Total Time
1hr 10mins
Prep 30 mins
Cook 40 mins

I found this on recipe link from Rochelle. I'm posting per request. Sounds great.

Ingredients Nutrition


  1. Mix everything BUT sugar and pectin in pan.
  2. Bring to a boil.
  3. Bring down to a simmer for 20 minutes, stirring every once in while.
  4. Add pectin and bring to a boil.
  5. Add sugar bring to a rolling boil.
  6. Take off heat.
  7. Fill hot sterile jars.
  8. Put lids on.
  9. Water bath for 10 minutes.
Most Helpful

I used the recipe in the Ball Blue Book of Canning (the new one-400 recipes-canner heaven!). The only difference is the pectin. They called for powdered so that's what I went with. I also used the optional 1/4 cup finely chopped pecans(after adding pectin boil hard 1 minute, add nuts. Add sugar, boil hard for 1 minute, skim off foam). It's a sweet jam with a lovely light amber color. It is also very YUMMY! I'm going to gift the jars this Christmas, which means I have to hide them from myself for a few more months. Thanks for posting your recipe! I'm always glad when a jam has both pectin options. Di;-)

Dib's August 13, 2009

I used the powder pectin, added extra cimmamon/less clove and the jam came out wonderful. The 2nd batch I cut the sugar back to 5 cups, added roasted walnuts and dried cranberries-jelled perfect and tasted fantastic!

Antifreesz November 15, 2009

I have been making a similar recipe for a couple of years now and it's delicious. I have substituted apples for the pears and I use powdered pectin. I have made this with walnuts and/or pecans (technically it's a conserve, not a jam). It's is always a good seller at church bake sales. Wonderful on toasted English muffins with cream cheese.

KS-Foodie June 12, 2011