This is one of the new recipes I tried this year and it turned out so good! I made two batches out of a peck of pears which came out to 8 cups diced pears. You will need 4 cups diced for a single batch.
The first thing I do is make sue to get all of my ingredients measured out, jars washed and sterilized, canner started to boiling, and pears diced. This way I can work quickly when it matters.
This is the first year I have used Pomona Pectin and I will never go back to Surgel or other brands again. It allows you to use less sugar(as little as 2/4 cup), honey or other sweeteners. It is a bit different to work with but very easy once you have used it once.
For this batch I used one cup sugar, 1 teaspoon cinnamon, and 3 teaspoons pectin powder.
Important!! Make sure you thoroughly mix all dry ingredients together or you will get lumps in your jam. I learned this the hard way.
Begin peeling, coring, and dicing your pears. I usually dice about one or two pears and then add the lemon juice to keep them from browning.
You will need 1/4 cup of lemon juice.
Mash pears. this is personal preference, mash until you have as little or as many chunks as you want.
Next mix up your calcium water. The instructions for this are in the box of Pomona Pectin.
Add 2 teaspoons of calcium water to your pears.
Bring your pears to a boil.
Add sugar mixture and bring to another boil. I stirred mine at a rolling boil for about a minute.
Remove from heat and ladle into hot jars.
Process Pints for 10 minutes in a boiling water bath canner. Remove and let cool.
4 cups peeled,cored, and diced pears
1/4 cup lemon juice
1 teaspoon cinnamon
sugar and pectin according to directions included in the box of pectin you choose