مربى الكمثرى

Mix pears, lemon juice, fruit pectin, cinnamon, cloves, allspice, and nutmeg 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.

أخرجي البرطمانات من القدر وضعيها على سطح مغطى بقطعة قماش أو سطح خشبي، مع ترك مسافة بضعة سنتيمترات بينها، حتى تبرد. بعد أن تبرد، اضغطي على غطاء كل برطمان بإصبعك للتأكد من إحكام إغلاقه (بحيث لا يتحرك الغطاء لأعلى أو لأسفل إطلاقاً). خزّنيها في مكان بارد ومظلم.