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Pear Jam

This pear jam 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.

Close up on a jar of pear jam with a spoonful coming out.
Prep Time:
20 mins
Cook Time:
20 mins
Total Time:
40 mins
Servings:
64
Yield:
8 (½-pint) jars
Jump to Nutrition Facts

Ingredients

Original recipe (1X) yields 64 servings

  • 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

Directions

  1. Gather all ingredients.

    All ingredients gathered to make pear jam.

    Dotdash Meredith Food Studios

  2. Mix pears, lemon juice, fruit pectin, cinnamon, cloves, allspice, and nutmeg in a large heavy pot; bring to a boil, stirring constantly.

    Ingredients added to pot, coming to a boil and stirring constantly.

    Dotdash Meredith Food Studios

  3. Add sugar all at once, stirring, and bring back to a full rolling boil. Boil for 1 minute.

    Sugar added all at once and coming to a rolling boil.

    Dotdash Meredith Food Studios

  4. Mix in butter to settle foam.

    Butter mixed in to settle the foam.

    Dotdash Meredith Food Studios

  5. Sterilize the jars and lids in boiling water for at least 5 minutes.

    Jars and lids sterilizing in boiling water.

    Dotdash Meredith Food Studios

  6. 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.

    Jars filled, topped with lids and screw-on rings.

    Dotdash Meredith Food Studios

  7. 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.

    Jars placed on a rack in a stock pot of boiling water.

    Dotdash Meredith Food Studios

  8. 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.

    Jars removed and placed on a cloth-covered wood surface until cool.

    Dotdash Meredith Food Studios

Nutrition Facts (per serving)

99 Calories
0g Fat
26g Carbs
0g Protein
Nutrition Facts
Servings Per Recipe 64
Calories 99
% Daily Value *
Total Fat 0g 0%
Saturated Fat 0g 0%
Cholesterol 0mg 0%
Sodium 2mg 0%
Total Carbohydrate 26g 9%
Dietary Fiber 0g 1%
Total Sugars 24g
Protein 0g 0%
Vitamin C 1mg 1%
Calcium 2mg 0%
Iron 0mg 0%
Potassium 14mg 0%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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