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


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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

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2Add Water, lemon juice, cloves, nutmeg, vanilla, and cinnamon to pears and blend until applesauce consistency.

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3Pour mixture into pot, and bring to medium heat

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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

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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.

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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