Bartlett Pear Jam

Bartlett Pear Jam

We have been blessed to acquire about 80 pounds of Bartlett pears at a very good price.  I have enjoyed canning this yummy pear jam, plus pear butter, and pear sauce.

Colt in the City brought me a lot of jars he found on craigslist along with the comment, "can I trade these empty jars for full ones?"

I enjoy canning and it is satisfying to know that I am making something that my family really wants to eat, and requests more.

Chunky Pear Sauce

Pear Jam

makes 7 half-pints

4 cups pear sauce

2 Tablespoons lime juice

1/2 teaspoon butter

1 box pectin

5 cups sugar

Prepare water bath, jars, and lids.

Wash, core, peel, and process pears in food processor to measure 4 cups chunky pear sauce.  Process until almost completely smooth, but leave little bits of pear remaining.

Measure sugar in separate bowl.  Set aside.

Combine pear sauce, lime juice, butter, and pectin in large sauce pot.  Bring to full rolling boil, stirring constantly.

Stir in sugar all at once.  Return to full rolling boil and boil 1 minute, stirring constantly.

Remove from heat and skim foam, if any.

Fill jars, wipe rims, apply lids.

Process in water bath 10 minutes (adjusting for altitude).

Here at Saltbush Flats with an altitude of 6200 feet an additional 15 minutes processing time is needed (10+15=25).

Place jars upright on towel to sit undisturbed overnight.  Next morning check seals, remove rings, and wash jars.  

Pear Jam

As you can see, there are only 6 jars of Pear Jam.  
          Colt in the City had to have a jar delivered to him immediately along with some Pear Sauce.


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