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Hops Pear Jam


4 lbs Pears

2 to 4 cups Sugar

2 cups hops

1/4 cup lemon juice


  • Peel, core and dice pears. (Be sure to chop the pears relatively small, as they'll remain close to that size in the finished jam.)

  • Toss the pears in lemon juice and sugar, cover and refrigerate for overnight (12 to 24 hours).

  • Prepare a water bath canner (if canning, skip for a freezer jam).

  • Put the hops in a nut bag and secure.

  • Place pear mixture and hops bag into a heavy-bottomed saucepan and bring to a boil on high. The mixture will foam, so be sure your pan is big enough to handle foaming to avoid overflows.

  • Stir the mixture occasionally, watching for overflows, and cook for about 10-15 minutes. If pear pieces are too large, crush slightly with a potato masher (optional).

  • Cook until the pear jam reaches gel stage, testing a small amount on a plate placed in the freezer.

  • Once the jam reaches gel stage, immediately remove it from the heat.

  • Pull out nut bag, allowing to cool before straining.

  • Pack into jars leaving 1/4 inch headspace, sealing with 2 part canning lids.

  • Store the hops pear jam in the refrigerator for immediate use, or process in a water bath canner for 5 minutes. Turn off the canner and allow the jars to sit an additional 5 minutes before removing them to a towel on the counter. Check for seals after a few hours, and store any unsealed jars in the refrigerator.

Canned hops pear jam should last 18 months or more at room temperature if properly sealed (refrigerate after opening) Refrigerated jam should last at least 2-3 weeks.

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