Winter Pear and Apricot Jam Recipe

The tartness of dried apricots combines with the sweetness of pears to make a great winter jam.

“Preserving Made Easy”
June 2018

  • jam
    This jam goes wonderfully on a warm biscuit or slice of homemade bread.
    Photo by GettyImages/Dragi52
  • preserving
    “Preserving Made Easy” by Ellie Todd and Margaret Howard is helpful for readers who want to preserve in small batches.
    Courtesy of Firefly Books
  • jam
  • preserving

Yield: 6 cups

Preserving Made Easy by Ellie Todd and Margaret Howard is filled with recipes and techniques to help new preservers. It’s a helpful read if you are looking to start canning and preserving for your own. Find this excerpt in Chapter 1, “Jams.”


  • 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


  1. Soak apricots in water for 4 hours or overnight.
  2. 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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