Nanny's Spiced Pear Jam

Kat Strickland

By
@khowgirl

This is my own Recipe, and I have never met anyone who did not love it!!
Hope you ENJOY

Rating:
★★★★★ 1 vote
Comments:
Serves:
makes 6 to 8 half pints
Method:
Canning/Preserving

Ingredients

8 large
large pears or 6 cups when sliced cored and peeled
1 c
water
2 Tbsp
lemon juice
1/4 tsp
cloves
1/4 tsp
nutmeg
1 tsp
cinamon
1 Tbsp
pure vanilla extract
5 1/2 c
sugar
2 pkg
liquid pectin

Step-By-Step

1Core and peel pears and dip into lemon juice, then add pear slices to food processor
2Add Water, lemon juice, cloves, nutmeg, vanilla, and cinnamon to pears and blend until applesauce consistency.
3Pour mixture into pot, and bring to medium heat
4Add 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
5Ladle 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.
6Remove jars from canner and set on a towel ...leave undisturbed for 12 hours.
Stores for over a year... Refrigerate after opening.

About this Recipe

Main Ingredient: Fruit
Regional Style: Southern