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.
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