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Canning & Preserving Recipes: Pear Jelly (with Original Pectin)

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Pear Jelly (with Original Pectin)
Makes about 8 (8 oz) half pints

View half-serving recipe >

You will need:
 4 cups prepared juice (about 11 medium)
 2 Tbsp lemon juice
 1 1.75-oz pkg Ball® Original Fruit Pectin
 1/2 tsp butter or margarine, optional
 5-1/2 cups sugar
 8 (8 oz) half pint glass preserving jars with lids and bands

Directions:
1.) PREPARE pears by coring and finely chopping them. Add 3 cups water. Simmer 10 minutes, covered, stirring occasionally. Place prepared pears in dampened jelly bag or several layers of dampened cheesecloth. Let juice drip, undisturbed, for at least 2 hours or overnight. Note: Squeezing the jelly bag may cause jelly to be cloudy.
2.) PREPARE boiling water canner. Heat jars and lids in simmering water until ready for use. Do not boil. Set bands aside. Measure juice and other ingredients. If you need more juice, simply add water to fruit pulp and extract.
3.) COMBINE prepared pear juice with lemon juice in a 6-or 8-quart saucepan. Gradually stir in pectin. Add up to 1/2 tsp. butter or margarine to reduce foaming, if desired. Bring mixture to a full rolling boil that cannot be stirred down, over high heat, stirring constantly.
4.) ADD entire measure of sugar, stirring to dissolve, Return mixture to a full rolling boil. Boil hard 1 minute, stirring constantly. Remove from heat. Skim foam if necessary.
5.) LADLE hot jelly into hot jars leaving 1/4 inch headspace. Wipe rim. Center lid on jar. Apply band until fit is fingertip tight.
6.) PROCESS jars in a boiling water canner for 10 minutes, adjusting for altitude. Remove jars and cool. Check lids for seal after 24 hours. Lid should not flex up and down when center is pressed.

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