Herbed Pear Jam

Recipe by Sharon123
READY IN: 1hr 30mins
YIELD: 7 cups




  • Cut 1/2 of pears into 1/2-inch pieces.
  • Finely chop remainder in processor.
  • Combine all pears with wine in heavy large saucepan and set aside.
  • Using veg peeler, remove half of peel from orange and lemon (colored part only).
  • Thinly slice peel.
  • Remove remaining peel and all white pith from orange and lemon.
  • Chop pulp finely, discarding seeds and tough membrane.
  • Stir sliced peel and chopped pulp into pears.
  • Cover and simmer over medium heat 10 minutes to blend flavors.
  • Reduce heat to low, add sugar and bay leaves to pears and cook till sugar dissolves, swirling pan occasionally.
  • Increase heat and bring to rolling but not foaming boil.
  • Cook about 40 minutes, stirring frequently toward end of cooking time.
  • NOTE: To test for doneness, remove pan from heat.
  • Fill chilled spoon with jam, then slowly pour jam back into pan; last 2 drops should merge and sheet off spoon.
  • One tbs jam ladled onto chilled plate and frozen 2 minutes should wrinkle when pushed with finger.
  • Stir in lemon juice; discard bay leaves.
  • Spoon jam into hot jars to 1/4" from top.
  • Immediately wipe rim using towel dipped in hot water.
  • Place lid on jar; seal tightly.
  • Arrange jars in large pot, filled with water.
  • Process 15 minutes in boiling water.
  • Remove jars from water bath.
  • Cool to room temperature.
  • Store in cool dry place, for up to 1 year.
  • Refrigerate after opening.