Pear Jam

Author

“The Complete Book of Home Preserving” by Ann Seranne, Doubleday & Co., New York, 1995

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Recipe

Measurements	Ingredients
Per quart of prepared fruit:
1 quart (2 lbs)	Pears, prepared
1/2 cup	Water or Orange Juice
3 cups	Sugar
1/2 cup	Lemon Juice
For Variations:
As needed	Apples or Pineapple
Rind of 1	Lemon, grated

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Instructions

1. Prepare the Fruit: Wash, peel, core, and crush the pears. Measure the prepared fruit.
2. For each quart of prepared pears, add 1/2 cup of water or orange juice.
3. Bring the mixture to a boil and cook for 10 minutes.
4. For each quart of the initial fruit mixture, stir in 3 cups of sugar and 1/2 cup of lemon juice.
5. Cook rapidly, stirring frequently, to the jellying point (222°F on a candy thermometer).
6. Let the jam cool slightly.
7. Pour the jam into glass jars and seal immediately.

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