Apricot & Pear Jam ( and bonus honey )

Staci Smith


Everyone loves this ! I make it when the pears come in and give it away as gifts at Christmas .. and sometimes, if I'm lucky, I have leftover "honey" in the bottom of the pot and jar it up for serving over ice cream, glazing meats, or drizzling over Peach Crisp! NOTE: this recipe really shouldn't be doubled.. do multiple small batches in the correct amount, and dont forget to use the lemon.. pears are low pectin!

pinch tips: Slow Cooker/Crock Pot Hints




Makes 2 Pint size jars or about 4 cups


45 Min


45 Min


Stove Top


3 lb
fresh firm pears.. peeled, cored and chopped
lemons.. juice and zest from
2 1/2 c
2 1/2 c
soft dried apricots
4 c
white granulated sugar, warmed

Directions Step-By-Step

I use a maslin pan..Place your pears in the pan and cover with the lemon juice, zest, and water. Chop your apricots and add to the pan.
Bring the mixture to a boil over medium heat, and then simmer until the pears are soft which is about 10 minutes.
Reduce the heat to low and add your warmed sugar stirring well, until your sugar is dissolved. Increase the heat at this point and boil rapidly for 20-30 minutes until you reach setting point.
Remove from heat, and skim off any surface scum. Leave to sit about 10 minutes, then ladle into warmed sterilized jars. Allow to cool.
Make sure your jar rims are clean. Apply heated new lids and then your bands, making sure the bands are slightly more than finger tight and secure. I've also heard of using the wax paper rounds and screw on lids or cellophane lids, though I have not used them myself. Store in a cool dry place ! YUMMMMY!

About this Recipe

Course/Dish: Jams & Jellies
Main Ingredient: Fruit
Regional Style: American