Pear Jam

When a friend gives you two bushels of pears (thanks Earl and Aurora!), you make jam. That kept me and Dad busy this Labor Day weekend. The recipe was modified from one by Pioneer Woman, and I wanted to capture all of the changes here because it's a winner. We will definitely be making this again!

Pear Jam

Ingredients: 

•  6 cups peeled, cored, diced, firm pears 
•  1 cup water 
•  1 tbsp lemon juice 
•  1 packet Low Sugar Sure-Jell 
•  3-1/2 cups white sugar, divided 
•  1/2 cup packed brown sugar 
•  2 tsp ground allspice 
•  2 tsp ground nutmeg 

Note: For Cinnamon Pear Jam, we also added 3 tsp cinnamon (optional) 

Directions: 

Peel, core, and dice firm pears. (Tip: Set out a large bowl of water with juice from a lemon. Place peeled pears in lemon water to prevent browning as you continue to peel the remaining pears.) 

Fill large pot with 1 cup water and 1 tbsp lemon juice. Add 6 cups of diced pears. In a separate bowl, mix 1 packet Low Sugar Sure-Jell, 1/2 cup white sugar, 1/2 cup brown sugar, and spices. Add mixture to the pears. Mix well and cook until pears are soft and mixture reaches a full rolling boil (approximately 20 minutes). Add remaining 3 cups white sugar. As mixture thickens, stir frequently to prevent sticking. Cook for another 1 minute after it reaches a full rolling boil. Remove from heat. 

Makes approximately 3 pints. 

Canning Process: 

Some people can by using a water bath method, which is supposed to be safer by killing any bacteria that's supposed to be killed, but I don't. Here's what I do: 

Heat clean jars on a cookie sheet in a 275 degree oven while you are making the jam. At the same time, boil the jar lids and rings.(Always use new jar lids, but the rings and jars are reusable.) 

Use a liquid measuring cup to pour the hot jam into the jars. It's a little messy. That's why I like to have the jars on a cookie sheet to catch the inevitable overflow. Fill hot jars with jam, leaving about 1/4 inch head space. Now don't forget to take a damp paper towel or cloth and wipe around the top of each jar. This is going to remove any stray jam that would prevent the jars from sealing at the top. Using tongs, remove a lid from the boiling water. Blot the lid on a towel and place on top of a jar, pressing down gently. Screw on the band snugly. Repeat for all jars. 

The filled jars are going to be hot, so pick them up with a towel or pot holder and transfer them to a towel lined counter to cool. Once cooled, make sure that each lid is sealed. (Listen for the pop!) If the lid pops back when you press it, then the jar is not properly sealed. This should be rare. If this happens, simply refrigerate the jar and begin using it.