Armut Reçeli

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.

Büyük bir tencerenin dibine bir tel ızgara yerleştirin ve yarısına kadar suyla doldurun. Kaynamaya bırakın ve kavanozları bir tutucu yardımıyla kaynar suya indirin. Kavanozlar arasında 5 cm boşluk bırakın. Su seviyesi kavanozların üstünden en az 2,5 cm yukarıda olacak şekilde gerekirse daha fazla kaynar su ekleyin. Suyu iyice kaynatın, tencerenin kapağını kapatın ve 10 dakika boyunca işlemden geçirin.

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.