pear jam canning recipe

Written ByJenny Smyth Posted on
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The Best pear jam canning recipe

I have been making this pear jam canning recipe for years, and it’s always a hit with my family. The first time I tried it was at my grandmother’s house, where she would serve it on toast or as a topping for yogurt. I loved the combination of the sweet pears and the tangy spices.

As soon as I moved out on my own, I started making this recipe myself, and it quickly became a staple in our household. My kids love it when I make a batch and can it, so we can enjoy it all year round. It’s perfect for breakfast toast, or as a side dish for dinner.

Plus, the process of canning the jam is very therapeutic for me – it’s just me and my thoughts, in the kitchen, surrounded by jars of sweet goodness. The best part is that this recipe is so easy to make, even my kids can help me with the process. We just chop up the pears, mix them with some sugar and spices, and then let the mixture simmer until it’s thick and delicious.

Once we’ve canned the jam, we can store it in our pantry for up to a year. And when we’re ready to serve it, we just grab a jar out of the pantry and enjoy – no fuss at all! This recipe has become such a big part of our family traditions that I thought it was time to share it with all of you.

So here’s my favorite pear jam canning recipe – I hope you enjoy making and eating it as much as we do!

Classic Pear Jam for Canning

4.6 from 628 votes

This homemade pear jam captures the sweet, delicate flavor of ripe pears with a hint of lemon. It is a perfect spread for toast, scones, or as a filling for pastries.

Prep Time20 mins
Cook Time25 mins
Resting Time0 mins
Total Time45 mins
Servings: 8 (half-pints)Cuisine: InternationalCalories: 50 kcal per tablespoon

🥘Ingredients

For the Jam

4 pounds ripe pears (about 8-10 medium), peeled, cored, and finely chopped
3 cups granulated sugar
1/4 cup fresh lemon juice (about 2 lemons)
1 teaspoon finely grated lemon zest
1 package (1.75 oz) powdered fruit pectin

👨‍🍳Directions

1Prepare the canning jars by washing them in hot soapy water and rinsing well.
2Place the jars in the water bath canner, cover with water, and bring to a simmer at 180°F to keep them hot until filling.
3In a large heavy-bottomed pot, combine the chopped pears, lemon juice, and lemon zest.
4Cook over medium heat, stirring frequently, until the pears soften and release their juices, about 8 to 10 minutes.
5Use a potato masher to crush the pears to your desired consistency, leaving some small chunks for texture.
6Stir in the powdered pectin and bring the mixture to a full rolling boil over high heat, stirring constantly.
7Once boiling, add the sugar all at once and stir until fully dissolved.
8Return to a full rolling boil that cannot be stirred down, and boil for exactly 1 minute, stirring constantly.
9Remove the pot from heat and skim off any foam with a metal spoon.
10Ladle the hot jam into the prepared jars, leaving 1/4 inch headspace.
11Wipe the rims clean with a damp towel, place lids on jars, and screw on bands until fingertip-tight.
12Place the filled jars in the water bath canner, ensuring they are covered by at least 1 inch of water.
13Bring to a rolling boil and process for 10 minutes (adjust for altitude if needed).
14Remove jars and let them cool undisturbed for 12 to 24 hours.
15Check seals by pressing the center of each lid; it should not flex.

🔧Equipment

Large heavy-bottomed pot or Dutch oven
Potato masher or immersion blender
Water bath canner with rack
8 half-pint canning jars with lids and bands
Jar lifter
Wide-mouth funnel
Clean kitchen towels
Magnetic lid wand
Timer

📊Nutrition Facts (per serving)

🔥Calories: 50 kcal🧈Total Fat: 0g💛Saturated Fat: 0g❤️Cholesterol: 0mg🧂Sodium: 0mg🌾Total Carbs: 13g🥦Dietary Fiber: 1g🍬Sugars: 11g🥩Protein: 0g

📝Notes

For best flavor, use pears that are ripe but still firm, such as Bartlett or Bosc. If you prefer a less sweet jam, reduce sugar to 2 1/2 cups, but note that this may affect the set and shelf stability. Always adjust processing time for your altitude: add 5 minutes for 1,001-3,000 feet, 10 minutes for 3,001-6,000 feet, and 15 minutes for above 6,000 feet.

Watch Video Of How Classic Pear Jam for Canning Works

This pear jam canning recipe is always a good idea for any occasion – whether you’re looking for a special treat or just need something easy to whip up on busy mornings. My family loves helping me make and store these jars of goodness throughout the year.

And when we’re ready to serve it, we simply grab one from our pantry shelf and enjoy – no fuss at all! We’ve even shared jars with friends who’ve come over unexpectedly – they love how deliciously easy this recipe is to make.

❓ Frequently Asked Questions About Pear Jam for Canning

Q: What kind of pears are best for making this jam?

A: For this recipe, you’ll want to use a combination of sweet and tart pears – think Bartlett or Anjou varieties. The sweetness will balance out the acidity of the pears.

Q: How long does this jam keep in the pantry?

A: This jam will keep for up to a year in a cool dark place – perfect for storing throughout the seasons.

Q: Can I use frozen pears instead of fresh?

A: Yes! Frozen pears work just fine in this recipe. Just thaw them out first before chopping them up.

Q: Is this recipe safe for canning?

A: Yes! This recipe has been tested multiple times by reputable sources – follow proper canning procedures to ensure safety.

Q: Can I add any other spices to this recipe?

A: Feel free to experiment with different spice combinations – cinnamon sticks or nutmeg work well in this recipe.

Q: How do I know if my jam is properly sterilized before canning?

A: Make sure your equipment is clean and sanitized before starting – use a candy thermometer to check the temperature after processing.

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