This is a great treat to make with leftover or over-ripe pears!
- 4 Cups of ripe pears that have had all brown spots removed and have been peeled, cored, and cut into slices or chunks
- 5 Cups of granulated sugar
- 2 Tablespoons of Lemon Juice
- 1 Package of Fruit Pectin or 4 Tablespoons of bulk Fruit Pectin
- ½ Teaspoon Butter (optional)
- 6 – 8-ounce Canning Jars with Lids and Rings
- Prepare a boiling water bath pot filled to ½ with water and bring to a boil.
- Wash jars and lids and sterilize jars.
- Bring water to a boil in a medium saucepan, remove pot from the heat, and drop in lids until ready to use.
- Pour prepared fruit into a 4 to 6-quart saucepan or Dutch oven.
- Add lemon juice and stir well.
- Add butter if using to reduce foaming.
- Add pectin and bring to a full rolling boil over high heat, stirring constantly.
- Add sugar and bring back to a full rolling boil over high heat, stirring constantly.
- Boil for 1-2 minutes, stirring constantly.
- Remove from heat and skim foam. Be sure to use a stainless steel or wooden spoon.
- Fill jars immediately leaving a ¼ inch headspace, wipe jar rims and threads with a clean, wet cloth.
- Add hot lids that have been sitting in the boiling water and affix rings.
- Tighten rings, but do not overtighten, and place jars into the boiling water bath. The water must cover the tops of the jars by 1&½ to 2 inches.
- Bring water back to a full rolling boil, cover the pot, and process for 10 minutes.
- Remove the jars from the water and place them upright on a prepared area such as a thick towel on a level surface where they can sit undisturbed for 24 hours.
- Check the lids to be sure there is a good seal (lids should not spring upward when pressed in the center), wash and dry the jars, label, remove the rings, and store in a cool, dry area away from any heat or light source.
Makes 6 – 8-ounce jars.
Requirements For Making Jam/Jelly:
- Use only approved recipes that have been tested many times and proven to be safe. Canning foods safely is based on scientific principles and must have the right ratio of juice to sugar to pectin to acid which is cooked at the right temperature for the correct amount of time in order to kill the bacteria which causes botulism. This recipe is taken from the insert in the Ball Fruit Pectin box. All the recipes obtained from commercial pectin boxes are safe to use.
- The recipes for making jams and jellies must be followed exactly to be sure your fruit products are safe and will last for a long time if stored properly. If you are new to canning and are unsure of some of the steps in this procedure, take a look at my video on making strawberry jam for a look at the entire process. Although the fruit is different, the process is the same.
Tips For Making Jam/Jelly:
- Always premeasure all ingredients and use the same measuring cup and spoons for all ingredients in order to ensure accurate measurements.
- Use only stainless steel, copper, coated cast iron, or coated aluminum for making jams/jellies. Do not use aluminum or cast iron.
- Use only stainless steel or wooden spoons when making jams/jellies.
At altitudes over 1,000 feet, adjust cooking time as follows:
- 1,001 to 3,000 feet, cook 15 minutes.
- 3,001 to 6,000 feet, cook 20 minutes.
- 6,001 to 8,000 feet, cook 25 minutes.
- 8,001 to 10,000 feet, cook 30 minutes.
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