- Course: Jams & Jellies
- Prep Time : 30m
- Cook Time : 30m
- Ready In : 60m
- Add to Recipe Box
This recipe is quick as the pectin provides the jelling action. Pectin is used as a thickener in jellies and jams and is available in liquid and dry forms.
- 6 cups peeled sliced pears
- 1 cup water
- 1 tbsp lemon juice
- 1 (2 oz) package sure-jell or powdered pectin
- 8 cups white granulated sugar
- 2 tsp allspice
- 2 tsp ground nutmeg
- 1/2 cup brown sugar
In a large saucepan, combine pears, water, and lemon juice. Cover and simmer for 10 minutes.
Stir in pectin, and bring to a full boil. Stir in the white sugar, and continue boiling and stirring uncovered for 1 minute, until sugar is dissolved.
Remove from heat, and stir in brown sugar, allspice, and nutmeg.
Quickly pour in jars to within 1/2 inch of the top. Wipe rims clean, and top with lids. Process jars in boiling water bath for 10 minutes to seal.