Beautiful pears are getting ripe on this tree, I would like to make jam this year. Do pears have enough natural pectin to properly thicken the jam, and is pear jam worth making? I’m suspicious as to why you never see it anywhere… any tips or tricks? Is it worth it?
by brf297
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Just made a pear cardamom miso jam with fresh Comice pears. It’s wonderful. Have some fun. Used Pomona pectin and set well.
Ball has a cinnamon pear jam in the book of home preserving and it is delicious
Pear jam is one of my favorites and you can’t buy it in stores. Use the Ball or Pomona recipe and spice it to your taste. We like pear cardamom vanilla.
A pear vanilla jam with some goat cheese on crackers is sublime. Or spread thin on toast.
You don’t ripen pears on the tree. Pick them while still hard or they’ll bd mealy.
Pear butter is worth its weight in gold.
First year canner here, so I’m still a newbie. I made some delicious cinnamon pear jam and Autumn pear cranberry jam from recipes out of the Ball book. The cranberry one was actually for apple but I found out I was able to use pears instead. They are both amazing and will be made again. My pears were from a tree that hasn’t been tended to, so they were a pain to process with the small size. It was definitely worth it.
Ginger pear butter is mercilessly delicious and so easy.
My favorite.
Made pear jam last year, from my moms tree, I liked it, I didn’t use any pectin either.
Salted caramel pear butter
https://www.ballmasonjars.com/blog?cid=salted-caramel-pear-butter
Full disclosure: I use pectin for everything, including my fruit butters. Speeds up the entire process. I buy in bulk from Pacific Pectin. This year, about 45 cents per batch.