This is my first time canning anything. Ever. I don’t have any idea how it will turn out because this has definitely been an experiment. First, I have no formal canning equipment. I cobbled it all together from stuff already in my kitchen thanks to this helpful post. Rereading this recipe in preparation for this post, I made a discovery. I misread the recipe and used only four cups of sugar instead of five. It truly will be a miracle if this all turns out. So far it seems that every jar has sealed. We shall see in a few days if they stay that way. There was a bit left over and it tasted good. I wonder if the missing sugar will affect the consistency.
Despite the learning curve here, I am inspired to keep on canning. I think I have a new addiction that just may justify spending even more money on kitchen equipment.
Here are some recipes/websites that particularly inspire me.
All things from Food In Jars, but especially this one – Pear Vanilla Jam
Pinot Noir Wine Jelly
3 Varieties of Pizza Sauce
Persian Quince Jam with Cardamom and Rosewater
How to Prep the Jars, Lids, and Rings
Simply Canning – Lots of traditional recipes
- 4 cups prepared fruit (about 3 lbs)
- 2 tbsp fresh lemon juice
- 1 box Fruit Pectin
- 5 cups sugar, measured into separate bowl
- 1/2 tsp butter
Bring boiling-water canner, half full with water, to simmer. Wash jars and screw bands in hot soapy water; rinse with warm water. Pour boiling water over flat lids in saucepan off the heat. Let stand in hot water until ready to use. Drain well before filling.
Peel and core pears. Finely grind or chop fruit. Measure exactly 4 cups prepared fruit into 6- or 8-qt. saucepot. Stir in lemon juice. Stir in pectin. Add butter to reduce foaming. Bring to full rolling boil (a boil that doesn’t stop bubbling when stirred) on high heat, stirring constantly. Add sugar; stir. Return to full rolling boil and boil exactly 1 min., stirring constantly. Remove from heat. Skim off any foam with metal spoon.
Ladle immediately into prepared jars, filling to within 1/8 inch of tops. Wipe jar rims and threads. Cover with 2-piece lids. Screw bands tightly. Place jars on elevated rack in canner. Lower rack into canner. (Water must cover jars by 1 to 2 inches. Add boiling water, if necessary.) Cover; bring water to gentle boil. Process 10 min. Remove jars and place upright on towel to cool completely. After jars cool, check seals by pressing middle of lid with finger. (If lid springs back, lid is not sealed and refrigeration is necessary.)