Fresh pear jam tastes like home. Spread it on bread, drop a dollop on ice cream, or pair it up with some flavorful cheese.
Prep Time:20 minutes
Cooling Time:1 hour
Cook Time:15 minutes
Total Time:1 hour 35 minutes
Yield:Makes 8 half-pint jars; 8 servings per jar 1x
4 1/2 cups mashed ripe pears
3 tablespoons powdered fruit pectin
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon ground nutmeg
1/4 cup lemon juice
7 1/2 cups white sugar
1 teaspoon butter
8 half-pint canning jars, with lids and rings
Combine pears, fruit pectin, cinnamon, nutmeg, cloves, and lemon juice in a large heavy pot. Bring to a boil, stirring constantly.
Once mixture has reached a boil, stir in all the sugar and bring back to a full rolling boil for one minute. Mix in butter; this will settle the foam.
Sterilize the jars and lids in boiling water for at least 5 minutes.
Pack the pear jam in the sterilized jars, filling them to within 1/4 inch of the top.
After the jars are filled, run a knife around the inside of each jar to remove air bubbles. Wipe the jar rims to remove any residue. Seal jars with lids and rings.
Put a rack in the bottom of a deep stockpot and fill it halfway with water. Bring the water to a boil; lower the jars into the water, leaving 2 inches between them. Add boiling water as needed to keep the water level at least one inch above the tops of the jars.
Bring the water to a rolling boil. Cover the pot and process for 10 minutes.
Remove the jars from the pot and put them on a towel-covered surface to cool.
When they’re completely cool, press the top of each lid to ensure the seal is tight.
Store jam in a cool, dark place.
If you have canning supplies, now’s the time to get them out.