Pear Jam Recipe

Mix the 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 within ¼-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 them 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, the lid does not move up or down at all.

Serve with bread and enjoy.