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Winter Pear and Apricot Jam Recipe

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This jam goes wonderfully on a warm biscuit or slice of homemade bread.
This jam goes wonderfully on a warm biscuit or slice of homemade bread.
2 / 2
“Preserving Made Easy” by Ellie Todd and Margaret Howard is helpful for readers who want to preserve in small batches.
“Preserving Made Easy” by Ellie Todd and Margaret Howard is helpful for readers who want to preserve in small batches.
6 cups SERVINGS

Ingredients

  • 1/2 cup finely chopped dried apricots 125 mL
  • 1-3/4 cups water 425 mL
  • 2 cups finely chopped cored, peeled winter pears
  • (Bosc or Anjou) 500 mL
  • 2 tsp lemon juice 10 mL
  • 1 box regular powdered fruit pectin 1
  • 4-1/2 cups granulated sugar 1.125 L

Directions

  • Soak apricots in water for 4 hours or overnight.
  • Pour apricots and liquid into a very large stainless steel or enamel saucepan. Add pears, lemon juice and pectin. Bring to a full boil over high heat, stirring constantly. Add sugar, return to a full boil and boil hard for 1 minute, stirring constantly. Remove from heat. Ladle into hot jars and process for 10 minutes.Note that this jam is slow to set.
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