Perfect Pear Jam
Four simple ingredients and time is all that is needed to put together this deliciously sweet and unique pear jam that you will want to share with family and friends!
Servings 5 half pints
Ingredients
- 3 lbs slightly under-ripe pears Bosc, Bartlett, Anjou, Comice (can use canned pears, drain syrup and dice)
- 1 lemon zested and juiced
- 4 C granulated sugar
- 1 pkg low sugar pectin
Instructions
- Peel pears. Cut into quarters and remove stem and ends. Chop pears into small chunks.
- Transfer pears, lemon juice, and pectin to a large stockpot.
- Heat to a boil, stirring constantly. Pears will break down; should you have an immersion blender, you can blend them down a bit further, too.
- After 10-12 minutes, fruit should be soft. Use an immersion blender or mash with a masher to smoothen out jam.
- Stir in sugar; return mixture to a rolling boil. Boil for an additional 5-15 minutes, until the jam thickens and reaches a temperature of 220 degrees on your thermometer.
- Once mixture reaches desired temp, ladle into into sterilized jars and fill to 1/2" of the top rim. Top with lids and bands, finger tip tight.
- Process in water bath canner for 10 minutes; remove from water bath canner and allow jars to set (may take up to 48 hours).