Spiced Apple Pear Jam
User Reviews
5
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Prep Time
15 mins
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Cook Time
20 mins
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Additional Time
10 mins
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Total Time
45 mins
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Servings
6 half-pint jars of jam (maybe slightly more)
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Calories
51 kcal
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Course
Condiments
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Cuisine
American
Spiced Apple Pear Jam
Description
Spiced Apple Pear Jam brings together peeled and quartered pears and apples, infused with a blend of spices including cinnamon, allspice, ginger, cloves, and nutmeg. The fruit and spices are combined with lemon juice, dry fruit pectin, butter, and sugar, then boiled to activate the pectin and thicken the jam. After boiling and removing foam, the jam is ladled hot into sterilized jars and sealed by processing in a boiling water bath for preservation.
The jam delivers a flavorful mix of sweet fruit with aromatic spices, resulting in a smooth yet slightly textured spread. The cooking method ensures proper gelling and shelf stability. It pairs well with toast, scones, or as a complement to yogurt and cheese plates.
Be sure to leave a ¼-inch headspace in jars to allow proper vacuum sealing during processing. The jam needs to cool undisturbed to set fully; overcooking the pectin or boiling too long after adding sugar can cause the jam not to gel properly. The inclusion of butter helps reduce foaming during boiling.
Ingredients
- 3 cups pear any variety will work, peeled, cored and quartered
- 1 cup apple any variety will work, peeled, cored and quartered
- 2 tablespoons lemon juice
- ¼ teaspoon cinnamon
- ⅛ teaspoon allspice
- ⅛ teaspoon ginger
- ⅛ teaspoon cloves
- Pinch nutmeg
- 1.75 ounce dry fruit pectin or 1/2 cup Dutch jel pectin
- 1 tablespoon butter
- 5 ½ cups sugar
- 6-7 half-pint canning jars and lids, sterilized
Instructions
- In a food processor, pulse pears and apples until fruit is chopped into very small pieces. Transfer the fruit to a large Dutch oven or other heavy-bottomed pot. Stir in lemon juice, cinnamon, allspice, ginger, cloves, nutmeg, pectin and butter.
- Bring to a rolling boil over medium-high heat. Add sugar and stir to mix well. Return to a rolling boil, then boil for exactly 1 minute. Remove from heat; skim off foam with a metal spoon.
- Ladle jam into hot sterilized jars, leaving ¼-inch headspace. Wipe rims clean with a damp cloth; add lids.
- Process in a boiling-water bath for 10 minutes. Transfer jars to a towel and cool completely. Check for seals and refrigerate any jam that did not seal properly.
Notes
- Leave ¼-inch headspace in jars to ensure a proper vacuum seal during processing.
- Allow jars to cool completely and undisturbed to let the jam set properly, which can take several hours to overnight.
- Boil the jam with sugar for exactly one minute to avoid breaking down the pectin and ensure a good gel.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6half-pint jars of jam (maybe slightly more)
Amount Per Serving
Calories 51 kcal
% Daily Value*
| Serving | 1tablespoon | |
| Calories | 51kcal | 3% |
| Carbohydrates | 13g | 4% |
| Protein | 1g | 2% |
| Fat | 1g | 2% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 1mg | 0% |
| Sodium | 2mg | 0% |
| Potassium | 6mg | 0% |
| Fiber | 1g | 4% |
| Sugar | 12g | 24% |
| Vitamin A | 6IU | 0% |
| Vitamin C | 1mg | 1% |
| Calcium | 1mg | 0% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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