Pear Jam

Formula

Batch size	Yield
1×	6 half-pint jars
2×	12 half-pint jars
4×	24 half-pint jars

	Ingredient	B%	1×		2×		×
fruit/sugar/acid	pear, peeled/diced¹	100	840 g		1 680 g		3 360 g
	sugar	75	630 g		1 260 g		2 520 g
	lemon juice	6	50 g		101 g		202 g
spices	brown sugar	7.5	63 g		126 g		252 g
	allspice	0.1	<1 g	(½ t)	2 g	(¾ t)	3 g	(1¾ t)
	nutmeg	0.1	<1 g	(¼ t)	2 g	(¾ t)	3 g	(1½ t)
	ginger	0.05	<1 g	(¼ t)	<1 g	(½ t)	2 g	(¾ t)
		188.75	1 586 g		3 171 g		6 342 g

¹ pears yield around 78% after prep so buy around 1.3x desired net weight

Method

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

Allergens

Contains none of the top 9 major allergens

milk

eggs

peanut

tree nut

fish

shellfish

wheat

soy

sesame