Name: Homemade Pear Jam Recipe
Total time: 40 mins
Ingredients: 4.5 cups mashed ripe pears; 0.25 cup lemon juice; 3 tablespoons powdered fruit pectin; 1 teaspoon ground cinnamon; 0.5 teaspoon ground cloves; 0.5 teaspoon ground allspice; 0.5 teaspoon ground nutmeg; 7.5 cups white sugar; 1 teaspoon butter; 8 half-pint canning jars with lids and rings, or as needed

Instructions

Assemble all of your ingredients.
In a large, heavy-bottomed pot, combine the pears, lemon juice, fruit pectin, cinnamon, cloves, allspice, and nutmeg. Bring the mixture to a boil while stirring constantly.
Pour in the sugar all at once, continuing to stir until it returns to a full, rolling boil. Let it boil for exactly 1 minute.
Stir in the butter to help reduce any foam that forms.
Sterilize your canning jars and lids by submerging them in boiling water for a minimum of 5 minutes.
Carefully ladle the hot pear jam into the sterilized jars, leaving about 1/4 inch of headspace at the top. Use a knife or thin spatula to gently release any trapped air bubbles. Clean the jar rims with a damp paper towel to remove any food particles. Center the lids on top, then screw on the rings.
Place a rack in the bottom of a large stockpot, then fill it halfway with water. Bring the water to a boil, then gently lower the filled jars into the pot using a jar lifter. Make sure there is at least 2 inches of space between each jar. Add more boiling water if needed to ensure the water level is at least 1 inch above the jar tops. Bring the water back to a rolling boil, cover the pot, and process for 10 minutes.
Carefully remove the processed jars from the stockpot and set them on a cloth-covered or wooden surface, spacing them a few inches apart, until they are completely cool. Once cooled, gently press the center of each lid to check the seal (it should not move up or down). Store your homemade pear jam in a cool, dark place for up to a year.

Homemade Pear Jam Recipe

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