Cookbook and recipe: “Jam Today: How To Put Up Gorgeous Jams Even If You’ve Never Done So Before”

There is something deliciously alluring about a line of homemade jams, all as beautiful as jewels. And here is the good news: it is incredibly easy to make jam even if you’ve never made it before. Jam Today: How To Put Up Gorgeous Jams Even If You’ve Never Done So Before gives you crystal-clear information on how to make incredibly gorgeous homemade jams in under an hour such as French lavender raspberry peach jam, White wine rosemary raspberry jam, and Vanilla seed strawberry rhubarb jam. See for yourself; there is a recipe from Jam Today: How To Put Up Gorgeous Jams Even If You’ve Never Done So Before after the jump.

Recipe from Jam Today: How To Put Up Gorgeous Jams Even If You’ve Never Done So Before. Enjoy!

Recipe: Brown sugar and nutmeg pear jam
2 pounds pears
1/2 cup brown sugar
1/2 lemon, juice
1 generous pinch (about 1/4 teaspoon) dried, ground nutmeg
2 tablespoons homemade apple pectin

Place three teaspoons on a small plate in your freezer.

Place a large, wide pan on a cold burner. Wash, peel, and core the pears, then roughly dice (cut into cubes). Pour the pears and any pear juice on your cutting board, sugar, and lemon juice into the pan. Stir. Let macerate for 30 minutes.

Using a slotted spoon, scoop the pear out of the pan and reserve in a mixing bowl. Turn the heat under the pan to medium high and simmer the juice for 15 minutes. Meanwhile, add the nutmeg and apple pectin to the mixing bowl and roughly mash the pears with a potato masher.

Once the juice has thickened, add the mashed pears and liquid from the mixing bowl to the pan. Simmer for 30 minutes or until the jam is thick. Skim and discard any foam that forms on top.

Scoop a teaspoon of jam out of the pot with one of your freezer spoons and return the spoon to the freezer for 1-2 minutes or until the jam is room temperature. Remove the spoon from the freezer and hold it vertically. If the jam comes off the spoon in thick, heavy plops, it is ready. If not, simmer for a few more minutes, then repeat the gel test.

Remove the pot from the heat and let the jam cool to room temperature. Store in the refrigerator for immediate use, in the freezer to enjoy at a later date, or see the section on pantry jams to store in the pantry.

(Recipe courtesy of  Jam Today: How To Put Up Gorgeous Jams Even If You’ve Never Done So Before.)