Prep Time::20 mins
Cook Time::20 mins
Total Time::40 mins
Servings::64
Yield::8 (½-pint) jars
Ingredients
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4 ½ cups mashed ripe pears
¼ cup lemon juice
3 tablespoons powdered fruit pectin
1 teaspoon ground cinnamon
½ teaspoon ground cloves
½ teaspoon ground allspice
½ teaspoon ground nutmeg
7 ½ cups white sugar
1 teaspoon butter
8 half-pint canning jars with lids and rings, or as needed
Directions
Gather all ingredients.
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Mix pears, lemon juice, fruit pectin, cinnamon, cloves, allspice, and nutmeg in a large heavy pot; bring to a boil, stirring constantly.
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Add sugar all at once, stirring, and bring back to a full rolling boil. Boil for 1 minute.
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Mix in butter to settle foam.
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Sterilize the jars and lids in boiling water for at least 5 minutes.
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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.
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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.
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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.
Dotdash Meredith Food Studios