Pear Jam

Mix pears, fruit pectin, cinnamon, cloves, allspice, nutmeg, and lemon juice in a large heavy pot; bring to a boil, stirring constantly.

Add sugar all at once, stirring, and bring back to a full rolling boil.

Boil for 1 minute.

Mix in butter to settle foam.

Sterilize the jars and lids in boiling water for at least 5 minutes.

Pack the pear jam into the hot, sterilized jars, filling the jars to within 1/4 inch of the top.

Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles.

Wipe the rims of the jars with a moist paper towel to remove any food residue.

Top with lids, and screw on rings.

Place a rack in the bottom of a large stockpot and fill halfway with water.

Bring to a boil and lower jars into the boiling water using a holder.

Leave a 2-inch space between the jars.

Pour in more boiling water if necessary to bring the water level to at least 1 inch above the tops of the jars.

Bring the water to a rolling boil, cover the pot, and process for 10 minutes.

Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool.

Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all).

Store in a cool, dark area.