Serve a wonderful surprise for your family and friends by making this apple pear jam recipe. The wonderful combination of fresh apples and fresh pears, plus a hint of spice from the cinnamon, will feel like a warm embrace on cold winter days. Smear the pear apple jam on some slices of freshly baked artisan bread, and serve it with hot ginger tea for a comforting breakfast.
Tips on Making Apple Pear Jam
Making your own pear jam is easier than you think. When canned, with a little ribbon and tag on the lid, they make nice holiday presents! But before we head to the kitchen, here are must-know tips on making this pear apple jam recipe.
- Bartlett pears are the best. They’re the perfect pear for jam because of their firm flesh and vibrant pear flavor. But you can use other pear varieties like cornice, keiffer, bosc, and anjou. For apples, Granny Smith holds the top spot for its bright flavor.
- Buy slightly under ripe pears that have a smooth skin and firm flesh. Over ripe ones tend to develop tiny hard stones called grits, which are safe to eat but not really pleasant in a jam.
- Chop the fruits in bigger chunks if you prefer a chunky jam similar to this pear preserves recipe, and cut them smaller if you’re aiming for a finer jam.
- Don’t shortcut macerating the fruits. The ideal is 12 to 24 hours, but at least 4 hours will do. Soaking them in sugar releases their own juice which helps the jam gel later on, as well as firming up the flesh so that it won’t get mushy and turn into a pear sauce. Moreover, lemon helps them not turn brown. It also adds natural pectin.
- Add other delicious ingredients like a dash of green cardamom, ginger, or nutmeg, for instance, for a spiced pear jam! Vanilla beans will work, too.
- Water bath canning is not required, but it makes them shelf stable for a longer period of time. Check the recipe notes for instructions.
- Prefer a low sugar jam? You can cut the sugar down to ¼ cup and use low sugar pectin to still obtain a good gel consistency.
How To Make Apple Pear Jam
This apple pear jam recipe makes the perfect fall bread spread. It’s not too sweet, it comes out with the perfect jam texture, and has just a bit of spice from the cinnamon.
Ingredients
- ¾ lb pears, cored and roughly chopped, no need to peel
- ¾ lb apples, cored and roughly chopped, no need to peel
- 1 cup granulated sugar
- 1 stick cinnamon
- lemon juice, from 1 lemon
- 2 tbsp pine nuts, roasted (optional)
- ⅛ tsp ground allspice
- ⅛ tsp ground green cardamom
For Serving:
- accompaniments of your choice
Instructions
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Combine all your ingredients except for the pine nuts, which are optional, in a soup pot over low heat.
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Bring mixture to a simmer and continue simmering for at least 30 minutes or until the jam has reduced by ¾’s its original content. Stir frequently, as the jam will burn easily.
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Once done, remove and discard the cinnamon.
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Add the pine nuts and puree the mixture with a stick blender until smooth.
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Transfer to any container of your choice and set aside to cool down at room temperature. Your jam will continue to thicken as it cools down.
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Set aside in a chilled area and allow to further firm up, anywhere from 3 to 6 hours.
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Serve with any accompaniment of your choice.
Recipe Notes
Here’s how to preserve it using water bath canning method:
- Prepare a water bath canner as you cook the jam. Sterilize the canning jars and lids, too, by placing them in boiling water for at least 5 minutes. Set aside on a kitchen towel lined baking sheet once done.
- Once the jam is done, immediately fill them into the sterilized jars leaving at least ¼ inch space from the top. Seal the jars.
- Submerge the filled jars into the water bath canner for 5 to 10 minutes.
- Place the jars on a kitchen towel lined baking sheet or cooling rack to cool completely.
Nutrition
- Sugar: 90g
- :
- Calcium: 31mg
- Calories: 430kcal
- Carbohydrates: 102g
- Fat: 5g
- Fiber: 7g
- Iron: 1mg
- Monounsaturated Fat: 1g
- Polyunsaturated Fat: 2g
- Potassium: 301mg
- Protein: 2g
- Saturated Fat: 1g
- Sodium: 3mg
- Vitamin A: 95IU
- Vitamin C: 10mg
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Frequently Asked Questions
Do you need to peel pears for jam?
To peel or not to peel the pears for jam is a matter of personal preference. Ideally, if you want a fine jam, you would peel the pears and apples. But some people like to keep the peels on to keep the extra nutrients and vitamins in them. If you prefer the latter, be sure to wash the fruits thoroughly to get rid of any dirt and chemicals that might have been applied to them.
How do you thicken pear jam?
The jam will appear runny while it is still hot. You’ll see the thickening power of pectin as it cools. But if it has already cooled down and is still runny, you can simply put it back in the pot and cook it again. Reduce it to your liking, or add more pectin.
How long does homemade jam last?
Your homemade apple pear jam will last for 2 weeks when kept in an airtight container and refrigerated. When properly canned using the water bath canning method, it’ll stay good for 18 months. It is safe to keep canned jam at room temperature and away from direct sunlight. Refrigerate it once opened, and consume it within 3 weeks.
Conclusion
Whether it's for a warm cozy breakfast, or as a gift, this apple pear jam surely won’t disappoint. Whip up a batch today! Save the rest, or share the delight by sending your friends a jar.Have your own special recipe to share? Submit Your Recipe Today!
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