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.


★★★★★ 4 votes

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

How to Make Orange Pear Jam


  1. Gather you items to start your jam.
  2. In a Dutch oven or large kettle, combine the sugar, pears drained pineapple and lemon juice.
  3. 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.
  4. Remove from the heat; stir in gelatin until dissolved.
  5. (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.

Printable Recipe Card

About Orange Pear Jam

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

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