Like peach jam, you can make pear jam without cooking. We tried it both ways and like it better cooked. Because pears are so sweet, we used a lower sugar recipe with less sugar and pectin designed for lower sugar recipes.
3 1/4 cups chopped and cooked pears
3/4 cup maraschino cherries, chopped
1/4 cup lemon juice
1 package low sugar pectin, MCP brand or equal
2 1/2 cups granulated sugar
- Wash and dry the five pint-sized jam jars or plastic containers. Make sure the lids fit tightly.
- Peel the pears and chop them into fine pieces. Cook the pears until bubbly and soft. Measure the fruit to make certain that you have the right amount. Place the measured fruit in the bowl of your stand-type mixer. Add the cherries and lemon juice.
- Using the paddle attachment, stir in the pectin thoroughly. Turn the mixer to the lowest setting and let the mixer run for ten minutes. Let sit for 20 minutes.
- Add the sugar and stir with the mixer until it is completely dissolved and no longer grainy, about five minutes.
- Immediately, pour the jam into your prepared containers leaving 1/2 inch clearance for expansion while freezing. Let the jars stand on the counter for 24 hours to allow the pectin to set then freeze.
- Using the paddle and your stand type mixture will incorporate air in into your jam. The jam will be opaque and lighter color but quite attractive.
- Once the pectin begins to set up thickening the jam, do not stir. Continuing to stir will break down the pectin and make for a syrupy jam.