Winter Pear and Apricot Jam Recipe

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


  • 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


  • 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.