< up the side of the jar (on the inside) to the rim was a jell...>

Not clear what you mean? Some clear jell meaning the pectin was not mixed in well and separated? Jam jell up the side rather than level in the jar? Were the jars tipped at some point? There isn't much open space between the top of the jar and the lid anyway if jars are filled correctly (less than 1/4-1/2 inch so what does "up the side of the jar" mean? Outside the jar? Did they boil over during processing? If so then the problem was in the method of processing. Were the jars wiped clean after they cooled? Are you sure it was some form of jell and not mold?

You mention "sanitizing" the jars but you don't say if they were actually BWB processed or not. Or did you just do some sort of inversion canning (not approved)? When BWB processed as required for 10 mins the jars only have to be clean, not sterilized or sanitized.

Need more details of the step-by-step process you used.

Dave

To clear up some questions...

I prepared the jars as per the guidelines. I did a BWB for the correct processing time. the jars were filled within 1/4-1/2inch of the top.

My my past jams were set in a solid state and this pear jam was runnier so perhaps once sealed (because they all sealed and there was no sticky residue on the outside) they may have tipped and a thin layer of jam stuck on the 1/4-1/2 headspace leaving a light layer of jelly.

would that hat make most sense?

I was concerned of botulism but with canning properly and sealing there should be no risk there.

Your thoughts?

If tipped then yes that would make sense. Especially if they set at an angle for any length of time while setting up. Botulism is not a concern with jams and jellies due to the acidity of the food. Molds and fungus are the only concern with acidic pH foods. Botulism concern only apply to low-acid foods.

Dave

As Dave said, you're not at risk with pear preserves. Since you said they were thin, it may be the Certo didn't set. Liquid pectin isn't always reliable. Or if the preserves were exposed to heat after processing (i.e. stored in a hot garage over the summer) the set can break. Regardless, they're fine to eat. Pour them over pancakes or layer with yogurt or use in a cake. Thin preserves taste just as good as thicker ones.

Carol

I agree, there is no risk with pear preserves, and I love them. Mine are sometimes thin, my daughter will spoon a puddle of it onto the plate and dunk her toast in it, thereby "getting jam on every bite".

I agree that the possibility of a jar tipping is probably your answer, and would enjoy the preserves without hesitation.

Annie