Friday, September 7, 2012

Apple Pear Maple Jam

So I told you yesterday that I cooked down a big pot of pears all at once.   Well, once they're cooked down, they can stay in the fridge for a few days at the ready for you to make quick jams as you have time.   

I was totally telling you the truth.  

Here is a jam I made with some of those cooked pears, plus some new apples.  

 The pears cooked down further to give the jam a nice soft base, and the new apples stay firmer so there's a nice balance of textures and flavors.  I left the apples in chunks.   This jam is a favorite with my picky eater. 

Apple Pear Maple Jam
  • 2 cups cooked pears 
  • 2 cups chopped apples
  • 1 cup cold water
  • 4 Tablespoons Dutch Jell All Natural Lite pectin
  • 1/4 tsp cinnamon
  • 1/2 cup maple syrup
  • 1 cup sugar
Combine the pears, apples, cold water, pectin and cinnamon.  Stir well until pectin is dissolved.   Bring to a boil.   Stir constantly until it reaches a hard rolling boil that you can’t stir down.   Boil hard for 1 minute.  Add maple syrup and sugar.  Return to full rolling boil and boil hard for 1 minute.   Ladle into jars.

Note:   The maple is a supporting flavor here.   If you want a serious maple flavor, then use 1 cup of maple and only 1/2 cup of sugar.   Or you can use 1 1/2 cups maple and no sugar.   

Note:  Canned pears are the same as cooked pears.   Use a small can or two, drained, if you don't have this year's pears to cook up. 


  1. Your pictures are gorgeous. I love that this recipe works with cooked pears too! I love home-canned pears. The only down-side is the whole peeling/coring gig. Got any shortcut tips for that?

  2. When you cook down the pears and apples, you don't add anything to the pots, right? Just fruit and heat?

    Please pardon my addled brain, but where did you say you got the Dutch Jell pectin again? Was that the one you found at Menards? Thanks!


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