This pear jam is flavored with brown sugar and common spices. It's made with the addition of commercial powdered pectin.
I used a food processor to grind my pears, but you could also use a food grinder or chop them finely.
- 4 cups pears (chopped, peeled and cored, about 8 pears)
- 1 package powdered fruit pectin
- 3 1/2 cups sugar (divided)
- 1 1/2 cups packed light brown sugar
- 1/8 teaspoon allspice
- 1/8 teaspoon nutmeg
- 3/4 teaspoon cinnamon
- Optional: 1/2 teaspoon butter
- Fill a boiling water bath canner about half full. Add the empty jars and bring to a boil; reduce the heat to low. Keep the jars in the hot water.
- Fill a saucepan with water and bring to a boil; reduce heat to low and add the flat sealing lids. Keep the lids in the hot water.
- Grind or finely chop the pears; measure 4 cups into a large kettle.
- In a bowl, combine the fruit pectin with 1/4 cup of the granulated sugar; mix well. Add the pectin mixture to the pears and cook, stirring, over medium-high heat, until the mixture comes to a full rolling boil. Gradually stir in the remaining sugars and spices. Add the butter, if desired, to keep foam to a minimum. Stirring constantly, again bring the mixture to a full rolling boil. Boil for exactly 1 minute longer. Remove from heat and continue stirring for 5 minutes. Skim excess foam from the mixture, if necessary.
- Using tongs, carefully remove jars from the hot water, draining well. Fill them with hot fruit mixture, leaving 1/4 inch headspace. Wipe rims clean with a dampened cloth or paper towel and fit lids on tops of jars. Screw on the bands firmly.
- Lower the jars into the water and add more very hot or boiling water so the water is 1 to 2 inches above the jars. Bring to a boil. Cover and boil gently for 10 minutes. Remove the jars to a rack to cool completely. Do not invert.
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|Nutritional Guidelines (per serving)|
|Total Fat||0 g|
|Saturated Fat||0 g|
|Unsaturated Fat||0 g|
|Dietary Fiber||0 g|