Pear Jam with Honey

For Christmas, Joe got me a canning kit. During the weeks leading up to the present opening, we constantly messed with each other. I somehow just knew that the big huge box was a canning kit. I tried to get him to tell me it was one and he insisted it was a tripod which was a ridiculous cover. If you have ever purchased a tripod or a canning kit, you know the size differences in the boxes! I of course, never believed these tripod claims for one moment. Thankfully I was right in my assumption that it was a canning kit and I have finally done it! I have finally made a proper jam.

I used Pomona’s Universal Pectin because the amount of sugar in jam recipes makes me uneasy. 6 cups of sugar, are you serious? My dear friend Pam gave me a box of Pomona’s and I decided to use a recipe from inside the box because I didn’t want to test fate and mess with anything while I am still learning all the wonderful joys of canning your own food.

What Type of Pears to Use for Jam

For pear jam, you want to choose varieties that are slightly underripe rather than perfectly ripe—they’ll have more natural pectin, which helps your jam set properly without adding tons of extra sugar. Bartlett pears are a classic choice because they have good flavor and texture, but Bosc pears work beautifully too and add a slightly deeper, more complex taste. Avoid using all very soft or mushy pears, as they can break down into an overly thin consistency; aim for pears that are firm enough to hold their shape during cooking but still have plenty of flavor. If you’re using Pomona’s Universal Pectin like this recipe does, you have more flexibility with ripeness since you’re not relying solely on the fruit’s natural pectin, but starting with slightly firm pears will still give you the best results.

Tips for Making Perfect Pear Jam

Making pear jam is more forgiving than some other fruit preserves because pears have natural pectin, but using Pomona’s Universal Pectin gives you better control over the set without dumping in cups of sugar. The key is catching your pears at the right ripeness—they should be soft enough to crush easily but not overripe, which can make the flavor muddled. Always measure your fruit and liquid carefully before cooking since Pomona’s works differently than traditional pectins and requires precise ratios to gel properly. Finally, don’t skip the step of letting your jam rest in the jars for 24 hours before checking the set; you’ll avoid the disappointment of thinking your batch failed when it just needs time to fully firm up.

How to Store and Can Pear Jam

Once your pear jam has cooled completely, store unopened jars in a cool, dark place like a pantry or cupboard where they’ll keep for up to a year. The sealed jars should have that satisfying "pop" sound when you open them for the first time, which confirms the lid has properly sealed during processing. If any jars didn’t seal properly (you’ll notice the lid flexes when pressed), refrigerate those and use them within a few weeks. Once opened, keep your jam in the refrigerator and enjoy it within a month for the best flavor and texture.

Variations and Substitutions for Pear Jam

You can easily swap out the honey for maple syrup or agave nectar if you prefer a different flavor profile—just keep the sweetness level the same. If pears aren’t in season or you want to stretch your harvest, try mixing in other stone fruits like peaches or apricots, which pair beautifully with the honey’s warmth. For a spiced version, add a cinnamon stick, fresh ginger, or a few cardamom pods to the pot while the fruit simmers, removing them before canning. Since you’re already using Pomona’s Universal Pectin, you have freedom to reduce the sugar even further than traditional recipes allow, making this a great base for experimenting with your own custom flavors.