Pear-Apple Jam

Pear-Apple Jam is a low-sugar or low-honey cooked jam made with Pomona’s Pectin. Pomona’s Pectin contains no sugar or preservatives and jells reliably with low amounts of any sweetener. See below for where to buy.

Yield: 3 to 4 cups

Before You Begin:
Prepare calcium water. To do this, combine ½ teaspoon calcium powder (in the small packet in your box of Pomona’s pectin) with ½ cup water in a small, clear jar with a lid. Shake well. Extra calcium water should be stored in the refrigerator for future use.

Pear-Apple Jam Ingredients

1¾ pounds ripe pears (about 6 small to medium pears)
1 pound apples (about 3 medium apples)
3 Tablespoons lemon juice
2 teaspoons calcium water
¼ teaspoon cinnamon
1/3 cup up to ¾ cup honey or ½ cup up to 1½ cups sugar
2 teaspoons Pomona pectin powder

Pear-Apple Jam Directions

1. Wash jars, lids, and bands. Place jars in canner, fill canner 2/3 full with water, bring to a boil. Turn off heat, cover, and keep jars in hot canner water until ready to use. Place lids in water in a small sauce pan; cover and heat to a low boil. Turn off heat and keep lids in hot water until ready to use.

2. Wash, peel, core, and mash the pears. Measure 2 cups mashed pear into sauce pan. If pears are too firm to mash, chop the pears then cook with a little water until they go soft. Mash the cooked pears and measure 2 cups into sauce pan.

3. Wash, peel, core, and chop the apples then cook with a little water until they go soft. Mash cooked apples. Measure 1 cup mashed apple into sauce pan.

4. Add calcium water, lemon juice, and cinnamon, and mix well.

5. Measure sugar or room temperature honey into a bowl. Thoroughly mix pectin powder into sweetener. Set aside.

6. Bring fruit mixture to a full boil. Add pectin-sweetener mixture, stirring vigorously for 1 to 2 minutes to dissolve the pectin while the jam comes back up to a boil. Once the jam returns to a full boil, remove it from the heat.

7. Fill hot jars to ¼” of top. Wipe rims clean. Screw on 2-piece lids. Put filled jars in boiling water to cover. Boil 10 minutes (add 1 minute more for every 1,000 ft. above sea level). Remove from water. Let jars cool. Check seals; lids should be sucked down. Eat within 1 year. Lasts 3 weeks once opened.

Option: If you like maple syrup, try this recipe with maple syrup as your sweetener — same measurement as the honey.

You may also like: Apple Pie Jam, Pear-Raspberry Jam, Pear-Vanilla Jam, or Pear-Cranberry Conserve with Almonds and Crystallized Ginger.

For more inspiring recipe ideas, see Preserving with Pomona’s Pectin: The Revolutionary Low-Sugar, High-Flavor Method for Crafting and Canning Jams, Jellies, Conserves, and More by Allison Carroll Duffy and the Pomona’s Partners, published by Fair Winds Press, June 2013, and available in paper or ebook everywhere books are sold.

Pomona’s Pectin is available at your local natural food store, food co-op, and many farm stands. Find it also at Sur La Table and a growing number of more conventional grocery stores with natural food sections (Wegmans, Hy-Vee, Rosauers, Nugget Markets, Coborns, Fairway, and others). If you can’t find a store near you on our store locator, you can order from our website or many other online sellers.

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5 thoughts on “Pear-Apple Jam

  1. Your product is fantastic! I may be late to the party but after 45 years of making jam with $4 a box pectin, I am now your dedicated customer

  2. Could I cook the apples and pears separately to soften, and then run through a food mill to eliminate the peeling and coring steps? Thanks?

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