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four canning jars with spiced pear on butcher block

Chunky Spiced Pear Jam

Makes 2 pints and 1 half-pint, or 5 half-pints.

Course Condiment
Author Wardee Harmon

Ingredients

Instructions

  1. Put lids and rings in a pot that fits them.
  2. Cover with water.
  3. Bring to a boil, then turn off the heat and let stand, covered.
  4. Put pints and half pints in a pot that fits them.
  5. Cover with water.
  6. Bring to a boil, then turn off the heat and let stand, covered.
  7. Fill water-process canner about half-way with water.
  8. Bring to a boil.
  9. Turn down the heat so it is still simmering, covered.
  10. In a glass measuring cup, measure honey.
  11. Add pectin powder and mix thoroughly.
  12. Put pears, cinnamon, ginger, lemon juice and calcium water in stainless steel saucepot.
  13. Mash lightly with potato masher.
  14. Bring to a boil.
  15. Stirring constantly, add the honey-pectin mixture into the pears.
  16. Bring to a boil.
  17. Still stirring constantly, let boil for 2 minutes.
  18. Ladle hot pear mixture into hot jars.
  19. Fill 1/2 inch from the top.
  20. Wipe jars clean.
  21. Apply lids and rings.
  22. Transfer jars to hot water bath canner.
  23. Boil for 10 minutes, adding time if you are above 1000 feet in elevation.
  24. Move jars to a clean towel on the counter.
  25. Let sit undisturbed for 18 hours.

  26. For more information, refer both to the instructions in the Pomona's Pectin package and the Ball Blue Book of Preserving.