Pear Jam

Recipe View 5 mins Prepare Ingredients (5 minutes): Gather all ingredients and ensure pears are peeled, cored, and mashed to your desired consistency.

Recipe View 10 mins Combine and Bring to Boil (10 minutes): In a large, heavy-bottomed stainless steel pot, combine the mashed pears, lemon juice, fruit pectin, cinnamon, cloves, allspice, and nutmeg. Stir well to ensure the pectin is evenly distributed. Bring the mixture to a rolling boil over medium-high heat, stirring constantly to prevent scorching.

Recipe View 5 mins Add Sugar and Boil (5 minutes): Add the sugar all at once, stirring vigorously to dissolve it completely. Return the mixture to a full rolling boil that cannot be stirred down. Boil for exactly 1 minute, continuing to stir constantly.

Recipe View 2 mins Skim and Settle (2 minutes): Remove the pot from the heat and stir in the butter. This will help reduce any foam that has formed on the surface of the jam.

Recipe View 15 mins Sterilize Jars (15 minutes): While the jam is cooking, sterilize the canning jars and lids. Place the jars in a large pot, cover with water, and bring to a boil. Boil for 10 minutes. Remove the jars carefully and set aside to dry slightly. Place the lids in a small saucepan, cover with water, and simmer (do not boil) until ready to use.

Recipe View 10 mins Fill Jars (10 minutes): Ladle the hot jam into the sterilized jars, leaving 1/4 inch of headspace at the top. Use a clean, damp cloth to wipe the rims of the jars to remove any drips or spills. Place the lids on the jars and screw on the rings until fingertip tight.

Recipe View 20 mins Process Jars (20 minutes): Place a rack in the bottom of a large stockpot or canning pot and fill with enough water to cover the jars by at least 1 inch. Bring the water to a rolling boil. Carefully lower the filled jars into the boiling water using a jar lifter, ensuring they do not touch each other. Process for 10 minutes. Adjust processing time for higher altitudes.

Recipe View 24 hrs Cool and Check Seal (12-24 hours): Remove the jars from the pot and place them on a towel-lined surface to cool completely. As the jars cool, you should hear a popping sound as the lids seal. After 12-24 hours, check the seals by pressing down on the center of each lid. If the lid does not flex or move, it is properly sealed. Any unsealed jars should be refrigerated and used immediately.

Recipe View 6 hrs 5 mins Store (Indefinitely): Store sealed jars in a cool, dark place for up to 1 year. Once opened, refrigerate the jam.