Ingredients:

  • 4 lbs ripe Bartlett or Anjou pears, roughly chopped
  • 3 cups water
  • 5 cups granulated sugar
  • 1/4 cup bottled lemon juice
  • 1 box (1.75 oz) Sure-Jell Premium Fruit Pectin
  • 1/2 tsp butter

Instructions:

  1. Wash and roughly chop pears, including skins and cores. Combine with 3 cups of water in a large pot. Bring to a boil, then simmer for 20-25 minutes until fruit is soft.
  2. Transfer the mixture to a jelly bag or multi-layered cheesecloth suspended over a bowl. Let gravity strain the juice for at least 4 hours or overnight. Do not squeeze the bag to ensure jelly clarity.
  3. Measure exactly 5 cups of the strained pear juice and pour into a clean heavy-bottomed pot.
  4. Stir in the lemon juice, butter, and Sure-Jell pectin. Bring the mixture to a full rolling boil that cannot be stirred down.
  5. Add all 5 cups of sugar quickly. Return to a full rolling boil and boil hard for exactly 1 minute.
  6. Ladle the hot jelly into sterilized half-pint jars, leaving 1/4 inch headspace. Wipe rims, apply lids, and process in a boiling water bath canner for 10 minutes.