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