Category: Preserving and Freezing

This jam is my all-time favorite!  I fiddled with the recipe last year, gave it away for Christmas, and had about a dozen phone calls this fall for the recipe.  This jam is truly delicious.  And it’s gorgeous, too.  The cinnamon in it gives it the loveliest color.

To make it, you need ripe pears (fresh off the tree is best!), pectin, sugar, lemon juice, cinnamon and vanilla.

Begin by washing the pears.  Be sure to pause a moment and appreciate their beauty and aroma!

Peel, core and finely chop pears until you have 4 cups of chopped pears.

Add 1/3 cup of lemon juice to the pears and 1 1/2 teaspoons of ground cinnamon.

Stir it up!  Looks yummy, doesn’t it?

Put this in a large pot with 7 1/2 cups sugar.

Stir it up, and begin heating it on your stove.
I like to add a teaspoon of butter to my jam to reduce foaming.

Bring the jam to a rolling boil, and then pour in 1 packet of pectin (I use the Ball liquid 3 ounce pectin) Return to a rolling boil, and then cook 1 more minute.
Remove from the heat and stir in 1 teaspoon vanilla extract.

Skim the foam, and ladle into sterilized jars.

Fill jars, leaving 1/2 inch headspace.

Wipe jar rims with a clean, damp cloth.  Place lids and bands on jars and process in a hot water bath 10 minutes.

Enjoy!

Hopeful Homemaker’s Cinnamon Pear Jam 4 cups peeled, chopped pears 7 1/2 cups granulated sugar 1/3 cup lemon juice 1-1/2 teaspoons ground cinnamon 1 packet pectin (I use Ball liquid pectin.  Each pouch is 3 ounces) 1 tsp. vanilla extract 1 tsp. butter (optional, to reduce foaming) Peel, core and chop pears.  Add lemon juice and cinnamon.  Place in large pot and add sugar.  Stir together, add 1 teaspoon butter if desired,  and bring to a rolling boil.  Add pectin.  Return to rolling boil and cook for 1 minute.  Remove from heat.  Stir in 1 tsp. vanilla.  Skim foam off jam.  Ladle into sterilized jars.  Place lid and band on jar and process in hot water bath for 10 minutes.  This recipe yields 6-7 half pint jars of jam.

Fresh peaches!  Gotta love ’em!  Not only do I love fresh fruit in the late summer and early fall, but I also love preserving some of it to be enjoyed throughout the year.

Today’s project is homemade peach jam.  Yum.

First, measure 7 1/2 cups sugar.  Yep, that’s a lot of sugar!

Start chopping those lovely peaches until you have 4 cups of chopped fruit.


Pour the sugar into a large saucepan.

Add the peaches.

Add 1/3 cup lemon juice.

Finally, add 1 teaspoon ground cinnamon.

Stir well over medium-high heat.

Bring to a rolling boil that can’t be stirred down, and add two 3 ounce packets of liquid pectin.

Return to a rolling boil and cook for 1 minute.

Remove from heat.  If desired, stir in 1 teaspoon vanilla extract.

Ladle into sterilized canning jars.


Fill jars, leaving 1/4 inch head space at the top.  Wipe the lip of the jars with a damp, clean towel and put on a lid and band.  Process in hot water bath to seal.

Let stand for 24 hours in order for jam to set and lids to seal.

Aren’t they beautiful!  This recipe makes 4 pint sized or 8 half-pint jars of jam.
I have two batches in my basket.  I love the feeling of abundance that comes when I’m canning.

I must say I’m in love with the glow of this jam.  It’s so beautiful!

In the morning sunlight, it’s like amber.  And it tastes delicious.

Cinnamon Peach Jam 7 1/2 cups sugar 4 cups chopped peaches 1/3 cup lemon juice 1 tsp. cinnamon 2 pouches, 3 ounces each, Ball Liquid Fruit Pectin 1 tsp. vanilla extract, optional Combine sugar, peaches, lemon juice and cinnamon.  Cook over medium high heat until reaches a rolling boil.  Add pectin.  Return to boil and cook for 1 minute.  Remove from heat and add vanilla.  Stir.  Ladle into sterilized jars and process in hot water bath according to instructions.   Let set and store.  Enjoy!