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Pear Jam

Recipe

Formula

Batch sizeYield
1×6 half-pint jars
2×12 half-pint jars
4×24 half-pint jars
IngredientB%1×2××
fruit/sugar/acidpear, peeled/diced1100840 g1 680 g3 360 g
sugar92.5777 g1 554 g3 108 g
lemon juice650 g101 g202 g
spicesbrown sugar7.563 g126 g252 g
allspice0.020.2 g(⅛ t)0.3 g(⅛ t)0.7 g(¼ t)
nutmeg0.020.2 g(⅛ t)0.3 g(⅛ t)0.7 g(¼ t)
ginger0.010.1 g( t)0.2 g(⅛ t)0.3 g(¼ t)
206.051 731 g3 462 g6 923 g
  1. 1 pears yield around 78% after prep so buy around 1.3x desired net weight

Method

  1. Macerate fruit/sugar/acid 4-24 hours.
  2. In a wide pot, bring macerated fruit/sugar/acid to a boil until pectin gel point reached, 104ºC (220ºF) at sea level.
  3. Remove from heat and stir in spices.
  4. Fill jars (leaving ½-inch headspace) and secure bands.
  5. Process 10 minutes.
  6. Cool on counter for 12-24 hours.
  7. Check seal and remove bands.

Allergens

Contains none of the top 9 major allergens

milk
eggs
peanut
tree nut
fish
shellfish
wheat
soy
sesame

WARNING: Specific brands may have different allergens than listed above.
Always consult product packaging for definitive allergen information.