Pear Jam recipe
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Ingredients
- 4 ½ cups mashed ripe pears 3 tablespoons powdered fruit pectin 1 teaspoon ground cinnamon ½ teaspoon ground cloves ½ teaspoon ground allspice ½ teaspoon ground nutmeg ¼ cup lemon juice 7 ½ cups white sugar 1 teaspoon butter 8 half-pint canning jars with lids and rings, or as needed
Nutrition Info
- 98.5 caloriescarbohydrate: 25.4 gcholesterol: 0.2 mgfat: 0.1 gfiber: 0.4 gprotein: 0.1 gsaturatedFat: : -servingSize: -sodium: 0.6 mgsugar: 24.6 gtransFat: : -unsaturatedFat: : -
Directions Pear Jam
Directions
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Mix pears, fruit pectin, cinnamon, cloves, allspice, nutmeg, and lemon juice in a large heavy pot, bring to a boil, stirring constantly. Add sugar all at once, stirring, and bring back to a full rolling boil. Boil for 1 minute. Mix in butter to settle foam.
Sterilize the jars and lids in boiling water for at least 5 minutes. Pack the pear jam into the hot, sterilized jars, filling the jars to within 1/4 inch of the top. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids, and screw on rings.
Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars into the boiling water using a holder. Leave a 2-inch space between the jars. Pour in more boiling water if necessary to bring the water level to at least 1 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 stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool, dark area.