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
8 half-pint jars


  • 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


  1. Gather all ingredients.

    All ingredients gathered to make pear jam.

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  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.

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  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.

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

    Jars and lids sterilizing in boiling water.

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  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.

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  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.

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  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
25g Carbs
0g Protein
Nutrition Facts
Servings Per Recipe 64
Calories 99
% Daily Value *
Total Fat 0g 0%
Cholesterol 0mg 0%
Sodium 1mg 0%
Total Carbohydrate 25g 9%
Dietary Fiber 0g 1%
Total Sugars 25g
Protein 0g
Vitamin C 1mg 5%
Calcium 2mg 0%
Potassium 16mg 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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