Pear Jam 2013

Sounds like a rock concert, doesn't it?

pear jam has that rock star glam

Pear jam is one of those wonderful recipes Joe and I came across last year after being gifted with so many pears (yeah Teri!).  I don't even remember where the recipe came from but it is such a fantastically fall-tasting jam.  Fall-tasting, you know what I mean.  Warming, spicy, sweet and wholesome.  This jam is it.  It beats the pants off of pear butter in how easy it is to make.  Pear butter is good but takes a lot of cranking on that food mill.  We loved pear jam so much we made it again this year and added allspice to the recipe.

As is, this recipe made just shy of two and a half pints (we filled a pint, a half pint and almost another pint).  Feel free to double or triple the recipe.  Joe and I plan to next time.   

Pear Jam  

8 cups pears, peeled, cored and chopped into small pieces
4 cups sugar
1/2 tsp cinnamon
1/2 tsp clove
1/2 tsp allspice
lemon juice to coat pears

small diced pears

The longest part of making this recipe is peeling and cutting the pears.  Dice the pears as small as you desire, but keep in mind that they won't cook down into mush.  If you want to be able to spread this jam on toast you will want to cut small pear bits.

Place the pears into a large pot and toss with lemon juice to prevent browning.  Add the sugar and spices and stir.  Heat and simmer for about 2 hours.  Don't over heat and scorch your jam.

Pear jam for breakfast

While your jam is cooking, prepare canning jars in hot water bath.  We put the lids in a small sauce pan on the back of the stove to heat up separately.  Remember to never reuse the lids.  Reusing rings as long as they are not bent or rusty is fine.  

After about two hours the pears will be nice and thick.  No pectin is needed.  Rock star indeed.

Ladle hot jam into hot jars, put the lids and rings on tight; wrapping a towel around the jar helps prevent burning your hands.  Place the jars into the hot water bath.  Process in the hot water bath for 10 minutes.  Remove and let set on the counter to cool and seal.  Ping!

We have only used pears for this recipe but apples would be just as amazing.  Most recipes that use apples can be made with pears and vice-verse.

 Rock on, fall.