Description
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!
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
Instructions
- Mix pears
- lemon juice
- fruit pectin
- cinnamon
- cloves
- allspice
- and nutmeg 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.
Prep Time: 20 mins
Cook Time: 15 mins
Total Time: 1 hr 35 mins
Servings: 64