Orange Pear Jam

Kim Biegacki


I am so glad I found this recipe and finally got to make this jam. I did cut the sugar back from 7 cups to 3 cups of sugar. The next time I will try to go down to 2 1/2 or even 2 cups. This jam tastes so delicious with the fresh taste of sweet pears, pineapple and swirled with the tang of orange flavor. It is lighter in texture than other jams I have made and it took the jams to set up longer as well. By the next day it was set up.

I did process this jam with a 15 minute hot water bath so I could place them on a shelf rather than the freezer.

Recipe is from my Taste of Home magazine.

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8 jelly jars (8 oz. each)


30 Min


30 Min




3 c
5 c
chopped peeled fresh pears
1 can(s)
crushed pineapple, drained
3 Tbsp
lemon juice
2 pkg
(3 oz. each) orange gelatin

Directions Step-By-Step

Gather you items to start your jam.
In a Dutch oven or large kettle, combine the sugar, pears drained pineapple and lemon juice.
Bring to a full rolling boil over high heat, stirring constantly. Reduce heat; simmer for 15 minutes, stirring frequently.

I used a potato masher in the pan on the pears to get the texture I desired.
Remove from the heat; stir in gelatin until dissolved.
(Pour into jars or containers; cool to room temperature, about 1 hour. Cover and let stand overnight or until set, but not longer than 24 hours. Refrigerate for up to 3 weeks.)

This is how I processed:
Or you can give the jars a 15 minute water bath and then set the jars on the counter overnight. Mine jars took awhile to seal. I think it was about 2 hours till I heard the last jar pop/seal. I also did see the jam set up well till the next evening and then it was at a perfect thickness.

About this Recipe

Course/Dish: Jams & Jellies
Main Ingredient: Fruit
Regional Style: American
Other Tag: Quick & Easy