Water bath canning pear jam is a fantastic way to capture the essence of fresh pears and savor their flavors long after the harvest season has passed. With the right ingredients, equipment, and careful attention to detail, you’ll be able to enjoy your homemade pear jam on toast, in desserts, or as a thoughtful homemade gift for friends and ...

Screw bands on finger-tight. Place jars on rack in boiling water bath canner, ensuring that tops of jars are completely submerged in hot water. Cover with a tight-fitting lid and process in a boiling water bath for 15 minutes. Remove jars from canner using jar-lifter tongs and gently set aside to cool on a kitchen towel in a draft-free place.

To can pear jelly, simply fill canning jars leaving 1/4 inch headspace and seal with 2 part canning lids. Place the jars in a water bath canner, which is just any deep pot filled with boiling water. Boil the jars for 5 minutes, then turn off the heat.

Water bath can as you did your pear jam: 5 minutes, cool in pot 5 minutes, remove. This made 10 1/2 pint jars. This stuff tastes terrific and I think it would be good between the layers of ginger cake, on pumpkin bread, in muffins, mixed into yoghurt, and so on.

A water bath canner is a large pot with a rack at the bottom, specifically designed for processing jars of preserves like pear jelly. This essential piece of equipment allows you to safely and efficiently heat your jars to the required temperature to seal in the freshness of your jelly.