Ingredients

• 4.5 cups mashed ripe pears
• 0.25 cups lemon juice
• 3 tablespoons powdered fruit pectin
• 1 teaspoon ground cinnamon
• 0.5 teaspoons ground cloves
• 0.5 teaspoons ground allspice
• 0.5 teaspoons ground nutmeg
• 7.5 cups white sugar
• 1 teaspoon butter
• 8 half-pint canning jars with lids and rings , or as needed

Instructions

1. 1 Gather all ingredients.
2. 2 Mix pears, lemon juice, fruit pectin, cinnamon, cloves, allspice, and nutmeg in a large heavy pot; bring to a boil, stirring constantly.
3. 3 Add sugar all at once, stirring, and bring back to a full rolling boil. Boil for 1 minute.
4. 4 Mix in butter to settle foam.
5. 5 Sterilize the jars and lids in boiling water for at least 5 minutes.
6. 6 Pack the pear jam into the hot, sterilized jars, filling the jars to within 1/4 inch of the top. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids, and screw-on rings.
7. 7 Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars into the boiling water using a holder. Leave a 2-inch space between the jars. Pour in more boiling water if necessary to bring the water level to at least 1 inch above the tops of the jars. Bring the water to a rolling boil, cover the pot, and process for 10 minutes.
8. 8 Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool, dark area for up to one year.

Nutrition per serving