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Desserts

SURE.JELL for Less or No Sugar Needed Recipes - Pear Jam

photo by:kraft
I have made this recipe for about 6 years now and my family goes nuts for it. I give it as gifts as presents; one year I didn't make it and boy did I hear about it! It's ...read more
posted by
 a cook
on 10/9/2005
time
prep:
45 min
total:
45 min
servings
total:
About 7 (1-cup) jars or 112 servings, 1 Tbsp. each
SURE-JELL Premium Fruit Pectin

What You Need

5
cups  prepared fruit (buy about 3-1/2 lb. fully ripe pears)
1/4
cup  fresh lemon juice
3
cups  sugar, measured into separate bowl, divided
1
box  SURE-JELL For Less or No Sugar Needed Recipes Premium Fruit Pectin

Make It

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 chop or grind fruit. Measure exactly 5 cups prepared fruit into 6- or 8-qt. stockpot. Stir in lemon juice.

MIX 1/4 cup of the sugar (from the measured amount in the bowl) and pectin in small bowl. Add to fruit in stockpot; mix well. Bring to full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly. Stir in remaining 2-3/4 cups sugar. 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 1/4 inch of tops. Wipe jar rims and threads. Cover with two-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 middles of lids with finger. (If lid springs back, lid is not sealed and refrigeration is necessary.) Jam sets slowly and may take up to 1 week to set completely.

Kraft Kitchens Tips

Cooking Know-How
To reduce foaming in the cooked jam, add 1/2 tsp. butter or margarine to the prepared fruit mixture in stockpot along with the pectin mixture (step 3).
Altitude Chart
At altitudes above 1,000 feet, increase processing time as indicated: 1,001 to 3,000 feet-increase processing time by 5 min.; 3,001 to 6,000 feet-increase processing time by 10 min.; 6,001 to 8,000 feet-increase processing time by 15 min.; 8,001 to 10,000 feet-increase processing time by 20 min.
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