Pear jam with cinnamon and honey is a delightful and aromatic preserve that combines the sweet, subtle flavor of pears with the warm, spicy notes of cinnamon and the rich sweetness of honey. Here’s a recipe to make this comforting jam:
Pear Jam with Cinnamon and Honey
Ingredients:
- 4 cups ripe pears, peeled, cored, and chopped (about 6-8 medium pears)
- 1/4 cup fresh lemon juice (about 1 lemon)
- 1/2 cup honey
- 1 teaspoon ground cinnamon (or 1-2 cinnamon sticks for a more subtle flavor)
- 1 package (1.75 oz) fruit pectin (such as Sure-Jell)
- 1 1/2 cups granulated sugar
Instructions:
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Prepare the Jars: Sterilize your jars and lids by boiling them for 10 minutes. Keep them hot until you’re ready to use them.
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Prepare the Pears: Peel, core, and chop the pears into small pieces. You should have about 4 cups of chopped pears.
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Cook the Pears: In a large pot, combine the chopped pears and lemon juice. Cook over medium heat, stirring occasionally, until the pears start to break down and release their juices, about 10-15 minutes.
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Add Cinnamon and Honey: Stir in the honey and ground cinnamon (or add the cinnamon sticks if using). Continue to cook for an additional 5 minutes to allow the flavors to meld.
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Add Pectin: Sprinkle the fruit pectin over the pear mixture and stir well. Bring the mixture to a full rolling boil, stirring constantly.
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Add Sugar: Once the mixture reaches a rolling boil, add the granulated sugar all at once. Stir continuously and return to a full rolling boil. Boil for 1-2 minutes, or until the mixture reaches the desired consistency.
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Test the Jam: To check if it’s ready, place a spoonful of jam on a cold plate and let it sit for a minute. Run your finger through the jam—if it wrinkles and holds its shape, it’s done. If not, continue boiling for another minute and test again.
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Fill the Jars: Ladle the hot jam into the prepared jars, leaving about 1/4 inch of headspace. Wipe the rims with a clean, damp cloth to remove any residue. Place the sterilized lids on top and screw on the metal bands until fingertip-tight.
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Process the Jars: Process the jars in a boiling water bath for 5-10 minutes to ensure they’re sealed. The water should cover the jars by at least an inch.
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Cool and Store: Remove the jars from the water bath and let them cool completely on a clean towel or cooling rack. You should hear the “pop” of the lids as they seal. Store the sealed jars in a cool, dark place. Unsealed jars can be refrigerated and used within a few weeks.
This pear jam with cinnamon and honey is perfect for spreading on toast, adding to yogurt, or even using as a filling for pastries. The combination of pear, cinnamon, and honey creates a warm, comforting flavor that's sure to be a hit!
