Traditional and delicious homemade pear jam. Store in a cool, dry, dark place for up to 1 year. Refrigerate opened jellies for up to 3 weeks.
Preparation Time
30 mins
Cooking Time
25 mins
Total Time
55 mins
Calories
103 Calories
Recipe Instructions
Step 1
Peel, pit, and finely chop pears. Place in a large pot and slightly crush if desired, but do not puree. Stir in lemon juice, followed by sugar. Bring mixture to a full rolling boil over high heat, stirring constantly. Stir in pectin quickly.
Step 2
Return to a full boil and boil for exactly 1 minute, stirring constantly. Remove from heat. Skim off any foam with a metal spoon.
Step 3
Meanwhile, inspect canning jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water. Wash new, unused lids and rings in warm soapy water.
Step 4
Ladle quickly into the prepared jars, filling within 1/8 inch of the tops. Run a clean knife or thin spatula around the insides of the jars to remove any air bubbles. Wipe rims with a moist paper towel to remove any residue. Top with lids and screw rings on tightly.
Step 5
Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars 2 inches apart into the boiling water using a holder. Pour in more boiling water to cover jars by at least 1 inch. Bring to a rolling boil, cover, and process for 5 minutes.
Step 6
Remove the jars from the stockpot and let rest, several inches apart, for 24 hours. Press the center of each lid with a finger to ensure the lid does not move up or down. Remove the rings for storage and store in a cool, dark area.
