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Pear Jam Canning Recipe (with or without Pectin)

Pear Jam Canning Recipe (with or without Pectin)

It’s jam time! Today we’re making up some delicious jam from fresh pears. I’ll be demonstrating two different methods for making this jam – one way that uses powdered pectin, and one way that doesn’t require adding any pectin.

Pear Jam Canning Recipe (with or without Pectin)

Recipe by Great Lakes
5.0 from 110 votes
Course: Food Preservation & StorageCuisine: AmericanDifficulty: Medium
Servings

3

Pints
Prep time

30

minutes
Cooking time

40

minutes
Total time

1

hour 

10

minutes

Ingredients

  • Pectin Version
  • 2 1/2 Lbs Pears (this weight is after removing stems and cores)

  • 3 Cups Sugar

  • 1/4 Cup Lemon juice

  • 1.75 Oz Pectin powder (1 regular box)

  • No Pectin Version
  • 2 1/2 Lbs Pears (this weight is after removing stems and cores)

  • 3 Cups Sugar

  • 1/4 Cup Lemon juice

Directions

  • Pectin Version
  • Cut pears up into small cubes, discarding stems and cores.
  • Place fruit into large pot. Stir in lemon juice, and then stir in powdered pectin.
  • Turn heat to high and bring to a full boil. Stir in the sugar.
  • Bring back up to a full boil, and boil for 1 entire minute, stirring frequently.
  • Turn off heat. If foam forms on top, skim off and discard.
  • If you want a smoother jam, blend mixture with an immersion blender or potato masher.
  • Ladle hot jam into sanitized, hot jars, leaving 1/2″ headspace for pints and 1/4″ headspace for half-pints.
  • De-bubble and wipe rims. Add lids and rings. Process in hot water bath canner for 10 minutes for pints and half-pints (adjusted for high altitude, if needed).
  • Non-Pectin Version
  • Cut pears up into small cubes, discarding stems and cores.
  • Place fruit into large bowl. Stir in lemon juice and sugar. Cover bowl with plastic wrap and refrigerate for 12-24 hours.
  • Place mixture into large pot. Bring to a boil on high heat, stirring frequently.
  • Reduce heat to a high simmer. Keep cooking for about 10-15 minutes, or until mixture reaches 220 degrees F (check regularly with food thermometer).
  • Turn off heat when it reaches 220 degrees F. If you want a smoother jam, blend mixture with an immersion blender or potato masher.
  • Ladle hot jam into sanitized, hot jars, leaving 1/2″ headspace for pints and 1/4″ headspace for half-pints.
  • De-bubble and wipe rims. Add lids and rings. Process in hot water bath canner for 10 minutes for pints and half-pints (adjusted for high altitude, if needed).

Recipe Video