Ingredients for Pear Amber Jam
- 4 cups chopped Bartlett pears
- orange
- crushed pineapple
- maraschino cherry
- 7 cups granulated sugar
- 1 (1.75 oz) package powdered pectin
- 1/4 cup lemon juice
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How to Make Pear Amber Jam
- Prepare Jars: Sterilize half-pint jelly jars and lids in boiling water for 10 minutes. Set aside.
- Prep Pears: Peel, core, and chop 4 cups ripe pears into 1/2-inch pieces.
- Combine Fruit and Pectin: In a large, heavy-bottomed saucepan, combine the chopped pears, 1/4 cup lemon juice, and 1 pouch (1.75 oz) powdered pectin. Bring to a boil over medium-high heat.
- Boil Fruit: Boil for 1 minute, stirring constantly.
- Add Sugar: Remove from heat and stir in 7 cups granulated sugar until completely dissolved.
- Return to a Boil: Return the mixture to high heat, stirring constantly. Bring to a rolling boil that cannot be stirred down (a boil that creates a sheet of bubbles across the surface).
- Boil for 4 Minutes: Continue to boil hard for exactly 4 minutes, stirring constantly to prevent scorching.
- Skim and Cool: Remove from heat and skim off any foam. Let stand, stirring occasionally, for 5 minutes to cool slightly and prevent fruit from floating.
- Fill Jars: Ladle the hot jam into the prepared jars, leaving 1/4-inch headspace.
- Process Jars: Wipe jar rims clean. Place lids and rings on jars. Process in a boiling water bath for 10 minutes (adjust processing time based on altitude – consult a canning guide for your elevation).
- Cool and Check: Remove jars from canner and let cool completely. Check seals by pressing down on the center of each lid. Sealed lids will not flex.
Nutrition Information (Approximate per serving)
Sodium
0 g
Sugar
501g
Fat
0g
Carbs
46g
