Recipe: This Pear Jam Brings Autumnal Fruit Taste


Pears are one of many fruits I are inclined to protect with the least. However I’m at all times elated after I do. They’re a type of particular preserves in my pantry that I covet. The fruit may be canned as pear jam or jelly, reworked into chutneys, pickled and infused, dehydrated into chips, frozen for later use and a lot extra.

The jam recipe I share right here is the proper taste for fall. It’s an satisfying unfold over heat toast or pancakes, scrumptious dolloped over gentle cheeses or served as a glaze over grilled protein.

Yield: 3 pints (or 6 – 8oz jelly jars)


  • 8 cups pears, cores eliminated, diced
  • 4 cups white granulated sugar
  • 1 tbsp floor cinnamon
  • 1/2 tsp floor nutmeg
  • 1/2 tsp floor ginger
  • 1/8 tsp floor cloves
  • 2 tbsp lemon juice


Wash and core pears, eradicating any flawed or bruised spots. Add diced pears to a big, heavy-bottomed, non-reactive pot. Add sugar and blend effectively to coat the pears.

Prepare dinner over medium warmth till the pears can simply be pierced with a fork. Use a potato masher to softly smash the pears right into a smoother consistency. Don’t break them down utterly, although, as you’ll need this jam to have some chunks for texture.

Add within the seasonings and lemon juice, combine effectively and cook dinner till the combination thickens. Stir usually to keep away from burning.

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Learn extra: You’ll be able to freeze your fruit harvest for fast and straightforward preservation.

Refrigeration Directions

Ladle the new pear jam into heat ready jars (canning jars washed with heat, soapy water and saved heat till filling). Add washed lids and tighten on the rings.

As soon as cooled, refrigerate and luxuriate in inside two months.

Water Tub Canning Directions

Ladle the new pear jam into heat ready jars (canning jars washed with heat, soapy water and saved heat till filling). Depart 1/4-inch headspace (room from the jam to the rim of the jar).

Use a clear, dampened, lint-free towel or paper towel to wipe the edges of the jars, eradicating any spillage. Place the canning jar lids on the rim of the jars and screw the rings on till they’re gently cosy (not absolutely tightened).

Decrease the jars right into a scorching water bathtub and canopy the canning pot with its lid. Flip up the warmth to excessive. As soon as the canner reaches a rolling boil, set the timer for ten minutes.

Alter time for altitude.

As soon as water bathtub processed, rigorously take away the jars from the canner and place them on a towel-lined floor for 12 hours with out touching. After 12 hours, take away the rings and check that the lids are utterly suctioned to the jar. Wipe jars clear, label and date the jars.

Preserved jars of jam will hold for no less than one 12 months shelf steady however have to be transferred to the fridge as soon as the seal is damaged.

Facet Notes

In response to the Penn State Extension Workplace, the most effective pears for preserving with are Bartlett, Bosc, Anjou and Comice.

You’ll be able to go away the skins on for this recipe or take away them. It’s as much as your private choice.

Be happy to omit and alter seasonings on this recipe. A plain pear and cinnamon jam is simply as scrumptious.

Use an immersion blender as an alternative of a potato masher to make a pear butter as an alternative of a jam.

For extra data on protected house water bathtub canning, learn via this USDA useful resource.

For extra canning recipes, try Thurow’s e-book Can It & Ferment It.


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