Four simple ingredients and time is all that is needed to put together this deliciously sweet and unique pear jam that you will want to share with family and friends!
If you are sitting on an abundance of pears, then this perfect pear jam may be just what you need to whip up. I have found that canning my own jams and jellies to be one of the most gratifying things. Not only is it a great way to use an abundance of fruit or veggies, it’s nice to do as a gesture for others.
It also gives you something to barter when money gets tight.
This pear jam is especially gratifying because it is versatile – if you have fresh pears, you can take that route. But this jam also works well with canned pears.
I have found that canned pears are one of the most donated fruits at the local food bank, too. If you use your local food bank as a resource (and many of us do!), then you can almost receive too many cans. In that case, this jam recipe is a great way to relieve your pantry and yet make your kids something that they’ll love.
Especially paired with peanut butter and bread.
Perfect Pear Jam
Pears are naturally low in pectin – so using a low-sugar pectin (or any pectin for that matter) is critical. I have tried making pear jam without pectin and it doesn’t always yield successful results. Therefore, I rely on Sure-Jell low sugar pectin as its always been reliable for my jam sets.
To get started on this jam, you’ll want to gather low sugar pectin with ripe pears (canned or fresh), sugar, and a bit of lemon juice.
This recipe makes (5) half pint jars. I much prefer the wide mouth, pint jars (available at Walmart for around $9.53/dozen). If you can’t find those, then the narrower lid half pint work well, too. Or, opt for jelly jars if you want to gift a smaller amount to more people.
I have found that half pint jars are indeed the perfect size – not too much, but not too little.
LOOKING FOR MORE JAM/JELLY RECIPES?
- Prickly Pear Jelly
- Lavender Jelly
- Brandied Apple Jam
- Tomato Basil Jam
- Old Fashioned Grape Jam
- Spicy Red Pepper Jam
- Corn Cob Jelly
- Strawberry Thyme Jam
Did you make this jam? If you did, please take a second to rate the recipe and leave a review. I’d love to know if you enjoyed this twist on a traditional!
Perfect Pear Jam
- 3 lbs slightly under-ripe pears Bosc, Bartlett, Anjou, Comice (can use canned pears, drain syrup and dice)
- 1 lemon zested and juiced
- 4 C granulated sugar
- 1 pkg low sugar pectin
- Peel pears. Cut into quarters and remove stem and ends. Chop pears into small chunks.
- Transfer pears, lemon juice, and pectin to a large stockpot.
- Heat to a boil, stirring constantly. Pears will break down; should you have an immersion blender, you can blend them down a bit further, too.
- After 10-12 minutes, fruit should be soft. Use an immersion blender or mash with a masher to smoothen out jam.
- Stir in sugar; return mixture to a rolling boil. Boil for an additional 5-15 minutes, until the jam thickens and reaches a temperature of 220 degrees on your thermometer.
- Once mixture reaches desired temp, ladle into into sterilized jars and fill to 1/2" of the top rim. Top with lids and bands, finger tip tight.
- Process in water bath canner for 10 minutes; remove from water bath canner and allow jars to set (may take up to 48 hours).
Can I use canned pears?
Absolutely – I suggest draining the syrup, and dicing the pears. I have used fresh and canned pears and both yield successful results.
Canned pears tend to be more ripe than fresh pears.