Pear Jam

Pear Jam

8 cups chopped pears

4 cups sugar

Directions:

1. Combine and simmer: Combine all ingredients into a dutch oven or large pot. Simmer uncovered for about 1 ½ to 2 hours, or until it thickens. Be sure to stir more frequently as it thickens to prevent burning.
2. Prep the cans: Run your cans and bands through a dishwasher cycle so they are hot and ready to go when you are finished. Remember that you will need to prep the lids by having them warm up to just below a boil (you can do this as you fill the cans).
3. Fill the jars and process: Remove the pear jam from the heat and skim off any foam. Ladle them into hot half-pint jars, leaving ¼ inch headspace. Remove the air bubbles by placing your lid lifter into the sides of the jar. Wipe the rims and place a lid on top using a lid lifter. Then tighten the rims finger tight (not too tight). Process these for about 10 minutes in a boiling-water canner.
4. Remove from water bath and cool: Remove them from the water bath and place them on a towel to cool. Remember not to bump them or move them after they are on the towel, so they can finish processing. After they are fully cooled you can loosen the bands and wipe the jars down if they have gotten sticky. Replace the bands, label and enjoy!

Notes:

This recipe yields 6 half-pint jars. You can do smaller or bigger jars, just be sure to adjust the processing time if you do.