This month’s Tigress Can Jam theme was apples, pears, and quinces…and since I had just seen pears at the grocery store around the time I read the announcement, I thought it was a great pick for November. I have to admit that I’ve never seen a quince at the store before, much less eaten one – but pears and apples, I was all over that. This time though, rather than overwhelming the taste of the fruit with too many spices as I’m so apt to do in the fall, I kept it simple with just a bit of cinnamon and let the pears and apples shine. I just love the color of this jam; it’s so bright and cheery. This recipe makes 6 eight-ounce jars, but I had a couple of sixteen-ounce jars lying around, so I used them in addition to a couple of eight-ounce jars. Hope you enjoy this lovely jam!
- 6 cups pears, peeled and finely chopped
- 2 cups apples, peeled and finely chopped
- 4 Tbsp lemon juice
- 1 package (1.75 oz) powdered pectin
- 1 tsp ground cinnamon
- 6 cups granulated sugar
In a large pot, combine the pears, apples, and lemon juice. Cook over medium heat until softened. Run the fruit through your food processor, and then return it to the pot. Prepare your canning supplies; sterilize the canning jars by running them in almost boiling water for several minutes, and boil a few cups of water in a small saucepan for the lids. Whisk in the cinnamon and pectin until dissolved. Bring to a boil over high heat, stirring frequently. Add in the sugar all at once and return to a full rolling boil for one minute. Remove from the heat and skim the foam off the top. Ladle hot jam into jars, leaving 1/4″ headspace. Wipe rim and center lids on jars, and then screw down bands just until resistance is met. Place jars in canner, ensuring they are covered with water, and boil for 10 minutes. Makes 6 eight-ounce jars.