My friend Christina came over on Sunday afternoon. She was waiting for her husband to finish helping my husband. (They worked really hard.) She had a box full of very ripe pears. So we made jam. She was remembering some pear jam a friend had given her once and that’s what we tried to recreate. We made four small batches, two using her boxes of Ball No-Sugar Pectin and the other two using my Pomona’s Pectin. The following recipe has the instructions for using Pomona’s Pectin only.
Chunky Spiced Pear Jam
Makes 2 pints and 1 half-pint, or 5 half-pints
- 3/4 cup honey
- 3 teaspoons Pomona’s Pectin powder
- 4 cups ripe, peeled, cored, coarsely chopped pears
- 1-1/2 teaspoons ground cinnamon
- 1/2 teaspoon ginger
- 1/4 cup lemon juice
- 4 teaspoons calcium water (included with Pomona’s Pectin package)
Put lids and rings in a pot that fits them. Cover with water. Bring to a boil, then turn off the heat and let stand, covered. Put pints and half pints in a pot that fits them. Cover with water. Bring to a boil, then turn off the heat and let stand, covered.
Fill water-process canner about half-way with water. Bring to a boil. Turn down the heat so it is still simmering, covered.
In a glass measuring cup, measure honey. Add pectin powder and mix thoroughly.
Put pears, cinnamon, ginger, lemon juice and calcium water in stainless steel saucepot. Mash lightly with potato masher. Bring to a boil.
Stirring constantly, add the honey-pectin mixture into the pears. Bring to a boil. Still stirring constantly, let boil for 2 minutes.
Ladle hot pear mixture into hot jars. Fill 1/2 inch from the top. Wipe jars clean. Apply lids and rings. Transfer jars to hot water bath canner. Boil for 10 minutes, adding time if you are above 1000 feet in elevation.
Move jars to a clean towel on the counter. Let sit undisturbed for 18 hours.
For more information, refer both to the instructions in the Pomona’s Pectin package and the Ball Blue Book of Preserving.
I’m sharing this recipe with Nourishing Jams, Jellies, Preserves and More! Blog Hop.
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