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orange pear jam

(4 ratings)
KBPossible avatar
Recipe by
Kim Biegacki
@KBPossible
Youngstown, OH

I am so glad I found this recipe and finally got to make this jam. I did cut the sugar back from 7 cups to 3 cups of sugar. The next time I will try to go down to 2 1/2 or even 2 cups. This jam tastes so delicious with the fresh taste of sweet pears, pineapple and swirled with the tang of orange flavor. It is lighter in texture than other jams I have made and it took the jams to set up longer as well. By the next day it was set up. I did process this jam with a 15 minute hot water bath so I could place them on a shelf rather than the freezer. Recipe is from my Taste of Home magazine.

(4 ratings)
yield 8 jelly jars (8 oz. each)
prep time 30 Min
cook time 30 Min
method Canning/Preserving

Ingredients For orange pear jam

  • 3 c
    sugar
  • 5 c
    chopped peeled fresh pears
  • 1 can
    crushed pineapple, drained
  • 3 Tbsp
    lemon juice
  • 2 pkg
    (3 oz. each) orange gelatin

How To Make orange pear jam

  • 1
    Gather you items to start your jam.
  • 2
    In a Dutch oven or large kettle, combine the sugar, pears drained pineapple and lemon juice.
  • 3
    Bring to a full rolling boil over high heat, stirring constantly. Reduce heat; simmer for 15 minutes, stirring frequently. I used a potato masher in the pan on the pears to get the texture I desired.
  • 4
    Remove from the heat; stir in gelatin until dissolved.
  • 5
    (Pour into jars or containers; cool to room temperature, about 1 hour. Cover and let stand overnight or until set, but not longer than 24 hours. Refrigerate for up to 3 weeks.) This is how I processed: Or you can give the jars a 15 minute water bath and then set the jars on the counter overnight. Mine jars took awhile to seal. I think it was about 2 hours till I heard the last jar pop/seal. I also did see the jam set up well till the next evening and then it was at a perfect thickness.
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