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My review
Pear Jam
11
foodinmybelly
"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!"
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Ingredients
1 h 35 m servings 99Original recipe yields 64 servings (8 half-pint jars)
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Directions
{{model.addEditText}} Print- Mix pears, fruit pectin, cinnamon, cloves, allspice, nutmeg, and lemon juice 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.
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Reviews
Read all reviews 2736 Ratings
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Most helpful positive review
8/6/2013
Oh my goodness!! This recipe is TERRIFIC!!! My kids and I are licking the spoons, and pots as I write this :) I followed the recipe exactly, except I decreased the sugar to 4 1/2 Cups. I used...
Most helpful critical review
10/7/2018
Don’t substitute sugar with Stevia (Diabetics) unless you have a sieve for straining after adding it and boiling. Stevia floats around in clumps. I substituted 3 C. Stevia + 1 C. Honey because D...
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8/6/2013
Oh my goodness!! This recipe is TERRIFIC!!! My kids and I are licking the spoons, and pots as I write this :) I followed the recipe exactly, except I decreased the sugar to 4 1/2 Cups. I used...
9/17/2013
So easy to make, all my cans sealed! I did reduce the sugar to 3 cups. Once I tasted it with the 3 cups in it, I didn't need it any sweeter. I also reduced the spices in half, per one of the rec...
9/9/2012
Give it 4 1/2 stars. Was alittle sweet but the flavor was there with the spices.Did not have powdered pectin and had the liquid version. Used 1 package (3oz) and added it last after it started ...
10/11/2016
My whole family loved this! In case you're wondering, the recipe requires 6-8 pears. If you half the sugar and spices you'll still need the 1/4 cup of lemon juice, 1 tsp of butter, and 3 tbsp ...
10/30/2012
I made two batches of this recipe. I only used four cups of sugar and suited my sweet tooth just fine! This recipe reminds me of Apple butter. On the second batch I used only four cups of suga...
9/14/2014
This recipe turned out great! I used low sugar pectin and only added 2 cups of sugar and it is still plenty sweet.
4/15/2017
This is a fantastic jam that has become a family favourite, and have given this gem of a jam to many friends and family. There were no changes to make as I have with many recipes. An absolute m...
8/23/2018
Reduced sugar to 3 cups and cut spices in half which, along with having very juicy pears this year, meant that we got sauce instead of jam. Which is perfect on the Acadian Vanilla ice cream we g...
9/26/2015
good but all I could taste was lemon juice. hopefully when it cools and sets, it won't be as strong.