two green pears on a blue pottery bowl

Pear-Apple Jam

5 from 2 votes
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.


Option: If you like maple syrup, try this recipe with maple syrup as your sweetener — same measurement as the honey.
Servings 4 cups


  • 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


  • 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.
  • Wash jars, lids, and bands. Place jars in canner, fill canner 2/3 full with water, bring to a boil. Turn off heat, cover, and keep jars in hot canner water until ready to use. Place lids in water in a small sauce pan; cover and heat to a low boil. Turn off heat and keep lids in hot water until ready to use.
  • 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.
  • Fill hot jars to ¼” of top. Wipe rims clean. Screw on 2-piece lids. Put filled jars in boiling water to cover. Boil 10 minutes (add 1 minute more for every 1,000 ft. above sea level). Remove from water. Let jars cool. Check seals; lids should be sucked down. Eat within 1 year. Lasts 3 weeks once opened.

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2 Responses

  1. Marsha
    | Reply

    This recipe is literally Autumn in a jar, and it’s delicious!

  2. Marsha
    | Reply

    This recipe is literally Fall in a jar. It’s delicious!

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