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Spiced Pear Jam

A neighbor of mine passed along this spiced pear jam recipe. I've given many jars of this jam as gifts. Day to day, we enjoy it on toast with ham and eggs or on hot rolls with a meat. —Karen Bockelman, Portland, Oregon
  • Total Time
    Prep: 1 hour 40 min. Process: 10 min.
  • Makes
    6 half-pints


  • 8 cups chopped or coarsely ground peeled pears (about 5-1/2 pounds)
  • 4 cups sugar
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground cloves


  • In a Dutch oven, combine all ingredients. Bring to a boil; reduce heat and simmer, uncovered, until thick, 1-1/2 to 2 hours, stirring occasionally. Stir more frequently as the mixture thickens.
  • Remove from the heat; skim off foam. Carefully ladle into hot half-pint jars, leaving 1/4-in. headspace. Remove air bubbles; wipe rims and adjust lids. Process for 10 minutes in a boiling-water canner.
Editor's Notes: This recipe does not require pectin. The processing time listed is for altitudes of 1,000 feet or less. Add 1 minute to the processing time for each 1,000 feet of additional altitude.
Editor's Note
The processing time listed is for altitudes of 1,000 feet or less. Add 1 minute to the processing time for each 1,000 feet of additional altitude.
Nutrition Facts
2 tablespoons: 78 calories, 0 fat (0 saturated fat), 0 cholesterol, 0 sodium, 20g carbohydrate (19g sugars, 1g fiber), 0 protein.

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  • Joshua
    Aug 23, 2020

    Great recipe! I highly recommend substituting brown sugar for part of the regular sugar, adding nutmeg, and I even got a little crazy and used maple syrup instead of some of the regular sugar. It’s definitely a must try recipe!

  • Sandy
    Dec 12, 2019

    Does anyone have trouble growing pears with tiny hard bits (I think they are calcium)? They are a little unnerving to crunch on and I don't know how to get rid of them.

  • Rita
    Oct 23, 2019

    So you don't have to add any lemon juice then ?

  • Staciamcpherson
    Oct 13, 2017

    No comment left

  • Julie
    Oct 4, 2017

    I was so very hopeful.I love brown sugar so I went with one person's recommendation to sub half of the white sugar. I think the brown sugar was too over whelming for delicate pear flavor. Maybe only sub the one cup as another person had mentioned.Even without that it was way too sweet for me. Couldn't even finish the sample spoon that I was tasting with before putting in jars. I added in a pint of tart wild plum juice that I had frozen up last year, and about 3 tablespoons of lemon. Still too sweet but at least tolerable.

  • gunslinger
    Aug 14, 2017

    Found this recipe when looking for a jam to make out of some pears my neighbor gave me. It is delicious, the cinnamon and allspice gave it great flavor!

  • ana.1128
    Dec 9, 2016

    which type of pear is the best for this recipe?

  • WisconsinG
    Aug 28, 2016

    I made this and gave it to family and friends! Great use of our over abundance of pears! This recipes a keeper!

  • Saudbox
    Dec 6, 2015

    I made this jam for Christmas presents saving a jar for myself, thank goodness I did, it is really good. I also did the brown and white sugar togetherness (1/2 and 1/2) and 1/4 tsp nutmeg like others suggested. I never processed for 10 minutes in boiling water they sealed just fine. It is excellent on pork chops and as a glaze on ham and of course on warm rolls and toast. Defiantly a keeper Thx Karen

  • Schubs
    Nov 12, 2015

    Nice jam