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Pear Jam

Pear Jam

  • Prep

    20 m
  • Cook

    15 m
  • Ready In

    1 h 35 m
foodinmybelly

foodinmybelly

This has been my favorite jam since I was a little girl. We moved around a lot when I was young; my Grandmother would send this jam to us so that we still felt we were close to 'Grandma's house.' I love it on warm homemade bread or peanut butter and jam sandwiches. Enjoy!

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Ingredients {{adjustedServings}} servings

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Original recipe yields 64 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 99 kcal
  • 5%
  • Fat:
  • 0.1 g
  • < 1%
  • Carbs:
  • 25.4g
  • 8%
  • Protein:
  • 0.1 g
  • < 1%
  • Cholesterol:
  • < 1 mg
  • < 1%
  • Sodium:
  • < 1 mg
  • < 1%

Based on a 2,000 calorie diet

Directions

  1. Mix pears, fruit pectin, cinnamon, cloves, allspice, nutmeg, and lemon juice in a large heavy pot; bring to a boil, stirring constantly. Add sugar all at once, stirring, and bring back to a full rolling boil. Boil for 1 minute. Mix in butter to settle foam.
  2. Sterilize the jars and lids in boiling water for at least 5 minutes. Pack the pear jam into the hot, sterilized jars, filling the jars to within 1/4 inch of the top. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids, and screw on rings.
  3. Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars into the boiling water using a holder. Leave a 2-inch space between the jars. Pour in more boiling water if necessary to bring the water level to at least 1 inch above the tops of the jars. Bring the water to a rolling boil, cover the pot, and process for 10 minutes.
  4. Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool, dark area.
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Reviews

Karen
13

Karen

9/9/2012

Give it 4 1/2 stars. Was alittle sweet but the flavor was there with the spices.Did not have powdered pectin and had the liquid version. Used 1 package (3oz) and added it last after it started into a full boil. I continued to cood for another 1min. Turned out well. I had alot of pears and was looking for recipes. I made pear bread and used the pear jam over it. It was delish.

JLogtenberg
11

JLogtenberg

9/17/2013

So easy to make, all my cans sealed! I did reduce the sugar to 3 cups. Once I tasted it with the 3 cups in it, I didn't need it any sweeter. I also reduced the spices in half, per one of the recommendations. I like that the spice doesn't overwhelm the pear flavour.

mommyof3
10

mommyof3

8/6/2013

Oh my goodness!! This recipe is TERRIFIC!!! My kids and I are licking the spoons, and pots as I write this :) I followed the recipe exactly, except I decreased the sugar to 4 1/2 Cups. I used very ripe pears and the jam is REALLY sweet. I could have almost used even less sugar and it would have been sweet enough. But it is still very, very good. Thank you for this keeper!! Now I am hoping our pear tree will produce as well next summer so I can make this again!!! :)

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