Things You'll Need:
- 3 pounds fully ripe pears
- 2 tablespoons fresh lemon juice
- 1 box Sure Jell fruit pectin
- 5 cups sugar
- 1/2 teaspoon butter
- Water bath canner
- 8-quart saucepan
- Jar puller
- Large metal spoon
- Large ladle
- Canning funnel
- 2 measuring cups
- 6 canning jelly jars -1-cup size
- 6 lids and rings
- Wet dishcloth
- Large towel
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Step 1
Add water to the water bath canner so it's approximately half-full. Set the canner on the back burner of the stove on low-medium heat to simmer. Prepare the jars and lids by placing them in the dishwasher and wash for one complete cycle. This method not only cleans the jars and lids, but it also sterilizes them.
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Step 2
Peel and core the pears. Cut the fruit with a knife or place in a food processor to chop the fruit into small pieces. Measure four cups of fruit into an eight-quart saucepan. Make sure you measure exactly four cups. Canning or preserving food has to be in exact measurements. Add the lemon juice. Stir in pectin and add the butter. The butter will reduce foaming.
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Step 3
Place the saucepan on a burner on high heat and bring the pears to a full, rolling boil, which is a boil that does not stop boiling when you stir it. Stir the mixture constantly. Add sugar and continue to stir, letting the mixture return to a full, rolling boil. Let the full, rolling boil continue for one minute exactly, all the while stirring. Remove the mixture from the heat and skim off any foam with a metal spoon.
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Step 4
Place the funnel on top of a jar and immediately ladle the mixture into all of the prepared jars quickly. Fill each jar to within one-eighth on an inch of the tops. Wipe the rims with the damp cloth to remove any sticky residue. Place a lid on top of the jar and then place the ring on the jar and secure the ring tightly.
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Step 5
Place the prepared jars into the water bath canner on the metal rack inside. Make sure the water covers the tops of the lids at least one to two inches. Add more boiling water if necessary. Place the lid on the canner, bring the water to a boil and continue boiling for 10 minutes.
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Step 6
Remove the jars from the canner and place on the towel on the counter. Leave spaces between the jars to allow cooling. Once the jars have cooled, press on the top of the lid with your finger to test the seal. The lid should not spring back when pressed. If it does, the jar is not sealed, and you need to place it in the refrigerator and eat it first.
