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[Total: 1 Average: 5/5]
My family loves this jam served with pancakes and French toast. Pear Jam is easy to make and no pectin is required.
- 16 Cups Fresh Pears (About 16 Medium Peeled & Sliced)
- 4 Cups Sugar
- 2 Cups Water
- 3 Tablespoons Lemon Juice
- Combine pears, sugar, water, and lemon juice in large-size heavy bottom pot. Bring to boil. Cook, uncovered, 1 1/2 to 2 hours until mixture reaches a thick, spreadable consistency. Remove from heat.
- Ladle hot mixture into hot half-pint jars, leaving 1/4 inch headspace. Center lids on jars and screw on bands until tight.
- Place jars into canner, ensuring that they are completely covered with water. Bring to boil and process for 10 minutes. Remove jars and cool. Listen for lids to pop. Any that do not pop place in refrigerator and use immediately.
- Makes 7 Half-Pints
- "Work With What You Got!"
- © Victoria Hart Glavin Tiny New York Kitchen © 2015 All Rights Reserved
