30 Ratings
  • 5 Rating Star 20
  • 4 Rating Star 6
  • 3 Rating Star 3
  • 2 Rating Star 1

This 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. Enjoy!

prep:
20 mins
cook:
15 mins
total:
1 hr 35 mins
stand:
1 hr
Servings:
64
Max Servings:
64
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Ingredients

Directions

  • Mix pears, fruit pectin, cinnamon, cloves, allspice, nutmeg, and lemon juice in a large heavy pot; bring to a boil, stirring constantly. Add sugar all at once, stirring, and bring back to a full rolling boil. Boil for 1 minute. Mix in butter to settle foam.

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

  • 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.

  • 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.

Nutrition Facts

98.53 calories; 0.05 g protein; 25.37 g carbohydrates; 0.4 g dietary-fiber; 24.58 g sugars; 0.09 g fat; 0.05 g saturated-fat; 0.17 mg cholesterol; 5.11 IU vitamin-a-iu; 0.02 mg niacin-equivalents; 0 mg vitamin-b6; 0.95 mg vitamin-c; 0.98 mcg folate; 1.97 mg calcium; 0.03 mg iron; 1 mg magnesium; 16.05 mg potassium; 0.63 mg sodium; 0 mg thiamin; 0.82 calories-from-fat; 98 percent-of-calories-from-carbs; 0 percent-of-calories-from-fat; 0 percent-of-calories-from-protein; 0 percent-of-calories-from-sat-fat


Reviews (23)

Read All Reviews

Most helpful positive review

mommyof3
08/06/2013
Oh my goodness!! This recipe is TERRIFIC!!! My kids and I are licking the spoons and pots as I write this:) I followed the recipe exactly except I decreased the sugar to 4 1/2 Cups. I used very ripe pears and the jam is REALLY sweet. I could have almost used even less sugar and it would have been sweet enough. But it is still very very good. Thank you for this keeper!! Now I am hoping our pear tree will produce as well next summer so I can make this again!!!:)
(24)

Most helpful critical review

Anonymous
10/27/2015
mine never set...followed directions to the letter other than only adding 4.5 cups sugar...
30 Ratings
  • 5 Rating Star 20
  • 4 Rating Star 6
  • 3 Rating Star 3
  • 2 Rating Star 1
mommyof3
08/06/2013
Oh my goodness!! This recipe is TERRIFIC!!! My kids and I are licking the spoons and pots as I write this:) I followed the recipe exactly except I decreased the sugar to 4 1/2 Cups. I used very ripe pears and the jam is REALLY sweet. I could have almost used even less sugar and it would have been sweet enough. But it is still very very good. Thank you for this keeper!! Now I am hoping our pear tree will produce as well next summer so I can make this again!!!:)
(24)
Karen
09/09/2012
Give it 4 1/2 stars. Was alittle sweet but the flavor was there with the spices.Did not have powdered pectin and had the liquid version. Used 1 package (3oz) and added it last after it started into a full boil. I continued to cood for another 1min. Turned out well. I had alot of pears and was looking for recipes. I made pear bread and used the pear jam over it. It was delish.
(17)
JLogtenberg
09/17/2013
So easy to make all my cans sealed! I did reduce the sugar to 3 cups. Once I tasted it with the 3 cups in it I didn't need it any sweeter. I also reduced the spices in half per one of the recommendations. I like that the spice doesn't overwhelm the pear flavour.
(17)
Kay
10/30/2012
I made two batches of this recipe. I only used four cups of sugar and suited my sweet tooth just fine! This recipe reminds me of Apple butter. On the second batch I used only four cups of sugar and cut each spice in half. Could actually taste more of the pear flavor in this batch. This recipe is so easy and delicious. It's a "keeper" in my cookbook!
(7)
Cryptic Cleese
10/11/2016
My whole family loved this! In case you're wondering the recipe requires 6-8 pears. If you half the sugar and spices you'll still need the 1/4 cup of lemon juice 1 tsp of butter and 3 tbsp of pectin. This recipe yields around 8 jelly jars worth.
(7)
Amie
09/14/2014
This recipe turned out great! I used low sugar pectin and only added 2 cups of sugar and it is still plenty sweet.
(5)
Roger.L
04/15/2017
This is a fantastic jam that has become a family favourite and have given this gem of a jam to many friends and family. There were no changes to make as I have with many recipes. An absolute must to try with no disappointments from anyone who's tasted it. Also makes a fabulous glaze on any meat dish.
(2)
Kgraves
09/20/2015
I only changed the amount of sugar to 4 cups per other's suggestions. It turned out wonderful! I used starkrimson pears which is why my pears are more red compared to other photos.
(1)
Sue Miller
09/26/2015
good but all I could taste was lemon juice. hopefully when it cools and sets it won't be as strong.
(1)