Jams are like summer in a jar. Thickened fruit that is preserved with anticipation of being enjoyed all winter long on toast, pancakes, waffles, yogurt or even atop ice cream. We always have a good stock of jams on hand, and buy several cases of an assortment of fruits from the farmer’s market throughout the summer and fall so we can turn the yummy ripe fruit into jarred fruit and jams. This cinnamon pear jam is a great way to preserve those pears and is simply delectable.
Let’s get started!
These pears were ripe and so flavorful, perfect for making jam with!
Once pears are washed, peel and core them. Dice pears and add to pot.
Combine pears and lemon juice together. Sprinkle in pectin. I sprinkle in a bit at a time and stir before I add more. Bring to a boil.
Once the pears come to a boil, you notice the pears will break down and there will be much more liquid to them. I like fruit pieces in my jam, but if you do not, then crush the fruit instead of chopping it.
While the pears are coming to a boil, measure out the sugar and cinnamon into a bowl. Set aside.
All of the sugar has now been added to the pears. Stir well and scrape the sides of the pot while stirring. If fruit candies to side of pot, do not scrape that. Bring to a rolling boil.
A full rolling boil is when you cannot stir down the boil. So, if it boils and you can stir it and it goes away, then it is not a full rolling boil. This is almost ready. Stir often so jam does not burn. You can add 1 teaspoon of oil or butter to reduce foaming.
The jam is at a full rolling boil. Boil 1 minute, stirring constantly. Remove from heat and stir 1 minute. Skim any foam off.
Have your jars ready. Place jars in canning pot of hot water, but not boiling and heat jars while jam is being prepared. Remove from pot, pour water out and place jars on cutting board. I always use a canning funnel which is so much easier to fill jars! Place seals in hot water, but not boiling water. Softening the seals will help the jars to seal better and faster.
Scoop jam into jars. Stir to remove air bubbles. Wipe rims. Place seals and rims on. Be sure it is just finger tight, too tight and the jar will break and too loose and jam will leak into the pot creating a horribly sticky mess (I learned from experience!!). You should get about 6 – 250ml jars. This time, I got 5 jars. Once canning pot has come to a boil, place jars in, place lid on. Process 10 minutes.
Once finished, I turn heat off and let them sit in the pot for a few minutes before removing unless I am making several batches, then I remove them right away and place on towels with cutting boards underneath. They will be extremely hot, so be careful!
Let the jars cool at least 24 hours before wiping and labeling the jam. Be sure all jars have sealed.
Cinnamon Pear Jam
4 cups ripe pears, peeled, cored and finely chopped
1/3 cup lemon juice
7-1/2 cups granulated sugar
1 tsp cinnamon
1 package pectin
Peel, core and finely chop ripe pears or finely crush and measure to equal 4 cups, about 3 lbs of pears.
In large pot, combine pears and lemon juice. Sprinkle powdered pectin gradually over top and stir it in. Bring to a boil. Add sugar and cinnamon and bring to a full rolling boil. Boil 1 minute. Remove any foam. I usually add a teaspoon of oil or butter before adding the sugar, and this helps to reduce foaming. I also stir for 1 minute after which also reduces foaming.
Ladle into prepared 250ml jars. Stir to remove air bubbles, wipe rims and place seals (that were soaking in hot water) on top. Place ring on just finger tight. Too tight and the jar will break, too loose and the contents may leak. Place in canning pot and process 10 minutes. Remove and let cool. Sealed jars will store in a cool place for up to 2 years, unsealed jars will need to be refrigerated. Makes about 6 – 250ml jars.
