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Pear Jam Recipe

Ingredients

How to make it

  • Bring boiling-water canner to simmer.
  • Wash jars and bands in hot soapy water. Rinse in warm water.
  • Pour boiling water over the flat lids and set aside.
  • Peel and core the pears. Finely chop or grind fruit. (I used my trusty metal grater). Measure exactly 4 cups of fruit into a 6- to 8-qt. stockpot. Stir in lemon juice.
  • Stir in pectin. Add butter to reduce foaming. Bring to full boil, stirring constantly, until it doesn't stop boiling when it is stirred.
  • Add sugar. Stir. Return to full rolling boil. Boil exactly 1 minute, stirring constantly. Remove from heat. Skim off foam with a metal spoon.
  • Immediately fill jars to within 1/4 inch of the top. Wipe jar rims and threads. Cover with lids. Screw on bands tightly. Lower rack into canner and cover. Bring to a gentle boil. Process 10 minutes. Remove jars and place upright on a towel to cool.

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The Cook

MissouriFarmWife Ozarks, Missouri

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