The art of making and canning pear jam: A deliciously simple guide

There’s something so cozy about the smell of pears simmering on the stove in the fall. Pear jam is one of my favorite ways to hang on to that feeling, and once it’s in jars, I get to enjoy it long after the season’s over. It’s a simple one, with just pears, sugar and lemon juice, so it’s great whether you’re new to canning or already have a shelf full of jars ;)

Preparing the pears

Why pear jam?

Pears make a beautifully smooth, gently sweet jam. I love it on toast and yogurt, and it’s amazing on a cheese board. Fall is when pears are at their best, so it’s the perfect time to make a batch.

What you’ll need

Ingredients

Makes about 5 half-pint jars

• 4 cups peeled, cored and finely chopped pears

• 2 tablespoons bottled lemon juice

• 4 cups sugar

Equipment

• Large pot or saucepan

• Half-pint mason jars with new two-piece lids

• Jar lifter or tongs

• Canning funnel

• Ladle

• Water bath canner (or a deep pot with a rack)

How I make and can pear jam

1. Prepare the pears

Start by peeling, coring, and chopping your pears into fine pieces. Toss them in the bottled lemon juice as you go. It keeps them from browning and gives the jam the acid it needs, since pears are on the low-acid side.

2. Cook the jam

Put the pears (and their lemon juice) in a large pot, add the sugar, mix well and let it stand for about 10 minutes to draw out the juices. Bring it to a full rolling boil over medium-high heat, stirring constantly until the sugar dissolves, then keep it boiling, stirring often so it doesn’t catch, until it passes the wrinkle test, usually 15–20 minutes. Pop a small plate in the freezer before you start, then spoon a little jam onto it, wait a minute, and push it with your finger. If it wrinkles, it’s ready. (With a thermometer, that’s about 216°F at my altitude, or 220°F at sea level.)

3. Prepare the jars

While your jam is cooking, wash your jars and keep them hot in simmering water (or a hot dishwasher) until you fill them. Get your lids and bands ready, too.

4. Fill the jars

Use a canning funnel and ladle to fill hot half-pint jars with the hot jam, leaving ¼ inch of headspace. Remove any air bubbles with a non-metallic utensil, wipe the rims clean, put the lids on and screw the bands on fingertip-tight.

5. Process in a water bath

Place the jars on a rack in your water bath canner with at least 1 inch of water over the tops. Bring it to a rolling boil and then start the timer: 15 minutes for half-pints if you’re between 1,001 and 3,000 feet (I’m at 2,273 feet, so 15 minutes it is), 10 minutes at 1,000 feet or below, or 20 minutes between 3,001 and 6,000 feet. More on that in my altitude chart.

6. Cool and store

Turn off the heat, take the lid off the canner and let the jars sit in the water for 5 minutes. Then lift them out with a jar lifter onto a towel on the counter and let them cool undisturbed for 12–24 hours, then check the seals. Take the bands off, then label your jars (I use removable labels) and store them in a cool, dark place. Any jar that didn’t seal goes in the fridge; use it within a few weeks.

Tips for perfect pear jam

• Lemon juice: Pears aren’t in the USDA jam tables, so I check mine against Bernardin’s tested pear jam. Mine is a smaller batch with a bit more lemon juice and sugar for the amount of pears, and I use their processing time. That acid is what makes it safe to can (here’s why it matters).

• Choosing pears: Ripe but still firm pears work best, and a few slightly underripe ones help the jam set. I use Conference pears; Bartlett (Williams here in Spain) is a popular choice too.

• Flavor extras: A pinch of cinnamon or nutmeg, or a bit of vanilla, gives it a warm, cozy note.

Making pear jam is such a lovely way to spend a fall afternoon, and a jar of it makes a sweet homemade gift too. Enjoy, one spoonful at a time!

More jams to try: my apple cinnamon jam with local apples, my grape jam, strawberry jam with a splash of rum, watermelon jelly and a spicy tomato and jalapeño jam.