Chunky Cinnamon Pear Jam | with Canning Video

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Cinnamon Pear Jam is a delicious way to preserve pears and enjoy them year-round.  This homemade recipe makes a thick, chunky and cinnamon spiced jam.

Cinnamon Pear Jam is a delicious way to preserve pears and enjoy them year-round.  This homemade recipe makes a thick, chunky and cinnamon spiced jam.

To Make this Recipe You Will Need

Cinnamon Pear Jam is a delicious way to preserve pears and enjoy them year-round.  This homemade recipe makes a thick, chunky and cinnamon spiced jam.

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Watch Me Make this Recipe in the Video Below

To begin, prepare your canning supplies. The jars should be inspected, clean and hot.

cutting pears for the jam

To Prevent the Pears from Browning: As you dice your pears, place them in a large bowl filled with cold water, with lemon juice, citric acid or ascorbic acid in it. I find the acids work best. Use the amount suggested on the container instructions.

You May Also Like: Caramel Apple Cider Jelly

Rinse and drain the pears well before adding to the pot to make the jam.

adding pears to the pot for the jam

Combine the diced pears, lemon juice, sugar and cinnamon in a large, non-reactive pot.

adding sugar to the pot for the pear jam

Bring the mixture to a rolling boil over medium high heat. Boil for 1 minute, stirring continually.

pear jam ingredients in a pot

Add the butter and liquid pectin.

Bring the mixture to a rolling boil, and boil hard for 1 full minute. Stir continually.

stirring the jam in a pot

Remove it from the heat. If you do not add the butter, skim the foam from the top.

Ladle the jelly into prepared, hot jars, leaving 1/4 inch of headspace.

Remove any air bubbles with a bubble wand.

Wipe the rim of the jar with a damp cloth dipped in white vinegar to remove any residue.

Place a lid and ring on the jar, finger tight. Place the jar in the canner, and repeat with all of the jam and jars.

closing the lid of the steam canner for the chunky cinnamon pear jam

Process the jars for 10 minutes. (See Note Below)

When canning in a hot water bath canner (or steam canner) always make note of the processing time. If the recipe only has one time shown, that is generally for 1-1,000 feet of elevation. Visit this article to learn how to make adjustments to the recipe for YOUR elevation: How to Adjust Canning Recipes for Elevation

Carefully transfer the jars to an out of the way place, away from drafts. I generally line the counter with a folded dish towel or use my canning mat that a subscriber made for me.

Cinnamon Pear Jam is a delicious way to preserve pears and enjoy them year-round.  This homemade recipe makes a thick, chunky and cinnamon spiced jam.

Allow the jars to cool undisturbed for 24 hours or at least overnight.

The next day remove the rings, test the seals, wash and label the jars and store in your pantry.

If a jar didn’t seal, place it in your refrigerator to use.

Enjoy!

Cinnamon Pear Jam is a delicious way to preserve pears and enjoy them year-round.  This homemade recipe makes a thick, chunky and cinnamon spiced jam.
Cinnamon Pear Jam is a delicious way to preserve pears and enjoy them year-round.  This homemade recipe makes a thick, chunky and cinnamon spiced jam.

Chunky Cinnamon Pear Jam

Constance Smith – Cosmopolitan Cornbread
Cinnamon Pear Jam is a delicious way to preserve pears and enjoy them year-round.  This homemade pear jam recipe makes a thick, chunky and cinnamon spice. This recipe makes about 8 half pint jars.
5 from 1 vote
Prep Time 1 hour
Cook Time 25 minutes
Cooling Time 10 hours
Course Jelly and Jams, The Pantry
Cuisine American
Servings 128
Calories 48 kcal

Ingredients
  

  • 4 c pears, peeled, cored and diced
  • 1/3 c lemon juice, bottled
  • 7 1/2 c granulated sugar
  • 2 teaspoons cinnamon
  • 3 oz. liquid pectin, 1 pouch
  • 1/2 teaspoon butter, unsalted, optional

Instructions
 

  • To begin prepare your canning supplies. The jars should be inspected, clean and hot.
  • Combine the diced pears, lemon juice, sugar and cinnamon in a large, non-reactive pot.
  • Bring the mixture to a rolling boil over medium high heat. Boil for 1 minute, stirring continually.
  • Add the butter and liquid pectin.
  • Bring the mixture to a rolling boil, and boil hard for 1 full minute. Stir continually.
  • Remove it from the heat. If you do not add the butter, skim the foam from the top.
  • Ladle the jelly into prepared, hot jars, leaving 1/4 inch of headspace.
  • Remove any air bubbles with a bubble wand.
  • Wipe the rim of the jar with a damp cloth dipped in white vinegar to remove any residue.
  • Place a lid and ring on the jar, finger tight. Place the jar in the canner, and repeat with all of the jam and jars.
  • Process the jars for 10 minutes. (Adjust for Elevation)
  • Carefully transfer the jars to an out of the way place, away from drafts. I generally line the counter with a folded dish towel or use my canning mat that a subscriber made for me.
  • Allow the jars to cool undisturbed for 24 hours or at least overnight.
  • The next day remove the rings, test the seals, wash and label the jars and store in your pantry.
  • If a jar didn't seal, place it in your refrigerator to use.
  • Enjoy!

Notes

To Prevent the Pears from Discoloring: As you dice your pears, place them in a large bowl filled with cold water, with lemon juice, citric acid or ascorbic acid in it. I find the acids work best. Use the amount suggested on the container instructions. Rinse and drain will before making the jam.
Another option is to place the lemon juice in the pot and add the pears to the pot as you dice them. Stir often to coat the pears with the lemon juice as you go.

Nutrition

Calories: 48kcalCarbohydrates: 13gProtein: 0.02gFat: 0.1gSaturated Fat: 0.01gPolyunsaturated Fat: 0.01gMonounsaturated Fat: 0.01gTrans Fat: 0.001gCholesterol: 0.04mgSodium: 0.3mgPotassium: 7mgFiber: 0.2gSugar: 12gVitamin A: 2IUVitamin C: 0.5mgCalcium: 1mgIron: 0.02mg

Nutritional information is auto-generated and the accuracy is not guaranteed.

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