Steps to Make Cherry Cinnamon Jam

Pear Jam

Cherry jam is a great way to make the taste of summer go on and on, if you can manage not to eat put into a large pan with the cinnamon stick, broken in half, the lemon zest and juice and 150ml water.

Recipe Summary Pear Jam

This has been my favorite jam since I was a little girl. We moved around a lot when I was young; my Grandmother would send this jam to us so that we still felt we were close to 'Grandma's house.' I love it on warm homemade bread or peanut butter and jam sandwiches. Enjoy!

Ingredients | Cherry Cinnamon Jam

4 ½ cups mashed ripe pears

3 tablespoons powdered fruit pectin

1 teaspoon ground cinnamon

½ teaspoon ground cloves

½ teaspoon ground allspice

½ teaspoon ground nutmeg

¼ cup lemon juice

7 ½ cups white sugar

1 teaspoon butter

8 half-pint canning jars with lids and rings, or as needed

Directions

Mix pears, fruit pectin, cinnamon, cloves, allspice, nutmeg, and lemon juice in a large heavy pot; bring to a boil, stirring constantly. Add sugar all at once, stirring, and bring back to a full rolling boil. Boil for 1 minute. Mix in butter to settle foam.

Sterilize the jars and lids in boiling water for at least 5 minutes. Pack the pear jam into the hot, sterilized jars, filling the jars to within 1/4 inch of the top. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids, and screw on rings.

Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars into the boiling water using a holder. Leave a 2-inch space between the jars. Pour in more boiling water if necessary to bring the water level to at least 1 inch above the tops of the jars. Bring the water to a rolling boil, cover the pot, and process for 10 minutes.

Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool, dark area.

Info | Cherry Cinnamon Jam

prep: 20 mins cook: 15 mins additional: 1 hr total: 1 hr 35 mins Servings: 64 Yield: 8 half-pint jars

TAG : Pear Jam

Side Dish, Sauces and Condiments Recipes, Canning and Preserving Recipes, Jams and Jellies Recipes,