Grandma's Pear Preserves

Recipe View Prepare your canning equipment: Inspect six (½-pint) canning jars for any chips or cracks. Discard any damaged jars. Place the jars in a large stockpot fitted with a rack, ensuring they don't touch each other. Cover with water and bring to a simmer. Simmer for 10 minutes to sterilize. (Time: 15 minutes)

Recipe View Wash new canning lids and rings in warm, soapy water. Rinse thoroughly and set aside. (Time: 5 minutes)

Recipe View In a large, heavy-bottomed saucepan, combine the prepared pears, water, and lemon juice. Cover the saucepan and bring to a gentle simmer over medium heat. Cook for about 10 minutes, or until the pears have softened slightly. (Time: 15 minutes)

Recipe View Stir in the powdered fruit pectin. Bring the mixture to a full, rolling boil that cannot be stirred down. Add the granulated white sugar all at once, stirring constantly until the sugar is completely dissolved. Continue to boil hard for 1 minute, stirring constantly to prevent scorching. (Time: 3 minutes)

Recipe View Remove the saucepan from the heat. Stir in the packed light brown sugar, ground allspice, and freshly grated nutmeg until well combined. (Time: 2 minutes)

Recipe View Carefully ladle the hot pear preserves into the sterilized jars, leaving ½ inch of headspace at the top. Use a clean knife or thin spatula to gently release any trapped air bubbles by running it around the inside of each jar. (Time: 10 minutes)

Recipe View Wipe the rims of the jars with a clean, damp paper towel to remove any spills or residue. Center the lids on the jars and screw the rings on until they are fingertip tight (not too tight, just snug). (Time: 5 minutes)

Recipe View Place the filled jars back into the stockpot fitted with a rack. Ensure the jars are spaced apart and not touching each other. Add more boiling water to the pot, if needed, so that the water level is at least 1 inch above the tops of the jars. (Time: 5 minutes)

Recipe View Bring the water in the stockpot to a rolling boil. Once boiling, cover the pot and process the jars for 10 minutes. (Time: 15 minutes)

Recipe View Turn off the heat and carefully remove the jars from the stockpot using a jar lifter. Place the jars on a towel-lined surface, leaving several inches between each jar. Allow the jars to cool completely, undisturbed, for 12-24 hours. As the jars cool, you should hear a 'popping' sound as the lids seal. (Time: 12-24 hours cooling)

Recipe View After 12-24 hours, check the seals by pressing down on the center of each lid. If the lid does not flex or move up and down, it is properly sealed. If a lid flexes, it is not sealed and the jar should be refrigerated and used within a few weeks, or reprocessed with a new lid. Remove the rings from the sealed jars, wipe the jars clean, label with the date, and store in a cool, dark place for up to 1 year.