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Nov 10

Pear Jam

I love being able to purchase organic produce at our local produce wholesaler. I recently split a bulk order of pears with a friend, and used my 10-plus pounds to prepare a double batch of pear jam.

I used the Pear Jam recipe from my Ball Canning Guide.  I realized after I was already committed that I had powdered pectin instead of liquid pectin, so I ended up using that instead. My recipe is below.

2 quarts finely chopped (peeled and cored) pears

12 Tbsp pectin

15 cups sugar

1/2 cup lemon juice

 

Add pears, pectin, sugar and lemon juice to large stockpot. Bring to a boil until sugar dissolves. Boil for 1 minute at rolling boil, stirring constantly. Remove from heat. Remove foam. Ladel into hot jars, leaving 1/4 inch head space. Wipe jar rims and fit lids and rings. Water bath can for 10 minutes.

I ended up with 11 half-pint jars. We had a little less than a full half-pint jar that went straight into the fridge. This is my first attempt at pear jam, and it is quite tasty!

 

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