dessertAmber Gohn

Pear-Apple Jam

dessertAmber Gohn
Pear-Apple Jam

Pear-Apple Jam

Well, it IS JAMuary, so the Cooking With Heat series wouldn't be complete without a preserves episode.

In my family, my late grandmother would make strawberry jelly every year after strawberry season. She'd get the whole family together with 5-gallon buckets and we'd fill them all up at the local farmer's pick-your-own strawberry field. When we got home, we'd have to de-green, cut, and slice all the strawberries before the jam making could begin. I had no idea I'd end up making jam on my own years later!

The recipe below was largely freeform, but it should make about six 8 oz jars of jam.


  • 6 cups of pears, peeled and roughly chopped
    • This shook out to about 8 green pears and 2 asian pears
  • 2 cups apples, peeled and roughly chopped
    • I had some very small honeycrisp, so this took 4 apples
  • 4 Tbsp lemon juice
  • 1 package (1.75 oz) powdered pectin
  • 1 tsp freshly ground cinnamon (from a stick!)
  • 6 cups granulated sugar


  1. Prepare your canning supplies! Sterilize the canning jars, rings and lids by boiling them in a large pot of water for 10 minutes. These can cook while you prepare the jam. You can remove the hot jars with a set of long rubber or metal tongs, using a glove over your hand to protect from any water splash.
  2. Now for the jam: In a second large pot, combine the pears, apples, and lemon juice. Cook over medium heat until softened.
  3. Run the fruit in batches through your food processor. Each batch should have chunks of fruit that are not completely pulverized, so pulse the food processor 7-10 times for each batch. Return each batch to the original pot.
  4. Whisk in the cinnamon and pectin until dissolved.
  5. Bring to a boil over high heat, stirring frequently.
  6. Stir in the sugar all at once and return to a full rolling boil for one minute.
  7. Remove pot from the heat and skim the foam off the top.
  8. Once jars are finished sterilizing, set them on a heat-proof serving tray or cookie sheet.
  9. One at a time, ladle hot jam into jars, leaving about 1/4″ headspace at the top of the jar.
  10. Wipe rim and center lids on jars, and then screw down bands just until resistance is met.
  11. Using tongs, place jars in the sterilizing pot of boiling water, ensuring they are covered with water, and boil for 10 minutes. 
  12. Remove jars and tighten lids. Allow to cool at room temperature or in refrigerator.