Pear Jam Canning Recipe (with or without Pectin)

Directions

• Pectin Version
• Cut pears up into small cubes, discarding stems and cores.
• Place fruit into large pot. Stir in lemon juice, and then stir in powdered pectin.
• Turn heat to high and bring to a full boil. Stir in the sugar.
• Bring back up to a full boil, and boil for 1 entire minute, stirring frequently.
• Turn off heat. If foam forms on top, skim off and discard.
• If you want a smoother jam, blend mixture with an immersion blender or potato masher.
• Ladle hot jam into sanitized, hot jars, leaving 1/2″ headspace for pints and 1/4″ headspace for half-pints.
• De-bubble and wipe rims. Add lids and rings. Process in hot water bath canner for 10 minutes for pints and half-pints (adjusted for high altitude, if needed).
• Non-Pectin Version
• Cut pears up into small cubes, discarding stems and cores.
• Place fruit into large bowl. Stir in lemon juice and sugar. Cover bowl with plastic wrap and refrigerate for 12-24 hours.
• Place mixture into large pot. Bring to a boil on high heat, stirring frequently.
• Reduce heat to a high simmer. Keep cooking for about 10-15 minutes, or until mixture reaches 220 degrees F (check regularly with food thermometer).
• Turn off heat when it reaches 220 degrees F. If you want a smoother jam, blend mixture with an immersion blender or potato masher.
• Ladle hot jam into sanitized, hot jars, leaving 1/2″ headspace for pints and 1/4″ headspace for half-pints.
• De-bubble and wipe rims. Add lids and rings. Process in hot water bath canner for 10 minutes for pints and half-pints (adjusted for high altitude, if needed).