Pear-Lime Jam (makes 7 half-pints)
4 cups pureed pears, peeled and cored (about 8 pears)
5 cups sugar
2 Tlb fresh lime juice
1 Tbl grated lime peel
1 pkg powdered pectin
1/2 tsp real butter, if desired (to reduce foaming)
Peel and core the ripe pears and buzz them in the food processor or blender until smooth. Measure 4 cups puree pour into a heavy kettle (at least a six-quart kettle). Stir in the lime juice, lime zest, and pectin. Cook over high heat until it reaches a rolling boil, then dump the sugar in ALL AT ONCE. Return to a rolling boil and boil hard for one minute.
Remove from heat and pour into jars. Wipe rims, put lids on, and process 5-10 minutes in a BWB, depending on your altitude.
This is really pretty jam -- it's honey-colored, and the little flecks of lime peel are suspended within the jam.
Carol in Idaho