Spiced Pear Jam
Years ago, my in-laws had three pear trees on their acreage and gave us all the fruit that we wanted to pick. So I canned plenty of pears. Then a neighbor passed along this favorite recipe. I've given many jars of this jam as gifts. Day to day, we enjoy it on toast with ham and eggs or on hot rolls with a meat. —Karen Bockelman, Portland, Oregon
- Preparing Time: 20 minutes
- Total Time: 2 hours and 30 minutes
- Served Person: 48
vegan
vegetarian
white meat free
tree nut free
nut free
gluten free
red meat free
shellfish free
dairy free
pescatarian
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves
- 4 cups sugar
- 8 cups chopped or coarsely ground peeled pears (about 5-1
- Carbohydrate 0.0470003385416667 g
- Cholesterol 0 mg
- Fat 0.00176924479166667 g
- Fiber 0.0306328117152055 g
- Protein 0.00248828125 g
- Saturated Fat 0.000484265625 g
- Serving Size 1 1 serving (12g)
- Sodium 4650.97871909692 mg
- Sugar 0.0163675268264612 g
- Trans Fat 0.000646825520833333 g
- Calories 0 calories
Directions Combine all ingredients in a Dutch oven. Simmer, uncovered, for 1-1/2 to 2 hours or until thick, stirring occasionally. Stir more frequently as the mixture thickens. Remove from the heat; skim off foam. Carefully ladle into hot half-pint jars, leaving 1/4-in. headspace. Remove air bubbles; wipe rims and adjust lids. Process for 10 minutes in a boiling-water canner. Yield: 6 half-pints. Editor's Note: This recipe does not require pectin. Editor's Note: The processing time listed is for altitudes of 1,000 feet or less. Add 1 minute to the processing time for each 1,000 feet of additional altitude. Originally published as Spiced Pear Jam in Country Woman July/August 1994, p29
