Spiced Pear Jam Recipes

Steps:

• 1. Core and peel pears and dip into lemon juice, then add pear slices to food processor
• 2. Add Water, lemon juice, cloves, nutmeg, vanilla, and cinnamon to pears and blend until applesauce consistency.
• 3. Pour mixture into pot, and bring to medium heat
• 4. Add sugar and liquid pectin and bring to rolling boil and keep boiling until heat reaches 220 degrees on candy thermometer...NOTE This is your Jelling Point{at 220 degrees the mixture will rise up...be careful not to let it overflow} Keep at this temperature for 2 minutes, and remove from heat. sift off foam
• 5. Ladle into sterilized half Pint jars leaving 1/4 inch head space, remove most bubbles,wipe rims, add lids, process in Water Bath Canner for 15 minutes.
• 6. Remove jars from canner and set on a towel ...leave undisturbed for 12 hours. Stores for over a year... Refrigerate after opening.

Steps:

• Add all the ingredients to a dutch oven.
• Bring mixture to a boil and stir constantly.
• Lower the heat and simmer, stirring frequently, for 2 hours or until thickened.
• Skim off foam with a metal spoon.
• Pour immediately into hot sterilized jars, filling to about 1/4 inch from the top.
• Remove air bubbles and wipe jar rims.
• Cover quickly with metal lids and screw on bands.
• Process in a boiling water bath for 10 minutes.

Steps:

• Mix pears, fruit pectin, cinnamon, cloves, allspice, nutmeg, and lemon juice in a large heavy pot; bring to a boil, stirring constantly. Add sugar all at once, stirring, and bring back to a full rolling boil. Boil for 1 minute. Mix in butter to settle foam.
• Sterilize the jars and lids in boiling water for at least 5 minutes. 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.
• 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.
• 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.