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My review
Pear Jam
20
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 2330 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...
9/26/2015
good but all I could taste was lemon juice. hopefully when it cools and sets, it won't be as strong.
9/20/2015
I only changed the amount of sugar to 4 cups per other's suggestions. It turned out wonderful! I used starkrimson pears which is why my pears are more red compared to other photos.