[null, {"document_url": "http://redhead83402.blogspot.com/2011/09/pear-rhubarb-jam.html", "unformatted_src": "http://1.bp.blogspot.com/-lwBrNl8V7R0/Tnkn_DsYB8I/AAAAAAAAA9o/zMoeFocZCoY/s320/IMG_0434_1.JPG", "src": "http://1.bp.blogspot.com/-lwBrNl8V7R0/Tnkn_DsYB8I/AAAAAAAAA9o/zMoeFocZCoY/s320/IMG_0434_1.JPG", "formatted_filename": "IMG", "rendered_width": 320, "rendered_height": 240}, null, {"document_url": "http://redhead83402.blogspot.com/2011/09/pear-rhubarb-jam.html", "unformatted_src": "http://4.bp.blogspot.com/-B6IkNvtg4cQ/Tnk3hmtefEI/AAAAAAAAA9s/N1DMfMgICzo/s320/IMG_0438_1.JPG", "src": "http://4.bp.blogspot.com/-B6IkNvtg4cQ/Tnk3hmtefEI/AAAAAAAAA9s/N1DMfMgICzo/s320/IMG_0438_1.JPG", "formatted_filename": "IMG", "rendered_width": 320, "rendered_height": 240}, null, null, null, null, null, null, null, null, null, {"document_url": "http://redhead83402.blogspot.com/2011/09/pear-rhubarb-jam.html", "unformatted_src": "http://static.flickr.com/23/25822676_789bf55448_t.jpg", "src": "http://static.flickr.com/23/25822676_789bf55448_t.jpg", "formatted_filename": "bf t"}, null, {"document_url": "http://redhead83402.blogspot.com/2011/09/pear-rhubarb-jam.html", "unformatted_src": "http://feedjit.com/b/718d73de48d05925.png", "src": "http://feedjit.com/b/718d73de48d05925.png", "formatted_filename": "d de d"}, null]

Pear Rhubarb Jam from left to right ~ pear rhubarb jam, peach butter, spiced pear jam
This jam turned out so tasty & delicious, I decided to share it around.  I originally got the idea from a recipe on the Hitchhiker to Heaven blog, & had indeed intended to make the very recipe she posted.  However, that wild little creativity hair got loose again, & well, this is the end result.  Oddly enough, though the vanilla bean portion was the original inspiration & draw to even google a recipe with that ingredient, in the end, once again, I diverted.  ( Is this starting to sound like one of my crochet stories?....)
Wood Genius claims the issue is that I have a difficult time taking instruction / orders / direction from anyone.  Period.  I don't necessarily think that is so,  I just seem to have a ..... digression.. issue.  ;-D
If any of you would like the peach butter or the spiced pear jam, I will post those recipes as well.
I have half a box of pears left, so I still do have a chance to make the vanilla pear jam......

1/4" to 1/2" headspace
12 minutes waterbath  (10 minutes for most folks, I am at a higher altitude)
yeild : 7 pints

4 cups rhubarb ~ rinsed, cut into 1" pc's ( I had put mine in the freezer to keep it while the pears ripened, so mine was frozen)
16 - 20 ripe pears ~ peeled, cored & halved
2 c white sugar
1 heaping full tablespoon frozen orange juice concentrate
1/4 tsp fresh ground nutmeg
optional ~ a bit of red food coloring

*Take your rhubarb & the 1/3 cup of water & cook down in a saucepan, till rhubarb is quite soft. Set aside, with lid on to keep warm.
*In the meantime, peel, core & halve the pears. Put into your large kettle & mash. ( I used one of those awesome 5-spined mashers from Pampered Chef that my mother in law got me ~ I think it's meant to break up hamburger, but it works perfectly to mash up fruit without pulverizing it, & makes it so that you don't have to chop finely. Thank you Delora!!)
*Heat the pears up till softened, then mix in the rhubarb.
*Let this mixture simmer, stirring frequently.
*While that is simmering, measure all of your sugars, spices & pectin into a bowl, & mix thoroughly.
*Once you have done that, bring your pear/rhubarb mixture up to a boil for a full 2 minutes.
*Add red food coloring here if you desire. About 10 drops makes a very pretty rhubarby color, especially once the brown sugar & o.j. get added in, but some folks don't go for fake colors, & it really isn't necessary ~ just looks pretty.
*Now that your mixture is up to a full boil for 2 minutes, you are ready to add in the sugars & spices.
*Fold those in quickly, making certain everything is dissolved & bring your jam back up to a boil.
*Add in the heaping tablespoon of frozen orange juice concentrate.
*Maintain the boil for another minute or so, then remove from heat.
*Fill jars, wipe rims, cap & water-bath process 12 minutes. Posted by redhead83402 at 6:06 PM Labels: canning, provident living, self sufficient
 Louise Hart said...

Sooo delicious! My new favorite rhubarb jam. I will make it every year! Thank you :)
