How to Make Pear Jam - A Step-by-Step Guide

Pear jam is a delicious and versatile spread that can be enjoyed on toast, scones, or paired with cheese on a charcuterie board. It’s a great way to preserve the sweet and juicy flavors of ripe pears, and it’s surprisingly easy to make at home. Whether you have an abundance of fresh pears from your own tree or you picked up a bunch from the farmers market, making pear jam is a great way to make the most of this seasonal fruit.

One of the best things about making your own pear jam is t...

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Ingredients

  • 4 ½ cups mashed ripe pears
  • ¼ cup lemon juice
  • 3 tablespoons powdered fruit pectin
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground cloves
  • ½ teaspoon ground allspice
  • ½ teaspoon ground nutmeg
  • 7 ½ cups white sugar
  • 1 teaspoon butter
  • 8 half-pint canning jars with lids and rings, or as needed

Information

  • Prep Time: 20 mins
  • Cook Time: 20 mins
  • Total Time: 40 mins
  • Servings: 64
  • Yield: 8 (1/2-pint) jars

  • Gather all ingredients.
  • Mix pears, lemon juice, fruit pectin, cinnamon, cloves, allspice, and nutmeg 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.
  • 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.
  • 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.
  • 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.
  • Nutrition

    99 cal.

    • Total Fat: 0g
    • Cholesterol: 0mg
    • Sodium: 1mg
    • Total Carbohydrate: 25g
    • Dietary Fiber: 0g
    • Total Sugars: 25g
    • Protein: 0g
    • Vitamin C: 1mg
    • Calcium: 2mg
    • Potassium: 16mg