Apple and Pear Jam

With fresh apples and pears plus a variety of spices, this homemade spiced apple and pear jam is the definition of fall. Be careful though as it is so good you'll be wanting it year round.

Apples are known as fall's fruit, but I get just as excited about pears this time of year. There really isn't much better than fresh fruit and fresh fruit make the best homemade jams.

This apple and pear jam is kicked up a notch with some spices that just give you that warm, comfy feeling. You can never go wrong with spreading it on toast, but it also makes a great topping for vanilla bean ice cream. This has become one of my go-to jam recipes, as well as my strawberry jam and mango jam.

What Ingredients are in this Apple and Pear Jam Recipe?

• Produce - apples, pears, lemon
• Cane sugar
• Vanilla extract
• Spices - cinnamon, ginger, nutmeg, cloves
• Sea salt

How to Make Apple and Pear Jam

1. Heat large saucepan over medium-low heat and add apples, pears, sugar, lemon juice, vanilla extract and spices. Stir until sugar is dissolved.
2. Increase saucepan to medium-high to bring mixture to a boil.
3. Continue to boil for 30 minutes or until thickened. If you have a candy thermometer, just boil until the temperature reaches 220°F. Use a potato masher to mash some of the fruit.
4. Remove from heat and add pinch of salt.

Canning Apple and Pear Jam

If you are going to can the jam and store for later use, you need to go through the canning process. This allows you to keep the jam for up to 2 years if left unopened. First you will have to clean the jars and lids with warm soap water. Then place the jars in boiling water for at least 10 minutes. Once 10 minutes has past, remove from heat and add lids. You don’t want to boil lids or you’ll ruin the sealing process.

Once you are ready to can your apple and pear jam, just take out a jar from the water and quickly dry. Add the jam but do not fill to the top. Place the lid on and twist the side lead with just enough pressure that your fingertips can handle. You don’t want to twist on too tight. Then you’ll place the sealed jam in boiling water where the jar is covered by at least 1 inch of water. You will boil for 10 minutes before removing. At this point the jam should be sealed. You will know if it worked, if you press down the top of the lid and nothing happens. If you can press down, then it didn’t seal and you’ll have to redo the process. You’ll want to leave the jam out at room temperature for 24 hours before placing in a dark, cool place for up to 2 years.

When is the Jam Set?

Put a plate in the freezer at the beginning of your cooking time. Once you think that your jam has reached its setting point or has thickened, spoon a bit of the jam on the plate and tilt it vertically so the jam runs down. You are aiming for a slow descent and not a runny mess. If it runs slow, it is set.

You can also let the spoonful of jam sit on the cold plate for 30 seconds and then push it with your spoon or finger. If it wrinkles up, you have reached your setting point.

How Long Does Homemade Jam Keep?

If you can correctly like mentioned above, your apple and pear jam will last about two years if stored in a cool, dry place. Once opened, it will last about a month in the fridge.

Is Lemon Juice Necessary for Homemade Jam?

Yes. The main reason it is used is it helps prevent the growth of bacteria, which is something you don’t want. If you want to get really in-depth in the reasons why, check out The Kitchn.

Tips for Tasty Apple Pear Jam

• Using undamaged fruit is important as the jam will likely deteriorate quickly.
• Use as fresh of apples and pears as possible. I make my jam when apples and pears are in season. Good thing is jam will last for 2 years if sealed properly.
• While granulated sugar is fine, high quality cane sugar is better for this apple and pear jam.
• Lemon juice is also super important with helping the apples and pears create a jam-like consistency.
• Always use clean, sterilized jars. If they aren’t clean, bacteria will build up and all your hard work will be for not.
• Use the cold plate test mentioned above to make sure the jam is ready. If the jam wrinkles up after you push it with your finger, it is ready.

Other Jam Recipes

• Mango Jam
• Strawberry Jam
• Bacon Jam

If you’ve tried this Apple and Pear Jam or any other recipe on Chisel & Fork, please let me know how it turned out in the comments below! You can also follow me on Facebook, Instagram, Pinterest and YouTube to see more tasty meals and anything else I'm up to.

Print Recipe

4.93 from 13 votes

Apple and Pear Jam

With fresh apples and pears plus a variety of spices, this homemade spiced apple and pear jam is the definition of fall.

Prep Time10 mins

Cook Time40 mins

Total Time50 mins

Course: Breakfast

Cuisine: American

Servings: 4 cups

Calories: 37kcal

Author: Ryan Beck

Ingredients

• ▢ 1 ½ lbs apples, peeled and chopped
• ▢ 1 ½ lbs pears, peeled and chopped
• ▢ 2 ¼ cups organic cane sugar
• ▢ 1 lemon, juiced
• ▢ ½ teaspoon vanilla extract
• ▢ ½ teaspoon ground cinnamon
• ▢ ¼ teaspoon ground ginger
• ▢ ¼ teaspoon ground nutmeg
• ▢ ¼ teaspoon ground cloves
• ▢ pinch of sea salt

Instructions

• Heat large saucepan over medium-low heat and add apples, pears, sugar, lemon juice, vanilla extract and spices. Stir until sugar is dissolved.
• Increase saucepan to medium-high to bring mixture to a boil. Continue to boil for 30 minutes or until thickened. If you have a candy thermometer, just boil until the temperature reaches 220°F. Use a potato masher to mash some of the fruit. Remove from heat and add pinch of salt.
• Transfer the apple and pear jam to a jar and let cool at room temperature. Store in fridge and use within 1 month.
• If you want to keep for longer remove from the stove and immediately ladle into sterilized jars. Place lids on jars and screw on. Place in boiling water with at least 1 inch covering the jars for 10 minutes to seal the jars. Remove and let sit at room temperature for 1 day. Store in cool dark place. Once opened, you need to store in fridge and use within 1 month.

Notes

• Using undamaged fruit is important as the jam will likely deteriorate quickly.
• Use as fresh of apples and pears as possible. I make my jam when apples and pears are in season. Good thing is jam will last for 2 years if sealed properly.
• While granulated sugar is fine, high quality cane sugar is better for this apple and pear jam.
• Lemon juice is also super important with helping the apples and pears create a jam-like consistency.
• Always use clean, sterilized jars. If they aren’t clean, bacteria will build up and all your hard work will be for not.
• Use the cold plate test mentioned above to make sure the jam is ready. If the jam wrinkles up after you push it with your finger, it is ready.

Nutrition

Serving: 1tablespoon | Calories: 37kcal | Carbohydrates: 10g | Protein: 0g | Fat: 0g | Saturated Fat: 0g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 3mg | Potassium: 20mg | Fiber: 1g | Sugar: 9g

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