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Paradise Pear Jam

Pearadise Pear Jam elevates jam to paradise!

Photo Credit
Rustamank/Shutterstock
Written By: The Old Farmer’s Almanac Editors The Almanac Editors and Staff
Yield
Makes about 7 half-pints.
Category
Pickles and Preserves
Course
Other
Credit
Mrs. F. L. Potter, Southport, North Carolina
Sources
Old Farmer's Almanac

This Pear Jam has been elevated to paradise with the flavors of orange, pineapple, maraschino cherries, and lemon. The result is a brightly flavored and colored jam that’s absolutely delicious!

This recipe won Second Prize in The 1983 Old Farmer’s Almanac Recipe Contest.

It’s especially perfect for autumn when fall pears are harvested, and makes a great Christmas gift for friends, family, and school teachers. 

Ingredients
3 cups chopped pears
1 large orange
3/4 cup crushed pineapple, drained
1/4 cup chopped maraschino cherries
1/4 cup freshly squeezed lemon juice
1 three-ounce package powdered pectin
5 cups sugar

Instructions

Wash, pare, core, and chop enough pears to make 3 cups of chopped fruit. Peel the orange, remove seeds, and chop the pulp. Place chopped pears in a large saucepan. Add orange pulp, pineapple, cherries, and lemon juice. Stir in pectin. Place on high heat and bring to a full rolling boil, stirring constantly. Add sugar, continue stirring, and heat again to a full rolling boil. Boil hard for one minute. 

Prepare boiling water canner and heat jars in simmering water until ready to use. Wash lids in warm soapy water and set aside.

Remove jam from heat and skim off any foam. Ladle hot jam into hot jars leaving a ¼ inch of headspace. Clean rims of jars before putting on jar lids. Screw the metal bands on finger tight and place in boiling-water bath canner. Process for 10 minutes.

Turn off heat and take off lid. After 10 minutes, remove jars and place on a rack or kitchen towel on the counter.  Allow jars of jams to cool down without moving. You may hear pinging…the jars have sealed! After 24 hours remove the screw bands and test seal by pressing gently on the lid. Store for up to a year in a cool, dry place.
 

About The Author
The Old Farmer’s Almanac Editors

The Old Farmer’s Almanac Editors

The Almanac Editors and Staff

Under the guiding hand of its first editor, Robert B. Thomas, the premiere issue of The Old Farmer’s Almanac was published in 1792 during George Washington’s first term as president.Today, the Almanac...
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Comments

<span>Eve</span> Wed, 10/16/2019 - 16:47
If you don't put the jars in a boiling water bath, do you have to refrigerate them after the last step?
<a title="View user profile." href="/author/editors">The Editors</a> Thu, 10/17/2019 - 12:55

Hi, Eve. The jam will keep in the refirgerator for several months. If you water to put them in storage, process in a hot water bath for 15 minutes.

 <span>Neu-Be Ginner</span> Fri, 01/19/2018 - 13:44
So....how much water would be added to the saucepan? would one even add water, or would we rely on the lemon juice and other residual juices?
<a title="View user profile." href="/author/editors">The Editors</a> Fri, 01/19/2018 - 14:19

No need to add any water. Enjoy!

 <span>Sarah Mcdaniel</span> Wed, 06/22/2011 - 20:24
how about recipes for diabetic cookingt or substitutions to make recipes diabetic friendly???/