About 3 1⁄2 pounds fully ripe pears
1⁄4 cup bottled lemon juice
2 teaspoons clear vanilla extract (see note)
2 cinnamon sticks
3 cups sugar, divided
1 (1.75-ounce) box Sure-Jell Premium Fruit Pectin for less- or no-sugar-needed recipes

Peel and core the pears. Finely chop fruit. Measure exactly 7 cups prepared fruit into a 6- to 8-quart pot. Stir in the lemon juice, vanilla and cinnamon sticks.

Mix 1/4 cup of the sugar and the pectin in a small bowl. Add to fruit in pot, mixing well. Over high heat, bring mixture to a full, rolling boil (that cannot be stirred down), stirring constantly. Stir in remaining sugar. Return to a full, rolling boil and boil exactly 1 minute, stirring constantly. Remove pot from heat. Skim off any foam with a metal spoon.

Ladle jam immediately into hot jars, leaving 1/8 inch head space. Process in a boiling-water canner for 10 minutes, adjusting time for altitude. Jam will set slowly and may take up to 1 week to set completely.

Makes about 7 half-pints.

NOTE: Clear vanilla extract makes a clear, jewel-like jam. Regular vanilla extract may be substituted but will affect jam's color slightly.