Blueberry Pear Jam

spoonful of blueberry pear jam with pear and jar of jam

Blueberry pear jam pairs up the sweetness of the pears with berries, lemon and a touch of vanilla.


  • 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
  • 1/21 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)


  1. In a small bowl, mix together sugar or honey and pectin powder. Don’t skip this step, or your pectin will clump. Set aside.
  2. 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.
  3. 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.
  4. 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).
  5. 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