Pear Jam Recipes for Canning: Sweeten Up Your Pantry
Pear jam is a delicious and versatile treat that can be enjoyed on toast, biscuits, or even as a topping for yogurt. It's also a fantastic way to preserve the juicy sweetness of ripe pears. If you're looking to add some unique flavor to your pantry, canning pear jam is a great option.
Here are a few recipes to get you started:
Classic Pear Jam
This recipe features a simple combination of pears, sugar, and lemon juice, resulting in a classic, sweet, and tart jam.
Ingredients:
- 4 pounds ripe pears, peeled, cored, and chopped
- 4 cups granulated sugar
- 1/2 cup lemon juice
Instructions:
- Prepare the pears: Peel, core, and chop the pears into small pieces.
- Combine ingredients: In a large saucepan, combine the chopped pears, sugar, and lemon juice. Bring to a boil over medium heat, stirring frequently until the sugar dissolves.
- Cook and thicken: Reduce heat to low and simmer, uncovered, for 30-45 minutes, or until the jam reaches setting point. To test for setting point, place a small amount of jam on a chilled plate. If it wrinkles when you push it with your finger, it's ready.
- Can the jam: Ladle hot jam into sterilized jars, leaving 1/4 inch headspace. Wipe the jar rims clean, secure lids and rings, and process in a boiling water bath for 10 minutes.
- Cool and store: Remove jars from the canner and let cool completely. Once cool, check the lids for a good seal (they should be indented). Store the jam in a cool, dark place for up to a year.
Spiced Pear Jam
This recipe adds warmth and depth to the classic pear jam with the addition of cinnamon and ginger.
Ingredients:
- 4 pounds ripe pears, peeled, cored, and chopped
- 4 cups granulated sugar
- 1/2 cup lemon juice
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
Instructions:
- Prepare the pears: Peel, core, and chop the pears into small pieces.
- Combine ingredients: In a large saucepan, combine the chopped pears, sugar, lemon juice, cinnamon, and ginger. Bring to a boil over medium heat, stirring frequently until the sugar dissolves.
- Cook and thicken: Reduce heat to low and simmer, uncovered, for 30-45 minutes, or until the jam reaches setting point. To test for setting point, place a small amount of jam on a chilled plate. If it wrinkles when you push it with your finger, it's ready.
- Can the jam: Ladle hot jam into sterilized jars, leaving 1/4 inch headspace. Wipe the jar rims clean, secure lids and rings, and process in a boiling water bath for 10 minutes.
- Cool and store: Remove jars from the canner and let cool completely. Once cool, check the lids for a good seal (they should be indented). Store the jam in a cool, dark place for up to a year.
Tips for Making Pear Jam:
- Choose ripe pears: Ripe pears will be soft to the touch and have a sweet aroma.
- Use a good quality sugar: While you can use brown sugar, granulated sugar works best for canning.
- Add pectin for faster setting: For a quicker setting jam, add pectin according to the package instructions.
- Test for setting point: It's important to test for setting point to ensure the jam will properly set.
- Sterilize jars and lids: Always sterilize your jars and lids before canning to prevent spoilage.
Enjoy your delicious homemade pear jam!
