Uses for Hydrogen Peroxide
September 21, 2012
Zucchini Bread
September 25, 2012
This is my grandma Bushman’s famous pear jam recipe. It’s been a family favorite for years and one that even after my grandma died we treasured the canned jars of pear jam she had made like gold! So feel very honored and loved that I am sharing this awesome recipe with you!
Chop up 4 cups of pears (peeled then diced up)
Add 1/4 cup of lemon juice, 1 box of pectin, and 1/4 large box of strawberry jell-o
Bring to a full rolling boil while constantly stirring then add:
6 cups sugar
Bring to a full boil again (will double in size so make sure your pan is big enough)
skim off any foam
Pour into your jars, place seals (that have been in boiling water) on the jar and tighten the ring, then process in a water bath for 10 minutes (double check the pectin box insert for different times for your altitude)
Yield: 7 jelly jars (half pints) per batch
7 Comments
Do you have weight amounts for the pectin and jello?
The large box of Jello is a 6 oz size…. so the recipe calls for about 1/4 of that.
The pectin comes in a box or jar. If it's in a jar it will say on it how much equals 1 box- from memory I think it's 6 Tablespoons, but double check on your jar.
We just made some from your recipe. It taste like candy!! Can't wait for it to set!!
Yay! It's an amazing recipe! Hope you love it!
This recipe is not very definite. Leary of trying. How can you boil,anything without a liquid.
The sugar brings out liquid from the pears, as well as the lemon juice. There will be liquid 😉
I made pear butter and have a lot of juice left from cooking the pears. Do you think this could be made from the juice?