OLD FASHIONED PEAR JAM

INGREDIENTS

• 4 lbs Pears
• 2 to 4 cups Sugar (see note)
• 1/4 cup lemon juice

INSTRUCTIONS

•  Peel, core and dice pears. (Be sure to chop the pears relatively small, as they'll remain close to that size in the finished jam.)
•  Toss the pears in lemon juice and sugar, cover and refrigerate for overnight (12 to 24 hours). This step is important, and at an absolute minimum, they need 4 hours, preferably more.
• Prepare a water bath canner (if canning, skip for a freezer jam).
• Place pear mixture into a heavy-bottomed saucepan and bring to a boil on high. The mixture will foam, so be sure your pan is big enough to handle foaming to avoid overflows.
•  Stir the mixture occasionally, watching for overflows, and cook for about 10-15 minutes. If pear pieces are too large, crush slightly with a potato masher (optional).
•  Cook until the pear jam reaches gel stage, using an instant-read thermometer or testing a small amount on a plate placed in the freezer. (Gel stage is 220 degrees F at sea level and a bit below that at higher elevations.  The finished temperature drops by 1 degree for every 500 feet above sea level.  I'm at 1000 feet, so my jams finish at 218 F.)
•  Once the jam reaches gel stage, immediately remove it from the heat and pack it into jars leaving 1/4 inch headspace, sealing with 2 part canning lids.
•  Store the pear jam in the refrigerator for immediate use, or process in a water bath canner for 5 minutes. Turn off the canner and allow the jars to sit an additional 5 minutes before removing them to a towel on the counter. Check for seals after a few hours, and store any unsealed jars in the refrigerator.
• Canned pear jam should last 18 months or more at room temperature if properly sealed (refrigerate after opening) Refrigerated jam should last at least 2-3 weeks.

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