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.