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    You are in: Home / Christmas / Microwave Winter Pear Amaretto Jam Recipe
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    Microwave Winter Pear Amaretto Jam

    Microwave Winter Pear Amaretto Jam. Photo by Annacia

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    Total Time:

    Prep Time:

    Cook Time:

    30 mins

    10 mins

    20 mins

    mary winecoff's Note:

    I use Bosc or Anjou pears for this jam. This jam is quick and easy and only makes 3 cups. The recipe is from Small Batch Preserving by Topp and Howard.

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    Units: US | Metric


    1. 1
      Combine pears, apple, apple juice and pectin in a 3 quart microwavable container.
    2. 2
      Microwave, uncovered, on High for 6 minutes or until mixture comes to a boil, stirring twice.
    3. 3
      Add sugar.
    4. 4
      Microwave, uncovered, on High for 4 minutes or until mixture return to a full boil and boil hard for 1 minute.
    5. 5
      Stir in liqueur.
    6. 6
      Ladle into sterilized jars and use inversion method or process in water bath for 10 minutes.

    Ratings & Reviews:

    • on November 25, 2008

      I'm not adding any stars because I couldn't get the pectin and since I had the apple and pears I made a fruit sauce that is delicious. I used 2 lg Bartlett pears and a Granny Smith apple. They were whizzed in the food processor and then simmered with 2-3 Tbsp of water. Once cooked down, thickened and off the stove I added 1/4 cup of Splenda and the Amaretto. It's delicious and will be marvelous on toast, pancakes or anything you would use a fruit sauce for. Thanks mary.

      person found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Microwave Winter Pear Amaretto Jam

    Serving Size: 1 (759 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 606.4
    Calories from Fat 1
    Total Fat 0.1 g
    Saturated Fat 0.0 g
    Cholesterol 0.0 mg
    Sodium 18.0 mg
    Total Carbohydrate 157.6 g
    Dietary Fiber 3.7 g
    Sugars 144.5 g
    Protein 0.4 g

    The following items or measurements are not included:

    amaretto liqueur

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