This is my all time favorite jam in the whole wide world. I found a recipe that originally called for plums. I didn’t have any. I improvised. And I never looked back.
I then tweaked the recipe to be low sugar. You can certainly add more sugar if you’d like, I just find most jams too sweet for my taste. This is a freezer jam recipe, so there is no canning involved. Every year at this time, I start making this jam and I will make enough to get me through until next autumn. Here’s what you do:
Cherry Kissed Pear Jam
- 3 cups pears, coarsely chopped or coarsely ground (or four cups if you dice them larger)
- 1 cup fresh or frozen cherries, coarsely chopped or left whole (if you like big chunks in your jam)
- 1 (1 3/4 ounce) package powdered fruit pectin
- 2 cups sugar
1. In a large pot, combine pears and cherries.
2. Stir in pectin.
3. Bring to a full rolling boil over high heat, stirring constantly.
4. Stir in sugar; return to a full rolling boil.
5. Boil for 1 minute, stirring constantly.
6. Remove from the heat; skim off foam if necessary.
7. Pour into jars or freezer containers and cool to room temperature, about 1 hour.
8. Cover and let stand overnight or until set, but not longer than 24 hours.
9. Refrigerate or freeze.
Since this is a freezer jam, you can use any freezer safe container. I reuse jars from other products. If you’re using canning jars, this recipe produces approximately 2 jelly jars, more if you are adding additional sugar.
Welcome to my jam obsession. If you try it, you’ll be hooked too.