Pear Jam

Total Time
25mins
Prep
20 mins
Cook
5 mins

If you like the taste of cardamom you will love this jam. I used a combination of Bosc and Asian pears. I peeled the Asians, but not the Bosc. No-sugar dry pectin is used, so there's 50% less sugar in the recipe.

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Ingredients

Nutrition
  • 8 -9 pears, cored and chopped (peeling is optional)
  • 14 cup lemon juice
  • 1 (1 3/4 ounce) box pectin, Sure-Jell no-sugar, powdered
  • 12 teaspoon cardamom, ground
  • 14 teaspoon cinnamon, ground
  • 1 tablespoon ginger, fresh grated
  • 3 cups sugar

Directions

  1. Place 5-1/2 to 6 cups chopped pears and the lemon juice in a heavy pot.
  2. Mash pears with a potato masher to desired chunkiness. If you like it fine you can coarsely grind it. But a food processor will make it too pureed for this recipe.
  3. Stir-in the powdered pectin, spices and ginger.
  4. Bring to a boil and boil hard for one minute.
  5. Add the sugar.
  6. Bring back to a boil and boil hard for 4-minutes stirring frequently.
  7. Ladle into sterile jars, seal and process for 10 minutes.
  8. Yield 7 half pints.