For the holidays this year, I tried out a new recipe for Cinnamon Pear Jam and gave it out as gifts. It turned out to be the new favorite! I originally saw a a few similar recipes while wandering around Pinterest, which is what gave me the idea, but some of the instructions didn’t sound quite right with my previous jam making experience. So, I used those as a starting point and sort of made up my own recipe. I’ve had several requests for the instructions, but I just hadn’t gotten around to writing it up. So, sorry for the delay, but here it is!
And don’t forget that you can check out my complete, illustrated, canning instructions on hubpages here: Canning Homemade Jams, Jellies, Preserves, and More.
Cinnamon Pear Jam
8-10 medium bartlett pears, very ripe
3/4 cups water
1 tbsp lemon juice
1 tbsp butter
1/2 to 1 tsp cinnamon
1/4 tsp nutmeg
3 cups sugar
1 box Sure-Jell powdered pectin
Sterilize your jars, lids, and rings according to my instructions here: Canning Homemade Jams, Jellies, Preserves, and More and keep them hot. Place a ceramic plate in the freezer for testing later.
Peal and dice the pears into 1 inch chunks and mix with lemon juice. Place pears and approximately 3/4 cup water in a large pot over high heat and bring to boil. Boil approximately 5 minutes or until the mixture starts to thicken and cook down, then use a potato masher to mash the pears as they cook. This will help bring out more flavor while keeping a nice chunky texture. Add nutmeg and cinnamon to taste (I preferred more cinnamon and added a little more than 1 tsp). Add sugar, stirring until fully combined and return to boil. Add the butter to help reduce foaming.
Next, add powdered pectin, stirring continuously. Return to a roiling boil and continue to boil and stir for 1 minute. Then, remove your ceramic plate from the freezer and place a small dollop of the jam onto the plate. Let cool for 30 seconds, then run your finger through the jam. If the jam is thin and runs back together, boil for 1 more minute and repeat the test. If the jam is firm and the channel you made with your finger remains, it’s ready! Turn of the heat! This is also a great time for a taste test. If you think it needs a bit more cinnamon, nutmeg, etc., you can add it quickly, boil a bit more and then remove from heat.
Ladle the jam into your hot, sterilized jars, leaving 1/4 inch head space. Carefully wipe the rims of the jars with a damp paper towel. Place the lids and rings on the jars, securing tightly. Then process the jars in a boiling water bath for 10 minutes. Let sit over night, then check the lids to make sure the jars sealed properly. If a jar did not seal all the way, place in refrigerator and use within 2 weeks. Properly sterilized and sealed jars should keep for approximately 1 year.
Makes about 6-7 half pints.