At a class (8/29/13) at Carla Sorter's house by Tina Johnson she made pear jams. They were all so good. I put the recipes she gave us in the Made from Scratch folder. Some tips I learned:
*She likes to cook the fruit down with a little bit of sugar. Chop up fruit (don't peel) then using a potato masher. Mash and stir, mash and stir while it cooks on the stove. Then run it through the food mill (thing you turn). For berries she heats up again and then run through a flour shifter to get rid of all the seeds (doing this you don't need to use a cheese cloth). Then you have your juice. Doing it this way you keep most of the nutrients.
*She boils down her pears and then from that mixture she makes either jam, sauce or butters. After you make this mixture you can refrigerate and use within 4 days.
*Use stainless steel when canning.
*Adding 1 tsp butter keeps the foam off.
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