Making and Canning Fresh Pear Jam - Recipe & Process (with or without Pectin)

[@teresaharmon4515]

I enjoyed your video. It was informative and enjoyable. I learned to make jam from my mother in law 45 years ago and treasure her memory each year when im jammin

[@averagejoesmiling456]

Yum!! What else can I say, Great Lakes? Thanks for sharing the recipe! God bless.

[@GreatLakesPrepping]

Thanks Joe

[@rebeccachandler1157]

@@GreatLakesPrepping Qqq1

[@debbieblakley9761]

PERFECT video and recipes! I love how you didn't turn it into pear sauce. I love the chunks. A neighbor gave me a large paper grocery bag of some sort of smaller type pears. I don't know which of your recipes that I will use but one of these for sure. This will be my first attempt at doing this. Wish me luck! Thanks again for the video!

[@GreatLakesPrepping]

Thank you Debbie, I'm glad you enjoyed them. I hope your pear jam comes out amazingly!

[@FreezeDriedIceCreamPrepper]

Looks so super good, I'm gonna try this!!

[@GreatLakesPrepping]

Thanks!

[@nancyspears8781]

I received a gift basket for Christmas! It includes a dozen Royal Rivera pears. I used your pectin recipe and it’s fantastic! Thank you !! Btw- I got 25- 1/2 pints

[@GreatLakesPrepping]

That's great, it sounds delicious! A gift basket full of pears is what prompted me to make my first batch, some years back. I was like... I cannot possibly eat all these pears before they spoil.

[@AdrianaSD]

Definitely the non-pectin for me! Thanks.x

[@kayeprescott8228]

Best recipe and video I’ve seen and a great printable recipe❤

[@GreatLakesPrepping]

Thanks, I'm glad you like it!

[@1954evelyn]

Looks so delicious

[@jamescady723]

Looks delicious!

[@Mcolbert65]

This was an amazing video! Thanks

[@GreatLakesPrepping]

Thanks, I'm glad you enjoyed it!

[@Straight-Outta-Roanoke-AL]

You used a different type of pear but I'm going to go with your recipe using the pectin. I'm using a southern wild type pear. They are kind of gritty. Do you know what type of pear I'm talking about?

[@DeborahChevalier-x6x]

I love jams without pectin. It looks like you may have cooked yours a little too long and that was the reason for the consistency. Next time make sure to take the jam off the heat the moment it hits 220. You can even get away with removing it at 218 or 219. Thanks for the video.

[@Cathy4047]

I made this pear jam today with the Sure Jell. I emulsified I think too long. I processed them for 10 minutes . They have the consistency of applesauce . Is there anything I can do to make them look like your video?

[@MadamKsTarot]

Thank you for the video. I use lemon juice. If you are going to use a chemical why bother canning. Just by jam at the store. That's my thinking. I don't do pear jam It gets mealie. But THANK YOU FOR SHARING.

[@JasnaSecic-nz7mi]

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