Pear-Apple Jam is a low-sugar or low-honey cooked jam made with Pomona’s Universal Pectin. Pomona’s Pectin contains no sugar or preservatives and jells reliably with low amounts of any sweetener.
Notes
Option: If you like maple syrup, try this recipe with maple syrup as your sweetener — same measurement as the honey.
Servings 4 cups
Ingredients
- 1¾ pounds ripe pears about 6 small to medium pears
- 1 pound apples about 3 medium apples
- 3 Tablespoons lemon juice bottled
- 2 teaspoons calcium water see step #1
- ¼ teaspoon cinnamon ground
- 1/3 cup up to ¾ cup honey or ½ cup up to 1½ cups sugar
- 2 teaspoons Pomona Pectin mixed with sweetener
Instructions
- Before you begin, prepare calcium water.To do this, combine ½ teaspoon calcium powder (in the small packet in your box of Pomona’s pectin) with ½ cup water in a small, clear jar with a lid. Shake well.Extra calcium water should be stored in the refrigerator for future use.
- Prepare boiling water canner. Heat jars in simmering water until ready for use. Wash lids and bands and set aside.
- Wash, peel, core, and mash the pears. Measure 2 cups mashed pear into sauce pan. If pears are too firm to mash, chop the pears then cook with a little water until they go soft. Mash the cooked pears and measure 2 cups into sauce pan.
- Wash, peel, core, and chop the apples then cook with a little water until they go soft. Mash cooked apples. Measure 1 cup mashed apple into sauce pan.
- Add calcium water, lemon juice, and cinnamon, and mix well.
- Measure sugar or room temperature honey into a bowl. Thoroughly mix pectin powder into sweetener. Set aside.
- Bring fruit mixture to a full boil. Add pectin-sweetener mixture, stirring vigorously for 1 to 2 minutes to dissolve the pectin while the jam comes back up to a boil. Once the jam returns to a full boil, remove it from the heat.
- Remove hot jars from canner and fill jars with (marmalade/jam/jelly), leaving ¼ inch of headspace. Remove trapped air bubbles, wipe rims and put on lids and screw bands, tightening bands only to “fingertip tight” (until resistance is met, and then just the tiniest bit more).
- Place jars in the hot water, on the rack inside the canner. (Make sure jars are upright, not touching each other or the sides of the canner, and are covered with at least 1-2 inches of water). Place the lid on the canner, bring the canner to a rolling boil, and boil for 10 minutes. (Add 1 minute additional processing time for every 1000 feet above sea level.)
- Turn off heat and allow canner and jars to sit for 5 minutes. Then, remove jars from canner. Allow jars to cool undisturbed for 12-24 hours. Then, confirm that jars have sealed, then store properly. Eat within 1 year. Lasts 3 weeks once opened.
Sue
I’d like to make this with vanilla bean, is that safe?
Audrey L.
Yes, you can do this. You would remove it before canning. You can reference the Pear-Vanilla Jam for recommended steps on how to incorporate it into your jam.
Monica
Delicious! I used honey crisp apples and Bartlett pears, and 1 cup sugar.
Marsha
This recipe is literally Autumn in a jar, and it’s delicious!
Marsha
This recipe is literally Fall in a jar. It’s delicious!