The lime juice and zest add a bright zing and complement the pear flavor, creating a delightful jam.

MAKES ABOUT SIX 8-OUNCE JARS

INGREDIENTS

• 4 1/2 cups peeled, cored, chopped, and lightly crushed Bartlett pears (about 4 1/2 pounds pears)
• 1 box (1.75 ounces) powdered pectin
• 3 tablespoons freshly squeezed lime juice
• 1 tablespoon finely grated lime zest
• 1/2 teaspoon unsalted butter (optional)
• 5 cups granulated sugar

INSTRUCTIONS

1. In a small bowl, combine ¼ cup of the sugar with the pectin until thoroughly blended.
2. In an 8-quart stainless steel stockpot, combine the pears, lime juice, and lime zest. Stir in the pectin mixture and add the butter, if using. Bring the mixture to a full rolling boil over medium-high heat, stirring constantly.
3. Add the remaining sugar and stir until completely dissolved. Return the mixture to a full rolling boil, stirring constantly. Boil for 1 minute, stirring constantly.
4. Remove the pot from the heat and skim off any foam. Let the jam cool in the pot for 5 minutes, stirring occasionally.
5. Ladle the jam into hot jars, leaving ¼-inch headspace. Remove any air bubbles. Wipe the jar rims and threads with a clean, damp paper towel. Apply hot lids and screw bands.
6. Process 4-ounce, 8-ounce, and pint jars in a water bath canner for 10 minutes. Remove from the water bath canner and let cool for 12 to 24 hours. Check the seals and remove the screw bands. Store jars in a cool, dry, dark place for up to 1 year.