Thursday, October 13, 2011

Thursday's Kitchen Cupboard

Wilderness over at Growing and Cooking made a great suggestion to start a weekly preserving post similar to, but different then Harvest Monday, for bloggers to share what they have been putting away and recipes. I thought this was a great idea! With her permission I am starting "Thursday's Kitchen Cupboard". This will be a day to share what you have been canning, drying.....or to share a recipe, a picture, a tip.....or how you have used some of your preserved goods.

So come on and join the first
"Thursday's Kitchen Cupboard"!!

A couple of weeks ago I purchased some pears from a local grower. I got some Bartlett, some French sounding variety that I can't remember the name of and a bag of seconds.

I canned 4 pints of Bartletts since they were the first to ripen. I like to can mine in part juice and part extra-light syrup. I use some of the seconds to make the juice and add it to the syrup.

Then I made some Pear Vanilla Nutmeg Jam with a mix of pears that were ready. Boy, this stuff is good!

Last year I had found a recipe for Pear Vanilla Jam. Then this year I was doing a little research and found a recipe that had a little nutmeg in it. I had also purchased some Real Fruit Pectin made by Ball. The recipe on the flap allows you to adjust for the amount of fruit you have. So, I chopped up what fruit was ready and came up with this.

I don't remember exactly how much fruit I had. I have adjusted this recipe to make a batch with one box of powdered pectin.

Pear Vanilla Nutmeg Jam
  • 5 1/3 Cups Finely Chopped Pears
  • 1 Pkg. Powdered Pectin or 6 Tbsp. Ball Real Fruit Pectin
  • Grated Nutmeg
  • Lemon Juice
  • 5 Cups of Sugar
  • 1 tsp. Vanilla
  1. Peel, core and finely chop pears. Put them in a bowl and sprinkle with lemon juice. I put them in a bowl as I was peeling and chopping and stirred them to keep them from getting brown.
  2. Put prepared fruit in large pot
  3. Grind a little nutmeg onto the fruit
  4. Gradually stir in powdered pectin and bring to a full boil
  5. Add sugar, bring back to a boil that won't stir down. Boil for 1 min.
  6. Remove from heat and stir in Vanilla
  7. Ladle into sterlized jars, cap and process in boiling water bath for 10 minutes
Since I had several cups of pear juice and extra-light syrup mixture left over, I decided to try to make some Pear Syrup. After rummaging through the booze, I found some Pear Liquer that "The Italian" must have had in his dowry. I added 2 oz. of the liquor to the liquid and boiled away.

The mixture was boiled down to less then half, which took about 1 1/2 hours. This syrup will be great for dessert toppings or to add to an adult beverage! Maybe there is a pear martini in our future! "The Italian" will have fun with this! The syrup was not canned and is being stored in the refrigerator.

After what seemed like forever, the French Pears that "The Italian" says are Anjou Pears, finally ripened enough to make a small batch of plain old Pear Jam.

I made this jam according to the instructions on the Ball Real Fruit powdered pectin.

So, join in and share a recipe or a good tip on preserving the harvest!


  1. The pear syrup looks great! I be it would be lovely mixed with champagne or prosecco :)

  2. Congratulations on a great idea and a great start! I'm sure it will become quite popular.

  3. Robin looks good. Thanks for starting this thread. I am sure it will catch on. I am on my way shortly to do my part for the week. Like the name also.

  4. What a great idea! I'm making pesto today, I will try and get a post up too.

    My neighbor and her mom once brought home several bushels of pears they had gotten from a friend. They were cooking and canning for a week!

  5. All those pear creations look great! I've re-posted my recent raspberry pepper jam recipe since I haven't done anything since then. There are at least 4 batches of jelly that should get made soon so hopefully I'll have something new next week ;)

  6. What a great idea! I've posted my peach jelly recipe...making peach nectar from the peels & pits.

  7. Robin, Thursday's Kitchen Cupboard is a great idea. I don't have anything to post this week, but will be participating in the future.

    The pear vanilla nutmeg jam looks very enticing.

  8. Tanya, That sounds good! We always have prosecco on Christmas morning. I think that this year we will have to try it with the pear syrup!

    Marcia, Thanks for your idea using the word cupboard in the title! I'll be over to check out your post.

    Wilderness, I'm happy to hear that you like the name. I hope everyone enjoys this thread! Thanks again for the idea!

    Villager, I'm glad that you like this idea. Boy, I thought that I would never get done with those pears!

    Thanks Emily, Can't wait to see what you come up with. The raspberry pepper jam sounds wonderful!

    Dorothy, Thanks for joining in the fun! I'll be over to check out your post!

    Rachel, I'm glad that you like it. I think we will gather a lot of good recipes and ideas from this. It's all about the food!

  9. I'm through with canning and preserving for the season. The best I could do this week were two containers of beets that were cooked, then frozen in their liquid. I've never frozen beets before, so the jury is out until we have them for a meal, later this winter.

  10. Granny, I have never frozen beets either. I guess that you will find out when you try them.

  11. That pear and vanilla jam sounds delicious. I passed up buying some pears this year and now that I read this post I am regretting my decision. I do love them - just hate processing them.

  12. Laura, It's quite a process canning pears and peaches. "The Italian" usually helps me with's about the only canning he helps me with! He was too busy this year to help. So I was on my own!

  13. What a great idea for the fall & winter months!

  14. The pear syrup looks lovely, and
    thank you for starting the thread, I have lots to learn from all of you as I don't know much preserving.

  15. You've been busy. I really appreciate all the hard work that must have taken. Belle had a similar idea this week. Only she picked up a few apples! We look forward to all the canning adventures to come.

  16. Pear Vanilla Nutmeg Jam has to be the most unique jam I've ever heard of. How creative and fun! Beautiful, too!

    And this Thursday's cupboard is a great idea!

  17. I'm having trouble registering ..I'm doing something wrong...but I have a harvest to post..:o)

  18. Wow need to mark that vanilla pear jam for next year. All my pears are done for the year. Yummy.

  19. Erin, I thought it would be a fun thing to do. Everyone does a lot of preserving and there's a lot of good recipes out there!

    Thanks Mac, You can always share a great recipe!

    Jody, Yes, I have. I really have to pick up some apples too. But, that may have to wait until after vacation.

    BLD, That jam is great! I hope that you enjoy the Cupboard and join in some time!

    Hey Ginny, Oh no! Is Mr. Linky giving you a hard time?

    Jane, I think you'll enjoy that jam. It's yummy for sure!

  20. Yes he is giving me a hard time...I don't know why I'm to use &#39 in front and behind my url ?? Sorry, but it's getting to be a pain in my lower neck.

  21. Ginny, It's just one of those days! Mr. Linky is giving you a hard time and Blogger is giving Jody a hard time. His new post doesn't show up on Google Reader or Blog Updates!!

  22. I just finish pickling radish, it might look scary to some people, but here it is.

  23. Mac, Boy those sure look great! Thanks for joining in!

  24. Great i have to find something to

  25. Hey Mrs.P, A recipe would be great too!

  26. What a great idea! I'll keep checking back. I enjoyed your recipe. I've never heard of pear vanilla nutmeg jam. Sounds yummy!

  27. OMG! I have GOT to get some pears!

  28. Robin- What a super idea.My harvesting is almost over but there certainly should be alot of cooking/recipes ahead! I will put my thinking cap on for next week-

  29. Thanks Lori, The jam is yummy!

    Hi Becky, Run out and get some!

    Lexa, I think it will be a great way to collect some good recipes.

  30. Fabulous idea - I think I should have enough beetroot for a post for next week....

  31. Great Liz! We will be looking forward to having you join in the fun!

  32. I've been using your recipe for Italian Farmhouse Pickled Green Tomatoes this season and they've gone over very well with friends and family here in Central PA.

    Thanks for sharing.

  33. Hi Howard! I'm happy to hear that you made those Italian Farmhouse Pickled Green tomatoes and are enjoying them. Thanks so much for letting me know! Several of my cousins live out in your neck of the woods. Stop by again!


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