Blueberry Pear Jam
Blueberry pear jam pairs up the sweetness of the pears with berries, lemon and a touch of vanilla.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 30 minutes
- Yield: 5 cups 1x
- Category: Jam
- Method: Canning
- Cuisine: American
- 3 cups pears – cored, finely chopped (packed tightly)
- 1 cup blueberries, fresh or frozen (wild blueberries are great if you have them)
- 1/4 cup bottled lemon juice
- 1/2 – 1 cup granulated sugar or 1/4 cup honey
- 1 teaspoon vanilla (homemade vanilla is great if you have it)
- 2 teaspoons Pomona’s pectin powder
- 2 teaspoons calcium water (included with Pomona’s Universal Pectin)
- In a small bowl, mix together sugar or honey and pectin powder. Don’t skip this step, or your pectin will clump. Set aside.
- In a large, non-reactive pot (I use a heavy bottom stainless steel pot), combine pears, blueberries, lemon juice and the calcium water. Bring to a full boil.
- Add honey-pectin or sugar-pectin mixture, stir vigorously 1-2 minutes while cooking to dissolve pectin. Return to boil and remove from heat. Stir in vanilla extract.
- Ladle jam into sterilized jars leaving 1/4″ headspace. Wipe rims clean and screw on the lids. Process for 10 minutes in water bath canner (add 1 minute for every 1,000 feet above sea level).
- Remove jars from canner and allow to cool completely. Remove canning rings, wipe down lids if needed, date and label. Store in a cool, dry location out of direct sunlight. Best quality if used within 18 months. Jam will last about three weeks once opened.
Keywords: jam,pears, blueberries