keeping Food Fresh Ideas relating to canning all types of foods, can also cover freezing for preservation, long term storage, avoiding spoilage and other safety concerns.

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Old 09-19-2002, 12:16 PM
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Location: Vancouver, BC, Canada
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Question Asian Pear Jam or Jelly

I have been searching for days now. I need a recipe for asian pear jam or jelly. We've just discovered the tree in the backyard is producing asian pears and there is tons of fruit on it.

I'm not sure if I can simply use a pear jelly recipe or if the texture of the fruit is too different and will screw things up.

Any ideas????

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Old 10-02-2002, 08:11 AM
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Location: Renfrew
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I found this site, Hope it helps.....

Pear Jam (Liquid Pectin)
Because jams made with Liquid Pectin require the use of fully ripe fruit and need only “one minute” boiling time, these recipes deliver the freshest possible “just-picked” flavour.

4 cups (1000 ml) crushed pears, about 3.3 lb (1.5 kg) or 10 medium

1/3 cup (75 ml) bottled lemon juice

7 1/2 cups (1875 ml) granulated sugar

1 pouch (85 ml) BERNARDIN Liquid Pectin


Place 6 clean 250 or 236 ml mason jars in a boiling water canner; fill with water, cover and boil hard 10 minutes* to sterilize jars. Set screw bands aside; heat SNAP Lids in hot water, NOT boiling (180°F/82°C). Keep jars and SNAP Lids hot water until ready to use.

Peel, core and finely chop or crush pears, one layer at a time. Measure 4 cups (1000 ml).

Combine prepared pears, lemon juice and sugar in a large, deep stainless steel saucepan. Over high heat, bring mixture to a full rolling boil. Stirring constantly, boil hard 1 minute. Remove from heat.

Immediately stir in Liquid Pectin, mixing well. To prevent floating fruit, stir slowly 3 minutes. Skim foam.

Ladle jam into a hot sterilized jar to within ¼ inch (0.5 cm) of top rim (headspace). Using nonmetallic utensil, remove air bubbles. Wipe jar rim removing any stickiness. Center SNAP Lid on jar; apply screw band securely & firmly until resistance is met – fingertip tight. Do not overtighten. Place jar in canner. Repeat for remaining jam.

Cover canner; return water to a boil. At altitudes up to 1000 ft (305 m), process –boil filled jars – 5 minutes.* Remove jars without tilting. Cool upright, undisturbed 24 hours; DO NOT RETIGHTEN screw bands. After cooling check jar seals. Sealed lids curve downward. Remove screw bands; wipe and dry bands and jars. Store screw bands separately or replace loosely on jars, as desired. Label and store in a cool, dark place.

Makes about 6-250 or 236 ml jars.
*At altitudes higher than 1,000 ft (305 m) increase processing time as indicated in chart.
>Boiling Water Canner - Altitude Adjustments
1,001 - 3,000
3,001 - 6,000
6,001 - 8,000
8,001 - 10,000 METERS
306 - 915
916 - 1,830
1,831 - 2,440
2,441 - 3,050
Processing Time
5 minutes
10 minutes
15 minutes
20 minutes

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Old 10-02-2002, 04:51 PM
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Um.........can I come to your house and get some pears? I love Asian pears! You're fortunate to have a tree in your yard.

Please post whatever recipe you use here...I'd be interested to see and maybe try it.
If you hear a voice within you say 'you cannot paint,' then by all means paint, and that voice will be silenced. - Vincent Van Gogh
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Old 10-06-2002, 08:38 PM
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Location: the center of Illinois
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asian pears

I belong to a canning group and they were discussing asian pears being made into jelly quite recently. You might check with Jeanne at:

[email protected]
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