Plum-kissed pear jam is a luscious homemade preserve that balances the gentle sweetness of ripe pears with the tart, jewel-toned richness of plums. The two fruits together create a beautiful flavor harmony and a deep, ruby-amber color that looks as lovely as it tastes. Spread on warm toast, spooned over yogurt, or served alongside cheese, this jam makes everyday moments feel special. It’s also a thoughtful gift in a pretty jar, perfect for autumn and holiday seasons.
Cooking Time: 1 hour
Serving: About 6 half-pint jars
Ingredients
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4 cups ripe pears, peeled, cored, and finely chopped
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2 cups ripe plums, pitted and chopped (skins on for color)
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4 cups granulated sugar
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2 tbsp lemon juice
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1 pouch (3 oz) liquid fruit pectin
Instructions
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Prepare jars by sterilizing them in boiling water for 10 minutes. Keep warm until ready to fill.
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In a large heavy-bottomed pot, combine pears, plums, and lemon juice. Cook over medium heat, stirring often, until fruit softens, about 15 minutes.
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Stir in sugar and bring mixture to a rolling boil, stirring constantly until sugar dissolves.
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Add pectin and boil hard for 1 minute, stirring continuously. Skim off any foam that forms on top.
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Test jam consistency by placing a small spoonful on a chilled plate—if it wrinkles when pushed, it’s ready. If not, boil for 1–2 more minutes.
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Ladle hot jam into sterilized jars, leaving 1/4-inch headspace. Wipe rims clean, seal with lids and bands.
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Process jars in a boiling water bath for 10 minutes. Remove and let cool undisturbed until sealed.
Nutrition (per tablespoon, approx.)
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Calories: 45
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Protein: 0 g
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Fat: 0 g
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Carbohydrates: 12 g
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Sugar: 11 g
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Sodium: 0 mg
Tips
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Choose slightly underripe pears for the best pectin content—they help thicken the jam naturally.
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For a spiced version, add a cinnamon stick or a pinch of ground cardamom while cooking the fruit.
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If you prefer a smoother texture, mash the fruit with a potato masher or use an immersion blender before adding sugar.
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Store unopened jars in a cool, dark place for up to 1 year; refrigerate after opening.
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This jam pairs beautifully with brie, goat cheese, or roasted meats.
