Brown Sugar Pear Jam for Canning
Homemade pear jam made with brown sugar, cardamom, and lemon juice. Half the pears are peeled before chopping and simmering with sugar until thickened and syrupy, then seasoned with salt and spices. Process in a boiling water bath canner for shelf-stable preserves that keep up to one year, or refrigerate in airtight jars for up to a month.
Ingredients
- 3 ¼ pounds pears, coarsely chopped, half peeledapplesequal weightfruit preservesFull guide →
- 1 ¼ cups brown sugar, lightly packedwhite sugarequal weightsweetenerFull guide →
- ½ teaspoon flaky salt, scant
- 1 juice of one large lemonlime juiceequal volumecitrusFull guide →
- ¾ teaspoon ground cardamom, or 0.5 teaspoon freshly ground in mortar and pestle or spice mill1/2 teaspoon freshly groundequal teaspoon equivalent
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Instructions
- 1
Sterilize jars in boiling water canner and wash lids and tops with soapy water.
- 2
Coarsely chop the pears, then combine with the sugar in a large pot and bring to a boil over medium heat, stirring to dissolve the sugar.
- 3
Simmer, stirring frequently and lightly mashing the pears with a potato masher as they soften, until the mixture thickens and is syrupy, about 45 minutes. Watch for larger bubbles forming.
- 4
Stir in the salt, lemon juice and cardamom, then simmer for 2 more minutes.
- 5
Ladle the hot preserves into hot jars leaving 1/4 inch headspace. Remove any air bubbles, wipe the rims, center the lids on the jars, and apply bands until just tight.
- 6
Process the jars in a boiling water bath canner for 10 minutes, adjusting for altitude. Turn off the heat and let jars sit for 5 minutes, then remove and cool in a draft-free spot overnight.
- 7
Check the lids for seal after 24 hours—they should not flex when the center is pressed. Store in a cool, dark place.
Tips
Seckel pears work well but any variety is suitable.
Larger bubbles forming in the simmer indicate the mixture is properly thickening.
For refrigerator storage, skip jar sterilization and boiling water bath processing; store in clean airtight jars for up to one month.
Good to Know
Cool, dark place for up to one year (canned) or refrigerator in airtight jars for up to one month (uncanned).
Prepare up to one year in advance via canning or one month ahead via refrigeration.
Serve as a condiment with yogurt, cheese, baked goods, or on a cheese board.
Common Mistakes
Do not skip the headspace measurement to avoid jars not sealing properly.
Do not process jars for less than the stated time to avoid potential spoilage.
Do not skip altitude adjustment for boiling water bath processing if you live above 1,000 feet elevation to ensure food safety.
Substitutions
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