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Spiced Pear Jam for Home Canning Recipe

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This Spiced Pear Jam recipe combines the natural sweetness of Bartlett pears with warm pumpkin pie spices and pectin to create a flavorful, slightly chunky jam perfect for home canning. The jam is cooked on the stovetop and preserved using a boiling water canner, resulting in delicious, shelf-stable jars of spiced pear goodness.

Ingredients

Jam Ingredients

  • 6 pounds Bartlett pears, peeled, cored, and chopped
  • 4 cups sugar
  • 1 1/2 tablespoons pumpkin pie spice
  • 1 box (1.75 oz) pectin powder (Sure-Jell)

Instructions

  1. Prepare the Canning Equipment: Fill a boiling-water canner about two-thirds full with water and bring it to a rolling boil to sanitize the jars and prepare for processing.
  2. Prepare the Pears: Peel, core, and chop 6 pounds of Bartlett pears into chunks suitable for cooking.
  3. Cook the Jam: In a large pot, combine the pears, 4 cups sugar, 1 1/2 tablespoons pumpkin pie spice, and 1.75 oz pectin powder. Bring the mixture to a boil over medium-high heat. Once boiling, reduce the heat slightly to maintain a low boil and simmer for 20 minutes or until the pears are soft.
  4. Optional Mashing: After the pears soften, either leave the mixture chunky or gently mash the pears with a potato masher to your desired consistency. This recipe prefers a slightly chunky texture.
  5. Fill the Jars: Ladle the hot jam into sterilized 1/2 pint jars, leaving a 1/4 inch headspace at the top. Remove any air bubbles using a non-metallic spatula or bubble remover.
  6. Seal the Jars: Wipe the rims clean, place the 2-piece lids on the jars, and screw on the bands until fingertip-tight.
  7. Process in Boiling Water Canner: Place the filled jars in the boiling water canner, ensuring water covers the tops of the jars by at least 2 inches. Process the jars for 10 minutes at a rolling boil.
  8. Cool and Seal Check: Carefully remove the jars and place them on a towel to cool undisturbed for 24 hours. After cooling, check the seal of each jar by pressing the center of the lid. If it springs back, the jar did not seal properly and the jam must be refrigerated.

Notes

  • Use Bartlett pears for their sweetness and texture, but other pear varieties can be substituted with similar results.
  • Ensure jars and lids are properly sterilized before filling to avoid contamination.
  • The pumpkin pie spice adds warm autumnal notes but can be adjusted or omitted for different flavor profiles.
  • If you prefer smoother jam, gently mash pears after cooking or use an immersion blender briefly.
  • Store sealed jars in a cool, dark place. Unsealed jars should be refrigerated and used within a few weeks.

Find it online: http://bitezly.com/spiced-pear-jam-for-home-canning-recipe/