Maple Pear Jelly

maple pear jelly

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.


  • 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


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

Keywords: pears, maples syrup, fall, preserves, jelly