Pear Jam

Directions

1. 1
   Mix pears, fruit pectin, cinnamon, cloves, allspice, nutmeg, and lemon juice in a large heavy pot; bring to a boil, stirring constantly.
2. 2
   Add sugar all at once, stirring, and bring back to a full rolling boil.
3. 3
   Boil for 1 minute.
4. 4
   Mix in butter to settle foam.
5. 5
   Sterilize the jars and lids in boiling water for at least 5 minutes.
6. 6
   Pack the pear jam into the hot, sterilized jars, filling the jars to within 1/4 inch of the top.
7. 7
   Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles.
8. 8
   Wipe the rims of the jars with a moist paper towel to remove any food residue.
9. 9
   Top with lids, and screw on rings.
10. 10
    Place a rack in the bottom of a large stockpot and fill halfway with water.
11. 11
    Bring to a boil and lower jars into the boiling water using a holder.
12. 12
    Leave a 2-inch space between the jars.
13. 13
    Pour in more boiling water if necessary to bring the water level to at least 1 inch above the tops of the jars.
14. 14
    Bring the water to a rolling boil, cover the pot, and process for 10 minutes.
15. 15
    Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool.
16. 16
    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).
17. 17
    Store in a cool, dark area.