Directions:

• In a large, deep stainless steel saucepan, combine pears, vinegar and water. Bring to a boil; reduce heat to medium and simmer partly covered until pears are translucent. Add mint; crush pears with potato masher and simmer for 1 minute more. Cover and let stand 10 minutes. Spoon cooked fruit into a dampened cheesecloth lined strainer or jelly bag suspended over a bowl. Let juice drip, undistrubed, for 2 hours or overnight (squeezing bag may cause cloudy jelly).


• Place 6 clean 250 or 236 ml mason jars on a rack in a boiling water canner. Cover jars with water and heat to a simmer (180°F/82°C). Set screw bands aside. Keep jars hot until ready to use.


• Preheating Bernardin® lids is not advised. The sealing compound used for our home canning lids performs better at room temperature than it does pre-heated in simmering water (180°F). Simply wash lids in hot, soapy water, dry, and set aside until needed. Preheating can lead to less vacuum being achieved during water bath canning, and to buckle failures during pressure canning.


• Measure sugar; set aside.


• Measure 3 cups (750 ml) juice back into the saucepan. If necessary, add water to reach desired quantity. Whisk in BERNARDIN® Fruit Pectin until dissolved.


• Stirring frequently, bring mixture to a boil over high heat. Add sugar. Stirring constantly, return mixture to a full rolling boil; that cannot be stirred down. Boil hard 1 minute. Remove from heat; skim foam. Stir in a few drops of green food colouring if desired.


• Quickly ladle hot jelly into a hot jar to within 1/4 inch (0.5 cm) of top of jar (headspace). Using nonmetallic utensil, remove air bubbles and adjust headspace, if required, by adding more jelly. Wipe jar rim removing any food residue. Centre sealing disc on clean jar rim. Screw band down until resistance is met, then increase to fingertip tight. Return filled jar to rack in canner. Repeat for remaining jelly.


• When canner is filled, ensure that all jars are covered by at least one inch (2.5 cm) of water. Cover canner and bring water to full rolling boil before starting to count processing time. At altitudes up to 1000 ft (305 m), process –boil filled jars – 10 minutes.*


• When processing time is complete, remove canner lid, wait 5 minutes, then remove jars without tilting and place them upright on a protected work surface. Cool upright, undisturbed 24 hours; DO NOT RETIGHTEN screw bands.


• After cooling check jar seals. Sealed discs curve downward and do not move when pressed. Remove screw bands; wipe and dry bands and jars. Store screw bands separately or replace loosely on jars, as desired. Label and store jars in a cool, dark place. For best quality, use home canned foods within one year.

Notes & Tips