Pear Jam

• 4 1/2 cups mashed ripe pears
• 3 tablespoons powdered fruit pectin
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground cloves
• 1/2 teaspoon ground allspice
• 1/2 teaspoon ground nutmeg
• 1/4 cup lemon juice
• 7 1/2 cups white sugar
• 1 teaspoon butter
• 8 half-pint canning jars with lids and rings, or as needed

1. Mix pears, fruit pectin, cinnamon, cloves, allspice, nutmeg, and lemon juice in a large heavy pot; bring to a boil, stirring constantly.
2. Add sugar all at once, stirring, and bring back to a full rolling boil.
3. Boil for 1 minute.
4. Mix in butter to settle foam.
5. Sterilize the jars and lids in boiling water for at least 5 minutes.
6. Pack the pear jam into the hot, sterilized jars, filling the jars to within 1/4 inch of the top.
7. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles.
8. Wipe the rims of the jars with a moist paper towel to remove any food residue.
9. Top with lids, and screw on rings.
10. Place a rack in the bottom of a large stockpot and fill halfway with water.
11. Bring to a boil and lower jars into the boiling water using a holder.
12. Leave a 2-inch space between the jars.
13. Pour in more boiling water if necessary to bring the water level to at least 1 inch above the tops of the jars.
14. Bring the water to a rolling boil, cover the pot, and process for 10 minutes.
15. Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool.
16. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all).
17. Store in a cool, dark area.

mashed ripe pears, powdered fruit pectin, ground cinnamon, ground cloves, ground allspice, ground nutmeg, lemon juice, white sugar, butter, canning jars with

Taken from allrecipes.com/recipe/pear-jam/ (may not work)