Easy Spiced Pear Jam Recipe
A little story:
No question, this is my most favorite recipe for homemade jam so far. This is the first summer all of my fruit trees have produced enough to do anything substantial with the harvest. I am very excited to have so many options for canning and preserving this year and I intend to share them all with you. As I document my processes on wine making and preserving I will add links, allowing you to follow my city homesteading journey and start or embellish on your own….ENJOY!
3.0 lbs fresh pears (pitted)
Three pounds fully ripe pears works out to about 4 cups
Note: Be sure to confirm the amount of fruit necessary for your particular brand of pectin, sugar content may also vary with each brand of pectin
3 Cups granulated sugar
2 tbsp Lemon Juice
1 to 2 boxes pectin
1 tbsp Cinnamon
1 tbsp Nutmeg
3 Cups water
I really appreciated working with Sure Jell as it provides instructions, volume totals and ingredients for several jams and jellies respresenting a wide variety of fruits. As I experiment with the fruits I grow naturally on my property I will be sticking with Sure Jell.
First things first, you need to pit your pears. I remove pear cores the exact same way you would an apple. Cut the piece into fourths and scoop out the parts you don’t like.
You can begin boiling the water in your canning pot now. Note: this takes a long time if you are using an electric stove….like mine.
I sterilize my jars by first washing them with soap and hot water. Then I add about a quarter of a cup of white vinegar and a splash of lemon juice and swish it around the entire inside of the jar. Finally I rinse out the vinegar and lemon juice then add each empty jar to my canning pot once it begins to boil and leave the jars in the boiling water for at least ten minutes.
I also place my lids and rings in with the jars and sterilize everything at once.
Set your jars aside and let’s get focused on the pears.
Now You're Ready to Rock
- Put your cut pears in a large pot and add water and lemon juice. Boil on medium heat until the pears become soft and easy to mash with a potato masher.
- Move the pears and liquid to the blender. Blend the pears to the consistency you like before returning the mixture back to your cooking pot.
- Add cinnamon and nutmeg and bring to a boil uncovered. Once brought to a boil add 1 box of pectin and don’t forget to stir constantly. Once the pear blend begins to thicken add all the sugar. I add mine 1 cup at a time, fully dissolving each cup prior to adding the next. Simmer for another 5 minutes or until its nice and thick.
- Remove from heat for 5 to 10 minutes. Check thickness by stirring slowly, lift the spoon/spatula out of the mix and observe how the liquid drips. Return to heat for 10 to 15 minutes. If not yet thick enough begin adding pectin from second box. Repeat this step until you reach a desired thickness.
- Begin to fill your jars to within a quarter inch of the brim. I have gone up to a full inch and have been able to achieve a good seal.
- Pull out each lid and place atop each jar.
- Twist rings, remember not to tight, air needs to escape in the canning pot.
- Lower jars into the pot. If and when you hear a POP! You have achieved a good seal and can remove the jar after a couple of minutes, placing them right-side up in a safe place (safe meaning a location that will go unmolested for at least 12 hours).
- If you fail to hear a pop, don’t worry, there is still hope. Leave the jar in the water and wait until the air bubbles cease to escape the jar. Pull the remaining jars out and set them upside down in a safe place. After about 1 minute, turn each no-pop jar right-side up. If you do not hear a pop at this point you have two options. You can remove the ring and lid, clean the brim and attempt to re-can. Or, you can place the jar in the fridge and enjoy it a little sooner than later.
- After 12 hours you can move your jars to the next spot. Label each jar with the date it was canned. I also write the date six weeks from the canning date because the jam should be allowed to sit and set for at least six weeks.
- You are done!!!
A Note from the Author
This was my very first year preserving my pears as jam instead of sticking to my tried and true wine recipe. You can read my wine process in my article “Fresh Fruit Homemade Wine Recipe”. I have also used this same recipe for my plums and will use it again for my peaches and grapes when they ripen. As I gain lessons learned and pick up new tricks I will update this how-to. This recipe was super easy to execute and I am so happy with the results thus far and hope to only hear good news from those of you who use this article to make your own delicious homemade fresh fruit jams.
Looking for more?
For more delicious recipes by Lani visit www.evrything-evryday-mama.com
This content is accurate and true to the best of the author’s knowledge and is not meant to substitute for formal and individualized advice from a qualified professional.
© 2019 Lani Morris