Why are my pear preserves runny?

Sadly, sugar plays a huge role in set. If you cut the amount in the recipe and you don't compensate with a pectin designed for low sugar preserving , your jam may well be runny. Did you check for set while the jam was cooking? Any time a recipe gives you a cooking time, it's simply an approximation.

Can you freeze pear preserves?

If properly sealed, pear preserves can be stored in a cool, dark place for up to one year. A simple storage option for pear jam, butter, and chutney. Storing halved or whole preserved pears in the freezer is not recommended due to their fragile texture. Preserves can be stored in the freezer for up to six months .

What to do if jam won't set?

Add pectin . Whisk a tablespoon of powdered pectin (preferably the no-sugar-needed variety) into the pot of cooking jam. Test for thickness and add another tablespoon if needed.

How runny should jam be before canning?

Lift the spoon of jam above the pan about 12 inches and tilt the spoon horizontally. Watch how the jam runs back into the pan. You are aiming for a cascading sheet-like fall, not a single line of runny jam .

Do pears need lemon juice when canning?

Also, have sterilized jars with lids and rings at hand. Cut the pears into quarters, remove the core, and peel. Slice quarters in thirds if working with large pears or into half in working with small pears. Place prepared pears in water with 1 tbsp of lemon juice to keep them from turning brown .

How to keep pears from browning while canning?

Prevent discoloration of the peeled pears by holding them in a solution made by crushing six 500mg vitamin C tablets (or 1 teaspoon ascorbic acid) in one gallon water or use a commercial ascorbic acid mixture . Drain pears well before canning or freezing.

How long does canned pear jam last?

A: For best quality, it is recommended that all home-canned foods be used within a year. Most homemade jams and jellies that use a tested recipe, and have been processed in a canner for the recommended time, should retain best quality and flavor for up to that one year recommended time.

How do you thicken runny preserves?

For every 4 cups of jam that needs to be remade, whisk together 1/4 cup sugar and 1 tablespoon powdered pectin. Pour the jam into a low, wide pan and add the sugar and pectin combo. Stir until the sugar and pectin has dissolved.

How do you thicken homemade preserves?

Bring the syrupy “jam” to boil in a pot. Dissolve 1 to 2 teaspoons of cornstarch for every cup of syrup in a small amount of cold water to make a slurry. Reduce heat and drizzle the mixture into the jam pot, stirring constantly. Gently simmer for 30 seconds, remove from heat, bottle and cool.

How to fix or remake jam or jelly that turns out too soft or runny?

To remake cooked jelly or jam using liquid pectin for each 250 mL (1 cup) jelly or jam, measure and combine 45 mL (3 tbsp) sugar, 7 mL (11 /2 tsp) bottled lemon juice and 7 mL ( 11/2 tsp) liquid pectin. Bring jam or jelly to a boil stirring constantly. Add the sugar, lemon juice and pectin combination.

How do you thicken preserves without pectin?

If you aren't using pectin as a thickener, the sugar as well as the cornstarch slurry will work to thicken quite well. Feel free to add more for an even thicker jam.

Brown Sugar Pear Jam (canning recipe) • Heartbeet Kitchen (2024)

A flavorful, small batch pear jam lightly sweetened with brown sugar, giving it caramel flavor. With the addition of flaky sea salt and simmering time, this version resembles caramel decadence in jam form. The brown sugar boils down into absolute deliciousness, and the addition of cardamom brings warmth and depth. This pear jam recipe has no added pectin.

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Although the song “It’s the Most Wonderful Time of the Year” was made for the holidays, I find the lyrics playing in my head as I stroll down the aisles of the farmers market these days.

Tomatoes of all colors, crisp cucumbers, zucchini of every size, bags full of sweet corn piled high. And in fall there are winter squash, pears and apples just starting to arrive. It’s the true essence of a beautiful summer meets fall collision. Canning and preserving each season’s harvest is one of my favorite hobbies, ensuring that I can enjoy things all year long.

In Spring, I love to make fresh rhubarb sauce. In summer, several batches of zucchini pickles, tomatillo salsa verde, and fire roasted salsa.

What pears are great for making jam?

Seckel pears are the sweetest and the smallest of the pear family and look like a blushing bosc, which you’ll commonly find in grocery stores. So if you can’t find seckel pears, bosc work well in this recipe too. Both have a delicious spice flavor to them and a fresh crispness even when ripe.

Those qualities make them perfect for simmering and preserving into this Caramel Cardamom Pear Jam. Swoon……

How to Make Pear Jam:

Getting this jam to set couldn’t be easier. It naturally happens as the fruit simmers for an hour and the juice of a lemon at the end gives it the acidity it needs for canning safety, no artificial pectin needed.

I peeled half of the pears, but left the others with the skin on because I like a little bit of texture. (If you like something completely smooth, this Vanilla Chai Pear Butter is delicious too.)

What Does Pear Jam Taste Like

This recipe is a slight adaptation from the master preserving wizard herself, Marisa of Food in Jars, who made this brown sugar based pear jam.

With the addition of flaky sea salt and double the simmering time, this version resembles caramel decadence in jam form. The brown sugar boils down into a sticky, sweet mess, and the addition of cardamom is what autumn comfort is all about.

Cardamom is one of my favorite warming spices, such a lovely match to the slight spice of the seckel pears. I ground the seeds of the green pods with a mortar and pestle, it’s scent so unique – a hint of eucalyptus and citrus and cloves.

Used this way, the spice is quite potent, which is why you’ll see two measurements – one for if you grind it yourself, the other if you buy it pre-ground, where exposure to air tames it down a bit.

More small batch jam recipes:

Brown Sugar Pear Jam (canning recipe) • Heartbeet Kitchen (5)

Brown Sugar Pear Jam (canning recipe) • Heartbeet Kitchen (6)

Brown Sugar Pear Jam (for canning)

A flavorful, small batch pear jam lightly sweetened with brown sugar, giving it caramel flavor. The cardamom adds warmth and depth, making this a winning jam.

4.86 from 7 votes

Ingredients

3 ¼ pounds of pears, half of them peeled (I used Seckel, but I think any variety would work)
1 1/4 cups lightly packed brown sugar
scant 1/2 teaspoon flaky salt
 juice of one large lemon 
¾ teaspoon ground cardamom or (1/2 teaspoon freshly ground cardamom if you grind it yourself in a mortar and pestle or spice mill. it’s more intense, so less is needed)

Instructions

Sterilize jars in boiling water canner. and wash lids and tops with soapy water.
Coarsely chop the pears, then combine them with the sugar in a large pot and bring to a boil over medium heat, stirring to dissolve the sugar. Simmer, stirring frequently and lightly mash with a potato masher the pears soften, until the mixture thickens and is syrupy. This will take about 45 minutes, and you will see larger bubbles forming in the simmer.
Stir in the salt, lemon juice and cardamom, then simmer for 2 more minutes.
Ladle the hot preserves into hot jars leaving 1/4 inch headspace. Remove any air bubbles. Wipe the rims. Center the lids on the jars. Apply bands until the fit is just tight.
Process the jars in a boiling water bath canner for 10 minutes, adjusting for altitude. Turn off the heat and let the jars sit for 5 minutes then remove the jars and let cool in a draft-free spot overnight. Check the lids for seal after 24 hours – they should not flex up and down when the center is pressed. Store in a cool, dark place for up to one year.
Alternatively, if you don’t want to mess with the canning, you can skip the whole jar sterilizing and boiling water bath process — just store in clean, air-tight jars in the refrigerator for up to a month.

Notes

barely adapted from Food in Jar’s recipe