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Pear Jam
Prep
20 mins
Cook
20 mins
Servings
64
Difficulty
Medium
Making homemade pear jam is one of my favorite ways to preserve the sweetness of fall. With just twenty minutes of cooking time, you can transform ripe pears into gorgeous golden jam that tastes infinitely better than anything store bought. The warm spices like cinnamon, cloves, and nutmeg create a cozy depth that makes this jam special enough for gifts or fancy breakfast toast. Pears are wonderfully gentle on digestion and packed with fiber, making this a jam you can feel good about enjoying. Best of all, this recipe is simple and economical, requiring just basic pantry ingredients that most home cooks already have on hand.
Ella x
Ingredients
- 44 ½ cups mashed ripe pears
- ¼ cup lemon juice¼ cup lemon juice
- 33 tablespoons powdered fruit pectin
- 11 teaspoon ground cinnamon
- ½ teaspoon ground cloves½ teaspoon ground cloves
- ½ teaspoon ground allspice½ teaspoon ground allspice
- ½ teaspoon ground nutmeg½ teaspoon ground nutmeg
- 77 ½ cups white sugar
- 11 teaspoon butter
- 88 half-pint canning jars with lids and rings, or as needed
Detail level
Instructions
- 1
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.
- 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.
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