Comida Kraft
Recipe Box


(14) 10 Reviews
Prep Time
Total Time

About 6 (1-cup) jars or 96 servings, about 1 Tbsp. each

Fresh pears, lemon juice, sugar and fruit pectin are cooked briefly then processed in a canner for scrumptious homemade jam.

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What You Need

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Make It

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  • 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 1/4 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.)

How to Measure Precisely

To get exact level cup measures of sugar, spoon sugar into dry metal or plastic measuring cups, then level by scraping excess sugar from top of cup with straight-edged knife.

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.


  • About 6 (1-cup) jars or 96 servings, about 1 Tbsp. each

Nutritional Information

Serving Size About 6 (1-cup) jars or 96 servings, about 1 Tbsp. each
Calories 45
% Daily Value
Total fat 0g
Saturated fat 0g
Cholesterol 0mg
Sodium 0mg
Carbohydrate 12g
Dietary fiber 0g
Sugars 11g
Protein 0g
Vitamin A 0 %DV
Vitamin C 0 %DV
Calcium 0 %DV
Iron 0 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

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  • Ripleyman |

    I tried this for the first time today. I actually used Bosc pears and it took almost 4 pounds to get the 4 cups. (Could be because of the size). I landed up getting about 3 1/2 large mouth pint **** jars of jam. It tasted great and looked great.

  • smdunn |

    I purchased a huge box of anjou pears for a local FFA fund-raiser. I wanted to try to duplicate the fantastic pear jam my parents made when I was a child. Well, I have no idea if this is the recipe (they did use Sure-Jell), but it sure tastes great! What I particularly like is the amount of sugar used. Other recipes that I came across called for 7 to 9 cups of sugar. ALSO, I added a teaspoon of ground ginger to the recipe for excellent results. (BTW, I had to make this recipe about 5 or 6 times to use up that box of FFA pears.)

  • greenlacey123 |

    Made for Christmas presents this year. I don't even like jelly or jam and I was licking this out of the pot. I used Comice pears that I got on sale. This is super good!!

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