Pear Jam
📜 Collection: Gail Collection | ✍️ Attribution: Ann Seranne | 📂 Category: Preserves A classic homemade pear jam recipe adapted from The Complete Book of Home Preserving. This fruit preserve features fresh pears simmered with citrus and sugar until reaching the ideal jellying point.
| Prep Time | Cook Time | Inactive / Chill Time | Yield / Servings |
|---|---|---|---|
| 30 mins | 25 mins | None | Yields approximately 4-6 half-pints |
🔪 Key Equipment
- Large saucepan
- Candy thermometer
- Glass canning jars
- Measuring cups
Ingredients
Main Ingredients (Per Quart of Prepared Fruit)
| Measurements | Ingredients | Prep / Notes |
|---|---|---|
| 1 quart (2 lbs) | Pears | Prepared, washed, peeled, cored, and crushed |
| 1/2 cup | Water | Or orange juice |
| 3 cups | Sugar | Granulated |
| 1/2 cup | Lemon Juice | Freshly squeezed |
For Variations
| Measurements | Ingredients | Prep / Notes |
|---|---|---|
| As needed | Apples | Optional addition |
| As needed | Pineapple | Optional addition |
| Rind of 1 | Lemon | Grated |
Instructions
Step 1: Prepare and Simmer the Fruit
- Wash, peel, core, and crush the Pears. Measure the prepared fruit.
- For each quart of prepared pears, add 1/2 cup of Water or Orange Juice.
- Bring the mixture to a boil and cook for 10 minutes until softened.
Step 2: Add Sugar and Boil to Jellying Point
- For each quart of the initial fruit mixture, stir in 3 cups of Sugar and 1/2 cup of Lemon Juice.
- Cook rapidly, stirring frequently, to the jellying point (222°F on a candy thermometer) until thick and glossy.
Step 3: Cool and Jar
- Let the jam cool slightly.
- Pour the warm jam into glass jars and seal immediately.
💡 Make-Ahead & Storage: Store sealed glass jars in a cool, dark place for up to one year. Refrigerate after opening and consume within 3 weeks.
Original Recipe Scan
