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 calories
carbohydrate: 25.4 g
cholesterol: 0.2 mg
fat: 0.1 g
fiber: 0.4 g
protein: 0.1 g
saturatedFat: : -
servingSize: -
sodium: 0.6 mg
sugar: 24.6 g
transFat: : -
unsaturatedFat: : -

Directions

  1. 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.

  2. 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.

  3. 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.

  4. 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.

Recipe Yield

8 half-pint jars

Recipe Note

This has been my favorite jam since I was a little girl. We moved around a lot when I was young;my Grandmother would send this jam to us so that we still felt we were close to 'Grandma's house.' I love it on warm homemade bread or peanut butter and jam sandwiches. Enjoy!

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