Canning Pear Jam
16 Steps -- Step 12

Add a Pat of Butter

To reduce the foam when boiling the jam add a pat of butter/margarine (we use margarine). Bring the mixture again to a full rolling boil stirring constantly. Then time the boil and continue the boiling for 60 seconds. Then remove the pot from the heat and fill your jars to a 1/4 inch headspace. Wipe the rims with a clean damp cloth and apply the 2-piece lids. Tighten securely but not with all the force you can. Put your jars into a steam canner or water bath. Both do the job. We use a steam canner.