Plum Kissed Pear Jam
Capture the essence of late summer and early fall with this luscious Plum Kissed Pear Jam, a perfect blend of sweet, juicy pears and the tangy richness of ripe plums. Gently spiced with an optional hint of ground cinnamon, this homemade jam delivers a velvety texture and a naturally vibrant flavor that’s irresistible on toast, scones, or even as a glaze for roasted meats. With a simple stovetop method, this small-batch recipe is easy to follow and yields a spreadable treat that's as beautiful as it is delicious. Whether refrigerating for immediate enjoyment or canning for long-term storage, this fruity preserve is a must-try for lovers of seasonal jams and homemade goodness.
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Recipe Information
Ingredients
- 4 cups ripe pears (peeled, cored, and diced)
- 2 cups ripe plums (pitted and chopped)
- 2 cups granulated sugar
- 2 tablespoons lemon juice
- 0.5 teaspoon ground cinnamon (optional)
- 0.5 cup water
Instructions
Wash, peel, and core the pears. Dice them into small cubes and set aside.
Wash, pit, and chop the plums into small pieces.
In a large, heavy-bottomed saucepan, combine the diced pears, chopped plums, granulated sugar, lemon juice, ground cinnamon (if using), and water.
Place the saucepan over medium-high heat and bring the mixture to a boil, stirring frequently to prevent sticking or burning.
Once boiling, reduce the heat to medium and let the mixture simmer for about 40–50 minutes, stirring occasionally, until the fruit breaks down and the jam thickens. Use a potato masher to gently mash any larger chunks of fruit for a smoother consistency, if desired.
To check the jam's consistency, place a small plate in the freezer for a few minutes. Spoon a small amount of jam onto the cold plate and tilt it. If the jam runs slowly and thickly, it is ready. If it is too runny, continue cooking for a few more minutes and test again.
Once the jam reaches the desired thickness, remove it from the heat and let it cool slightly.
Pour the jam into sterilized jars, leaving about 1/4 inch of headspace. Secure the lids tightly.
Let the jars cool to room temperature before refrigerating or processing them in a water-bath canner if long-term storage is desired.
Store the jam in the refrigerator for up to 3 weeks, or process in a water bath for shelf stability.
Nutrition Facts
Calories |
2258 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 2.2 g | 3% | |
| Saturated Fat | 0.1 g | 0% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 14 mg | 1% | |
| Total Carbohydrate | 591.1 g | 215% | |
| Dietary Fiber | 35.8 g | 128% | |
| Total Sugars | 533.5 g | ||
| Protein | 6.8 g | 14% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 132 mg | 10% | |
| Iron | 2.7 mg | 15% | |
| Potassium | 1766 mg | 38% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
