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	<title>Kitchen Jam &#187; Pear</title>
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	<link>http://kitchenjam.net</link>
	<description>Improv with Food</description>
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		<title>(crockpot) Pear Butter: 12 Jams of Christmas #8</title>
		<link>http://kitchenjam.net/2009/12/crockpot-pear-butter-12-jams-of-christmas-8/</link>
		<comments>http://kitchenjam.net/2009/12/crockpot-pear-butter-12-jams-of-christmas-8/#comments</comments>
		<pubDate>Sat, 19 Dec 2009 20:47:05 +0000</pubDate>
		<dc:creator>Pat</dc:creator>
				<category><![CDATA[Jam & Jelly Recipes]]></category>
		<category><![CDATA[crockpot]]></category>
		<category><![CDATA[Pear]]></category>
		<category><![CDATA[pear butter]]></category>

		<guid isPermaLink="false">http://kitchenjam.net/?p=396</guid>
		<description><![CDATA[I decided to make pear butter (and several kinds of pear jams) when this year&#8217;s pear harvest flooded the farmer stands and supermarkets. This was inspired by a recipe from Elise Bauer at Simply Recipes which I found earlier this summer. Pears, right now, are $1/pound. And pear butter made in the crockpot is 15 [...]]]></description>
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		<slash:comments>3</slash:comments>
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		<title>Can-o-rama jam #2: Pear honey, pure and simple</title>
		<link>http://kitchenjam.net/2009/11/can-o-rama-jam-2-pear-honey-pure-and-simple/</link>
		<comments>http://kitchenjam.net/2009/11/can-o-rama-jam-2-pear-honey-pure-and-simple/#comments</comments>
		<pubDate>Sun, 01 Nov 2009 15:30:45 +0000</pubDate>
		<dc:creator>Pat</dc:creator>
				<category><![CDATA[Jam & Jelly Recipes]]></category>
		<category><![CDATA[Balsamic vinegar]]></category>
		<category><![CDATA[Bosc]]></category>
		<category><![CDATA[jam making]]></category>
		<category><![CDATA[Pear]]></category>
		<category><![CDATA[recipe]]></category>

		<guid isPermaLink="false">http://kitchenjam.wordpress.com/?p=308</guid>
		<description><![CDATA[They are the last pears of the season &#8211; Boscs, juicy and sweet. Their perfume called to me from the far end of the farm stand. They were unblemised, slightly yielding to a gentle squeeze but not yet bruised, still firm enough to eat out-of-hand and not yet ready to be stewed into pear butter. [...]]]></description>
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		<slash:comments>5</slash:comments>
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		<title>Double Jam: Pears two (more) ways</title>
		<link>http://kitchenjam.net/2009/10/double-jam-pears-two-more-ways/</link>
		<comments>http://kitchenjam.net/2009/10/double-jam-pears-two-more-ways/#comments</comments>
		<pubDate>Mon, 26 Oct 2009 02:18:21 +0000</pubDate>
		<dc:creator>Pat</dc:creator>
				<category><![CDATA[Jam & Jelly Recipes]]></category>
		<category><![CDATA[Jams  Jellies  and Preserves]]></category>
		<category><![CDATA[Pear]]></category>
		<category><![CDATA[pear butter]]></category>
		<category><![CDATA[vanilla]]></category>

		<guid isPermaLink="false">http://kitchenjam.wordpress.com/?p=299</guid>
		<description><![CDATA[Image via Wikipedia In central NY, pears are a transitional fruit &#8211; hardy enough to grow in home gardens on special cultivars, but with fruits too fragile to &#8216;hold&#8217; in cold cellars like apples. They come into the market in October, but are soon replaced by apples, and then citrus and imported melons. Last week, [...]]]></description>
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		<slash:comments>1</slash:comments>
		</item>
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		<title>Slow Jam: Cooking jam without pectin</title>
		<link>http://kitchenjam.net/2009/08/slow-jam-cooking-jam-without-pectin/</link>
		<comments>http://kitchenjam.net/2009/08/slow-jam-cooking-jam-without-pectin/#comments</comments>
		<pubDate>Tue, 18 Aug 2009 10:32:32 +0000</pubDate>
		<dc:creator>Pat</dc:creator>
				<category><![CDATA[Jam & Jelly Recipes]]></category>
		<category><![CDATA[Pear]]></category>
		<category><![CDATA[recipes]]></category>

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		<description><![CDATA[Before powdered and liquified pectin, jam makers slow-cooked jam long enough for it to reach a jellying point (8-10 degrees above the temperature where water would boil.) At sea level, water boils at 212 degrees F. and the jellying point of liquids is around 220 degrees F. Sugars and sweet syrups along with a small [...]]]></description>
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