Cinnamon Pear Jam

cinnamon pear jam
Bartlett pears were so perfect and plentiful during the Christmas week that I ended up buying way too many of them. Pears are best eaten fresh, of course, and I had my fill of fresh pears that week. Even so, I still ended up with a surplus of pears. What do you do with pears that are a day or two past their prime?

I thought about poaching them in red wine, but that would be a bad idea as, first of all, Bartlett is not a good poaching pear (Bosc is) and, secondly, the leftover pears I had were a little too ripe and the poaching would have just turned them into mush. So, instead, I decided to turn them into this delicious jam. As if I needed an excuse.

This jam is supposed to be on a soft and chunky side. It’s great on a buttered piece of bread or as a pastry filling.

cinnamon pear jam
Cinnamon Pear Jam
Makes about six half-pint jars

4 1/2 cups prepared (peeled, cored, and cubed) pears (from approximately 3.5 lbs of pears)
6 cinnamon sticks
2 tablespoons ground cinnamon
5 cups sugar
2 tablespoons fresh lemon juice
1 3-ounce pouch liquid pectin

  • In a nonreactive pot, mix together the pear cubes, cinnamon sticks, sugar, and lemon juice. (Prepare the pears just before cooking to prevent browning.)
  • Cook over medium heat until the mixture comes to a full boil.
  • Continue to boil for 5 minutes until the pear is soft.
  • With a potato masher, mash some of the pear cubes so you end up with some chunks and some puree.
  • Add ground cinnamon and continue to boil for 3 more minutes.
  • Add the liquid pectin and bring back to a full boil; continue boiling for 2 more minutes.
  • Take the jam off the heat and skim off the foam.
  • Let the jam stand for 2 minutes to allow it to thicken up. This will ensure good suspension of the pear chunks; otherwise the chunks will float to the top instead of interspersing the entire jar.
  • Place one cinnamon stick in each jar and spoon the jam into the jars, leaving 1/4 inch head space.
  • Process in a water bath.
  • 6 Responses to Cinnamon Pear Jam

    1. Jude January 19, 2009 at 5:20 pm #

      I would’ve just chucked mushy pears so thanks for this idea. I keep forgetting why I keep pectin on hand in the pantry.

    2. Anonymous July 29, 2009 at 3:54 pm #

      Oh my goodness, this is the most delicious jam I’ve ever had! a true masterpiece!

    3. Fiona November 3, 2012 at 7:09 pm #

      Nice recipe but absolutely skip the ground cinnamon. Way to much! The jam is brown with that much ground cinnamon, not the the picture above at all.

    4. Jill August 26, 2013 at 9:58 am #

      Ground cinnamon most likely should’ve been “two TEASPOONS” not tablespoons. That’s a whole bunch of cinnamon! Especially when adding in the sticks in the jars.

      • Leela August 26, 2013 at 10:05 am #

        Jill – Two tablespoons is correct. This jam has strong cinnamon flavor. Feel free to use 2 teaspoons if you prefer it milder.

    5. Gwen April 26, 2014 at 7:35 am #

      I have also substitutes Apple Pie Spice in place of the cinnamon sticks & ground cinnamon……great flavor!!