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1
Mix pears, fruit pectin, cinnamon, cloves, allspice, nutmeg, and lemon juice in a large heavy pot; bring to a boil, stirring constantly.
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2
Add sugar all at once, stirring, and bring back to a full rolling boil.
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3
Boil for 1 minute.
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4
Mix in butter to settle foam.
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5
Sterilize the jars and lids in boiling water for at least 5 minutes.
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6
Pack the pear jam into the hot, sterilized jars, filling the jars to within 1/4 inch of the top.
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7
Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles.
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8
Wipe the rims of the jars with a moist paper towel to remove any food residue.
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9
Top with lids, and screw on rings.
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10
Place a rack in the bottom of a large stockpot and fill halfway with water.
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11
Bring to a boil and lower jars into the boiling water using a holder.
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12
Leave a 2-inch space between the jars.
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13
Pour in more boiling water if necessary to bring the water level to at least 1 inch above the tops of the jars.
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14
Bring the water to a rolling boil, cover the pot, and process for 10 minutes.
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15
Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool.
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16
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).
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17
Store in a cool, dark area.
