Pear and Orange Jam With Walnuts

This recipe came from a sure-Jell pamphlet dated 1974. As a new bride then, I was inspired by my sister-in-law to try canning, and I've been "putting up" ever since. I had marked this recipe to make it, but never did. I wish I hadn't waited so long! It is a great "morning" jam---wakes up you taste buds, but without the astringency of marmalade. Great on bagels!

Ready In:
45mins
Serves:
Yields:
Units:

ingredients

  • 4 12 cups prepared fruit (about 2 1/2 lb. fully ripe pears and 2 medium or 3 small oranges)
  • 12 cup chopped walnuts
  • 5 12 cups sugar
  • 1 box sure-jell fruit pectin (powdered)
  • 12 teaspoon butter

directions

  • Peel and core about 2 1/2 pouds pears.
  • Peel oranges, remove seeds and any loose membrane. (I used "juice" oranges, not navels, for a more intense flavor.).
  • Grind or chop pears and oranges very fine.
  • Mix well.
  • Measure 4 1/2 cups of the mixture into a very large saucepan.
  • Add 1/2 cup chopped walnuts.
  • Measure sugar and set aside.
  • Mix pectin into fruits in saucepan.
  • Place over high heat, stirring continually, until the mixture comes to a hard boil.
  • Immediately add all the sugar and butter and stir well.
  • Bring to a full rolling boil and boil hard 1 minute, stirring constantly.
  • Remove from heat and skim off any foam with a metal spoon.
  • Stir and skim for 5 minutes to cool slightly and prevent floating fruit.
  • Ladle quickly into glass jars, wipe rims and apply lids & rings.
  • Process in a water-bath canner for 10 minutes for half-pints, 15 minutes for pints.
  • Remove from canner and place jars on a clean towel to cool.
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@Graciebonica
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@Graciebonica
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"This recipe came from a sure-Jell pamphlet dated 1974. As a new bride then, I was inspired by my sister-in-law to try canning, and I've been "putting up" ever since. I had marked this recipe to make it, but never did. I wish I hadn't waited so long! It is a great "morning" jam---wakes up you taste buds, but without the astringency of marmalade. Great on bagels!"
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  1. Chef Cameo
    The flavor is great. You can call this jam, but it will be great served on top of ice cream as well. So far, it doesn't look like my jars have jelled into jam. Somewhere I read that it can take a week or so to set up so I hope they do. But, if not, believe me, we'll be finding other uses for this delicious combination. With 3 pear trees in our yard, I've been trying several recipes. Thanks for posting this one.
    Reply
  2. Graciebonica
    This recipe came from a sure-Jell pamphlet dated 1974. As a new bride then, I was inspired by my sister-in-law to try canning, and I've been "putting up" ever since. I had marked this recipe to make it, but never did. I wish I hadn't waited so long! It is a great "morning" jam---wakes up you taste buds, but without the astringency of marmalade. Great on bagels!
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