Pears aren’t a fruit I normally come by during the canning season, which is why I was so excited when my husband’s aunt let us have access to her pear tree this year. I immediately knew what I wanted to make with her pears: pear-cinnamon jam from Food in Jars blog. I’ve had my eye on this recipe for a long time, and can safely say that it exceeds expectations.
So this year, for our annual Thanksgiving gathering, I thought I’d bring a gift basket with two or three jars of the pear-cinnamon jam, along with some homemade buttermilk rolls and crackers. And because this jam tastes so good with cheese, I thought I’d add a little brie, too. Delicious.
Pear Cinnamon Jam
by Marisa McClellan at Foodinjars.com
Makes 3 pints (fills six half pint jars)
• 8 cups cored and chopped Bartlett pears (or any smooth, thin-skinned pear. There’s no need to peel.)
• 4 cups sugar
• 1 tablespoon ground cinnamon
• Juice of 1/2 a lemon
In a large, heavy-bottomed pot, combine chopped pears and sugar. Cook over medium heat until the fruit can easily be smashed with the back of a wooden spoon. Use a potato masher or immersion blender to break the fruit down into a mostly-smooth sauce.
Add cinnamon and lemon juice and stir to combine. Continue to cook until the jam looks thick and passes the plate test.
Fill jars, wipe rims to remove any residual jam, apply lids (heat canning lids in a small pot over very low heat while you’re preparing the jam to ensure a good seal) and screw on the rims.
Process the filled jars in a boiling water canner for 10 minutes (start the timer when the pot has returned to a boil). When the time has elapsed, remove jars from pot and place the jars on a towel-lined countertop. Let them cool undisturbed for at least two hours. During this time, the lids should seal. Check to ensure the jars have sealed by pushing down on the center of the lid. If it feels solid and doesn’t move, it is sealed.