Maple Pear Jelly – Easy Jelly with Rich Caramel Notes

The maple syrup adds delicate caramel notes to this easy maple pear jelly recipe. Just a half a cup of maple syrup sweetens the entire batch.

Here on the homestead, we do a lot of canning and preserving. Some things we grow ourselves, some we buy locally, and some with barter with neighbors.

Our pear tree is still small, but our neighbors have a beautiful tree that is over 50 years old. Each year, my sons and I go over and help with the harvest for a share of the pears.

This year there was a bumper crop, so we’re trying out a few new recipes, including this maple pear jelly and pear ginger jam.

If you don’t have a neighbor with a pear tree, check out your local farmers market or grocery store. You can often get a good deal on bulk seasonal produce.

Maple Pear Jelly Recipe

Pear jam and jelly are good, but I like to experiment with different flavor variations each year.

This recipe makes a firm jelly, so if you prefer a softer spread, reduce the calcium water to 3 teaspoons and the pectin to 4 teaspoons.

Ingredients

• 4 pounds of ripe pears
• 1 3/4 cup water
• 1/4 cup lemon juice
• 4 teaspoons calcium water
• 1/2 cup maple syrup
• 5 teaspoons Pomona’s pectin powder

Instructions

1. Prepare your jars, lids, and rings. Fill water bath canner with water and heat it. Sterilize your jars.
2. Core and chop pears. Combine chopped pears in a large sauce pan with 1 3/4 cup water. Bring to a boil over high heat, reduce heat and simmer, covered, for 7 to 15 minutes, until pears are soft, stirring occasionally. Remove from heat and mash pears.
3. Place mashed pears into a jelly bag or flour sack towel. Hang bag or towel over a bowel, and allow juice to drip until you have 4 cups of juice. Discard pulp or save for another use.
4. Add four cups of juice into a large saucepan with lemon juice and calcium water. Mix to combine.
5. In a medium bowl, combine maple syrup and pectin powder. Mix thoroughly and set aside.
6. Bring fruit juice mixture to a boil over medium high heat. Add maple syrup-pectin mixture, stirring constantly, until sugar is completely dissolved. Bring jelly to a rolling boil for one minute. Remove from heat.
7. Ladle jelly into sterilized jars, leaving 1/4 inch headspace. Wipe rims with a damp cloth. Put on lid and ring, tighten to finger tight.
8. Lower jars into canner, making sure they are covered with at least 1-2 inches of water. Place lid on canner, return to boil. Process jars for 10 minutes.
9. Turn off heat. Remove jars from canner and place on a kitchen towel on the counter top. Allow to cool for 8 – 24 hours.
10. Check seals. Remove rings, date, label and store your maple pear jelly in a cool, dry location.

This recipe is adapted from Preserving with Pomona’s Pectin.

Altitude Adjustments for Maple Pear Jelly (and other Water Bath Canning)

For boiling water bath canning at an altitude higher than 1000 feet above sea level, adjust boiling water processing time as listed below.

Altitude Feet                     Increase Processing Time

• 1,001-  3,000                           5 minutes
• 3,001-  6,000                         10 minutes
• 6,001-  8,000                         15 minutes
• 8,001-10,000                         20 minutes

Adapted from Fresh Preserving – High Altitude Canning Adjustments.

What is calcium water?

Calcium water is made from water and the calcium powder included in every box of Pomona’s Universal pectin. (Get Pomona’s Pectin here.)

One box of Pomona’s pectin makes several batches of jam or jelly. You can also use it to make jello. It gels with low or no sugar, or artificial sweeteners.

Each box of Pomona’s Universal pectin contains 2 packets:

• 1 Pectin (tan powder)
• 1 Calcium powder (monocalcium phosphate – white powder)

To prepare the calcium water, simply mix 1/2 teaspoon of calcium powder with 1/2 cup of water. I mix mine in a one cup mason jar.

Store the calcium water in the refrigerator between uses. It lasts for several months. Discard the calcium water if it discolors or you see mold.

Print Friendly Recipe

Use the recipe card below to print out a copy of the recipe. It is okay to double the recipe when using Pomona’s pectin.

Maple Pear Jelly

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

The maple syrup adds delicate caramel notes to this easy maple pear jelly recipe. Just a half a cup of maple syrup sweetens the entire batch.

• Author: Laurie Neverman
• Prep Time: 1 hour
• Cook Time: 20 minutes
• Total Time: 1 hour 20 minutes
• Yield: 4 cups 1x
• Category: Jelly
• Method: canning

Ingredients

Units USM Scale 1x2x3x

• 4 pounds of ripe pears
• 1 3/4 cup water
• 1/4 cup lemon juice
• 4 teaspoons calcium water
• 1/2 cup maple syrup
• 5 teaspoons Pomona’s pectin powder

Cook Mode Prevent your screen from going dark

Instructions

1. Prepare your jars, lids, and rings. Fill water bath canner with water and heat it. Sterilize your jars.
2. Core and chop pears. Combine chopped pears in a large sauce pan with 1 3/4 cup water. Bring to a boil over high heat, reduce heat and simmer, covered, for 7 to 15 minutes, until pears are soft, stirring occasionally. Remove from heat and mash pears.
3. Place mashed pears into a jelly bag or flour sack towel. Hang bag or towel over a bowel, and allow juice to drip until you have 4 cups of juice. Discard pulp or save for another use.
4. Add four cups of juice into a large saucepan with lemon juice and calcium water. Mix to combine.
5. In a medium bowl, combine maple syrup and pectin powder. Mix thoroughly and set aside.
6. Bring fruit juice mixture to a boil over medium high heat. Add maple syrup-pectin mixture, stirring constantly, until sugar is completely dissolved. Bring jelly to a rolling boil for one minute. Remove from heat.
7. Ladle jelly into sterilized jars, leaving 1/4 inch headspace. Wipe rims with a damp cloth. Put on lid and ring, tighten to finger tight.
8. Lower jars into canner, making sure they are covered with at least 1-2 inches of water. Place lid on canner, return to boil. Process jars for 10 minutes.
9. Turn off heat. Remove jars from canner and place on a kitchen towel on the counter top. Allow to cool for 8 – 24 hours.
10. Check seals. Remove rings, date, label and store your maple pear jelly in a cool, dry location.

Notes

This recipe makes a firm jelly, so if you prefer a softer spread, reduce the calcium water to 3 teaspoons and the pectin to 4 teaspoons.

Beyond Maple Pear Jelly – More Pear Recipes

Maple pear jelly is tasty and easy to make, but if you need more pear recipes and storage tips, we can help.

• Cranberry-Pear Jam – Traditional and Low-Sugar
• Blueberry Pear Jam – Sweet, Luscious Pears and Ripe, Juicy Blueberries
• Almond Pears
• 9 Ways to Preserve Pears, Plus Tips to Prevent Browning
• How to Dehydrate Pears
• Pear Wine

We have over 100 recipes on the site, all listed by category, on the Common Sense Home Recipe and Kitchen Tips page.