Pear Recipe

Makes about 8-9, 8-ounce jars

Ingredients:

  6 pounds of pears or 6 cups of pear juice

  1/2 teaspoon cinnamon

Directions:

1. Choose the appropriate pears, I find it is best to choose sweet pears, so you don't have to add sugar. If you are going to use pear juice for this recipe, then skip to step 6.
2. Make sure you have the appropriate 6 pounds of pears unless you are going to use pear juice to make this recipe.
3. Wash the pears in plain cold water, remove any stickers or labels. Once washed peel them.
4. Chop up the pears. Remove any seeds, hard parts, mushing areas or dark spots.
5. Place the pears in about 1 inch of water on the bottom of a huge, thick-bottomed pot. Turn on high heat and put the lid on the pot. Once it is boiling, turn it down to medium-high until the pears are thoroughly soft.
6. Determine whether you want to make pear jam or jelly.

a)  For pear jelly you need to filter, sieve or strain the pears. You can use a jelly strainer or pour them through a cheesecloth in a colander. Make sure you have about 6 cups of juice.

b)  For pear jam, you will use a food mill. If you don't have a food mill, you can simply stir the cooked pears or strain them. The main thing is to make sure you separate any remaining skins, seeds, hard parts or stems.

1. Depending on the type of jam or jelly you're making you will need a different amount of sugar and/or type of pectin. Each type of pectin will have specific directions inside the box. The following chart will give you an idea of what you need to add:

Type of Jam	Type of Pectin	Sweetener
Regular	Regular	7 cups of sugar
Lower Sugar	Lower Sugar	4.5 cups of sugar
Lowest Sugar	No Sugar	4 cups Splenda
Lower Sugar	Lower Sugar or No Sugar	2 cups sugar and 2 cups Splenda
No Sugar	No Sugar	4 cups Splenda
Natural	No Sugar	3 cups fruit juice

1. In a small bowl, mix the dry pectin with about 1/4 of your sweetener. If you aren't using sugar, you'll have to stir vigorously to prevent clumping.
2. Stir the pectin into the pear juice and place in a large pot on the stove over medium to high heat. Stir as often as needed to prevent from burning. It often takes five to ten minutes to bring to a full boil.
3. Once it has reached a full boil, add the rest of the sweetener and then bring back to a boil and allow to boil for one minute.
4. Use a metal tablespoon in a glass of ice water. Take a half a spoon of the mix and allow it to cool to room temperature on the spoon. If it thickens to a consistency you like, then your jam is ready. If it isn't then add some more pectin and boil for another minute.
5. Fill your jars within 1/4 inch of the top, seat the lid and tighten the ring.
6. Following directions for canning the jam/jelly.
7. Once your jars are cool, you can store them for up to 12 months. After six to eight months you may notice them getting darker in color and slightly runny. At this time they are still safe to eat, but may not taste as good or have a grainy texture. For best texture and taste you need to eat within the first six months.