Cherry Kissed Pear Jam

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

Directions:

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.

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About finefrugality

I am a wife, mother, business owner, farmer, foster parent, retired probation officer and so much more. :-) I love to save money any way I can. I just don’t see the sense in handing my cash over to someone else when I don’t have to. I coupon, I grow and can food, I reuse and repurpose items, I scour thrift stores and during the warmer months, my Saturday mornings consist of yard sales and our local farmer’s market with my husband. I have organized local meetings which include coupon swaps, barter clubs and swap meets. Here is where I begin to share this life with the rest of the world. This is Fine Frugality. Because being frugal is not only fine. It is FINE.
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11 Responses to Cherry Kissed Pear Jam

  1. Allison says:

    This sounds fabulous and I bet it has the perfect balance of sweet and tart!

  2. Little Sis says:

    Drooling. Actively. Before i even read a word. Looks so very delicious. Thanks for sharing.

  3. christine says:

    I made this and loved it so much I made another batch this weekend to give as Christmas gifts. I’ve never made jam before! It was so easy and soooo delicious. I’m a little sad I missed out on the apricots this year. One question–do I need to do anything special to the glass jars before I freeze them? I assume I’ll need to freeze them to make them last until Dec… Thanks for introducing me to the wonderful world of jam!!

  4. Bonnie says:

    I love the recipe but would like to can it…..I’m assuming it would can up well, too?

    • I freeze it because I’ve reduced the sugar drastically. I would love to be able to can it, I just haven’t tried because of the fact that less sugar jams/jellies seem to go bad quicker than full sugar varieties when canned. If you would like to give it a shot, here’s the link to the National Center for Home Food Preservation and it’s guidelines on jams and jellies. I usually don’t venture beyond what they have to say for safety reasons. Let me know how you make out and thanks for taking a peek at my recipe! http://nchfp.uga.edu/how/can_07/storing_jams.html

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