A few weeks ago we snagged an awesome deal on organic Bartlett pears; 40 pounds for $20. And while I wasn’t exactly sure what I was going to do with all those pears at the time, I couldn’t resist the price so I bought them.
One almond pear tart and about 20 fresh pears later, I decided it was time to make some jam. 😉 But this time instead of making a batch of vanilla pear jam like I’ve done in the past, I decided to give spiced pear jam a try. And I’m so glad I did.
I ended up making two batches of this spiced pear jam for my little roadside vegetable stand, but now that all those pears are gone, I wish I had made a few more.
If you’ve never canned anything before, this recipe for spiced pear jam is for you! It’s so simple and straightforward {and delicious!} that once you make the first batch, you’ll want to make a few more to give away as gifts to friends and family.
This recipe, it’s a keeper. 🙂
~Mavis
Spiced Pear Jam for Home Canning
Ingredients
6 pounds pears {I used Bartlett}
4 cups sugar
1 1/2 tablespoons pumpkin pie spice
1 box {1.75 oz} pectin powder {I used Sure-Jell}
Instructions
Fill a boiling-water canner about 2/3 rds full with water and bring it to a boil.
Peel, core and chop the pears. Combine the pears, sugar, pumpkin pie spices and pectin in a large pot and bring to a boil. Reduce heat to medium-high and simmer at a low boil for 20 minutes or until the pears are soft. Once the pears have softened, you can either leave the pears as they are or smooth out the mixture with a potato masher. I prefer my jam a little on the chunky side so I don’t bother mashing them.
Ladle hot pear jam into 1/2 pint jars, leaving 1/4 inch head space. Remove air bubbles. Adjust 2 piece caps, and process in a boiling water canner for 10 minutes making sure water covers the tops of the jars by at least 2 inches.
Remove jars and place on a towel to cool. After 24 hours check the seals. If the lid springs back, jam is not sealed and refrigeration is necessary.
One recipe makes {8} 8 ounce jars or {4} pints.
Looking for a few more canning recipes? Search my Full List of Canning Recipes
Looking for a good canning book? Here’s a list of my favorites:
- Ball Complete Book of Home Preserving
- The Blue Chair Jam Cookbook
- Jam It, Pickle It, Cure It
- Food in Jars
- The Amish Canning Cookbook
- Not Your Mama’s Canning Book
Also, check out these tutorials if you’ve never used a canner before:
Tutorial: Hot Water Bath Canning
Tutorial: How to Use a Pressure Canner
Marybeth says
Sounds yummy.
Teri says
The recipe says to peel, yet the photos show peels on. How do the peels impact the jam?
Mavis Butterfield says
I used ripe Bartlett pears which had a very thin skin so I did not feel it was necessary to peel my pears.I did not feel it impacted the taste in my opinion.
Shirley says
How many cups of prepared fruit did you use as opposed to the weight? I have a tree that gives me small pears so lots of cores.
Jessica Jacobsen says
Scrolling through my emails and I swear it said “Spiced Pearl Jam.” Nothing like a mid 90’s rock band to date you!
Sharon D. says
🙂
Abby says
This sounds yummy!! What would it go on? Breads?
Nancy bell says
I’m making this today so probably won’t get a reply in time but I need to know,if it’s 6 lbs of pear before or after coring the pears, it makes a huge difference!
Mavis Butterfield says
Peel and core 6 pounds of pears. If your pears are ripe, there is very little waste. Also, I didn’t bother to peel mine. But you buy 6 pounds of pears. I hope that makes sense.
robyn says
I remember about 50 years ago I canned everything from a large garden. Of course I had my father around to help me.
Fast forward and now I’m sitting here in a pandemic wondering if I should buy a freezer for the basement. no that’s silly I said to myself…Just start canning again!!!
So I am searching “How Do’s for canning”
Thankfully I can do this once again..but I’m sure I be talking to dad at the same time.
What I am looking for are soups I may can. I love my soups and make them all the time…but wouldn’t it be great to have a few jars that I can pick from?
Please help give me some great soup recipes!!!
Hayley ward says
How much water do you put in the pot to boil the pectin powder and pears? It doesn’t specify.
Mavis Butterfield says
At no point do you add water to the pear mixture.
carolyn says
I made this today. I hope it gets thicker. Its very thin syrup.
Gwenn says
I made it a few weeks ago and it still hasn’t set. Can I un-seal it, bring it back to a boil, add more pectin, cook again then re-can it? It is SO GOOD but really thin.
Peggy C says
Same here. I’m going to redo mine with clear gel. Sure gel never thicken for me.
Paige says
Hi Ms. Mavis,
I made this recipe today to the T. The jam seems really runny. Any suggestions?
Pam says
Can you use a sugar substitute like Monk fruit or Stevia?
Jess says
First off I LOVED! This recipe and it turned out perfect. I didn’t have mine get thin like others mentioned. My kids and I love it, will definitely be a go to recipe.
I have a question though because I am new to canning. If my jars sealed(which they did) I can keep this out in pantry area, correct? It doesn’t need to be refrigerated.
Thank you so much!!
Janet says
Correct. If your jars sealed, there’s no need to refrigerate. For storage, just make sure to not stack them on top of each other or stack anything else on top of them. We remove our jar rings also. Highly recommend getting a Ball canning book. Best info for safe canning methods.
Kristin says
This has become a family favorite! Unfortunately, I didn’t get pears this year. Do you think it work with apples instead?
Kristin says
Just posting again to say I went ahead and made it with apples and it was wonderful!
Joseph Weinberger says
How many 8 oz jars will this recipe yield?
Mavis Butterfield says
One recipe makes {8} 8 ounce jars or {4} pints.
Lisa says
Made this last year and absolutely loved it. Gifted a jar to my sister and she said my niece devoured it, so I gave them another. Looking forward to making another batch soon from the pear tree I have.