Some Blabber then the Spiced Pear Jam Recipe

Well, it has been rather interesting times in terms of the financial system, following it has almost been like watching a soap opera. Try not to shutter when you check your portfolio's because it is not going to be pretty. Lets hope something gets figured out soon to stabilize things or I am going to be on a diet of canned relish, pickles & jam, ha!

Speaking of canning, I finished my last canning project for the year and not a moment too soon. This one did not go as smoothly. The first problem was my inability to read the directions, instead of first checking the recipe I just presumed I need 16 cups of chopped pears when I only need eight cups. I killed allot of time coring, skinning and chopping double the amount of pears. Then I used the wrong recipe for the pectin I had and ended up using double the amount I was supposed to use.

In the end the jam did gel but not as much as it should have, it does taste mighty good though. Next time I make this I will not leave it to 1:30am, not really on the ball at that hour and use the correct recipe below. Kind of funny that I am not the only person canning into the middle of the night, Engineered Garden was doing a very similar recipe at the same time, small world.

Here is the recipe:

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Spiced Pear Jam
Yields 8 500ml Jars (8 pint jars)
*this recipe is doubled, the original had half of all these things

8 cups prepared pears, 4 liter basket (4 quart basket)
1/2 cups fresh squeezed lemon juice, 2 lemons
15 cups sugar
1 tsp cinnamon
1 tsp allspice
1/2 tsp ground cloves
1 tsp butter
2 pouches Certo fruit pectin

Core, skin & chop the pears until you have exactly 8 cups of fruit. Now bring the canner to the boil and sterilize your jars and heat your sealer lids.

Add the fruit, lemon juice, sugar, spices & butter to a large pot. Bring this mixture to the boil well stirring. Once a rolling boil is reach add the two pouches of pectin, stir constantly well bring it back to the boil. Once the boil is reached, boil for 1 minute.

Before pectin & boiling

ready to be skimmed & jarred

Now remove from heat, skim the foam off and then ladle into the sterilized jars. Place the sealer lid on, tighten the threaded lid on and place into the canner. Boil for 10 minutes and then transfer onto a t-towel to cool.

The end result is a very tasty jam that is good on toast as well as a hand pie filling, cheese cake topping or even over ice cream.