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Pear Jam with Honey | Sweet Remedy

For Christmas, Joe got me a canning kit. During the weeks leading up to the present opening, we constantly messed with each other. I somehow just knew that the big huge box was a canning kit. I tried to get him to tell me it was one and he insisted it was a tripod which was a ridiculous cover. If you have ever purchased a tripod or a canning kit, you know the size differences in the boxes! I of course, never believed these tripod claims for one moment. Thankfully I was right in my assumption that it was a canning kit and I have finally done it! I have finally made a proper jam.

Pear Jam with Honey | Sweet Remedy

I used Pomona’s Universal Pectin because the amount of sugar in jam recipes makes me uneasy. 6 cups of sugar, are you serious? My dear friend Pam gave me a box of Pomona’s and I decided to use a recipe from inside the box because I didn’t want to test fate and mess with anything while I am still learning all the wonderful joys of canning your own food.

Pear Jam with Honey | Sweet Remedy

Yield: 4 half pint jars

Pear Jam with Honey

Pear Jam with Honey
No Ratings

This pear honey jam is low in sugar and made with pomona's pectin.

Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes

Ingredients

Calcium Water

  • 1/2 cup water
  • 1/2 tsp calcium powder

Jam

  • 4 cups pears, peeled, cored and mashed
  • 3/4 cup honey
  • 1/4 cup lemon or lime juice
  • 3 tsp pectin powder
  • 4 tsp calcium water

Instructions

Calcium water

  1. Mix water and calcium powder together.
  2. Store in a sealed jar in the refrigerator and shake before each use.
  3. Will keep for a few months sealed tightly.

Jam

  1. Peel and core pears.
  2. Mash using a potato masher or large fork.
  3. Stir mashed fruit, lemon or lime juice and calcium water into a medium sized pot.
  4. In a separate bowl, mix together the pectin powder and honey.
  5. Bring fruit mixture to a boil and add the honey-pectin mixture.
  6. Stir for 1-2 minutes and then return to a boil.
  7. Once boiling, remove from heat Sanitize jars, lids and rings.
  8. Fill jars to 1/4" of top, clean rims and carefully attach lid and twist rings on.
  9. Put filled jars into a boiling pot of water and process for 10 minutes.
  10. Add an extra minute for every 1000 ft above sea level.
  11. Remove from water and let cool. Lids should be "sucked" down.

Nutrition Information:

Yield:

4

Serving Size:

1
Amount Per Serving: Calories: 292Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 10mgCarbohydrates: 79gFiber: 5gSugar: 67gProtein: 1g

Nutrition information isn’t always accurate. You may want to spot check this information.

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© Samantha Seeley
Category: Canning

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