Food Gardening Network

Growing Good Food at Home

Mequoda Publishing Network

Pear Jam

Fresh pear jam tastes like home. Spread it on bread, drop a dollop on ice cream, or pair it up with some flavorful cheese. (Note: if you have canning supplies, now’s the time to get them out.)

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Pear Jam

Pear Jam

Fresh pear jam tastes like home. Spread it on bread, drop a dollop on ice cream, or pair it up with some flavorful cheese.

  • Author: Norann Oleson
  • Prep Time: 20 minutes
  • Cooling Time: 1 hour
  • Cook Time: 15 minutes
  • Total Time: 1 hour 35 minutes
  • Yield: Makes 8 half-pint jars; 8 servings per jar 1x
  • Category: Breakfast

Ingredients

Scale
  • 4 1/2 cups mashed ripe pears
  • 3 tablespoons powdered fruit pectin
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground cloves
  • 1/2 teaspoon ground nutmeg
  • 1/4 cup lemon juice
  • 7 1/2 cups white sugar
  • 1 teaspoon butter
  • 8 half-pint canning jars, with lids and rings

Instructions

  1. Combine pears, fruit pectin, cinnamon, nutmeg, cloves, and lemon juice in a large heavy pot. Bring to a boil, stirring constantly.
  2. Once mixture has reached a boil, stir in all the sugar and bring back to a full rolling boil for one minute. Mix in butter; this will settle the foam.
  3. Sterilize the jars and lids in boiling water for at least 5 minutes.
  4. Pack the pear jam in the sterilized jars, filling them to within 1/4 inch of the top.
  5. After the jars are filled, run a knife around the inside of each jar to remove air bubbles. Wipe the jar rims to remove any residue. Seal jars with lids and rings.
  6. Put a rack in the bottom of a deep stockpot and fill it halfway with water. Bring the water to a boil; lower the jars into the water, leaving 2 inches between them. Add boiling water as needed to keep the water level at least one inch above the tops of the jars.
  7. Bring the water to a rolling boil. Cover the pot and process for 10 minutes.
  8. Remove the jars from the pot and put them on a towel-covered surface to cool.
  9. When they’re completely cool, press the top of each lid to ensure the seal is tight.
  10. Store jam in a cool, dark place.

Notes

  • If you have canning supplies, now’s the time to get them out.

Have you made this jam? It’s perfect on toast or with a peanut butter sandwich—please tell us how it turned out for you.

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