Perfect Cinnamon Pear Jam made with Cinnamon Pear Aged Balsamic Vinegar from The Little Shop

Cinnamon Pear Jam



  • Peel, core, and dice (or thinly slice) pears.
  • In a large bowl, toss the pears in lemon juice, balsamic and sugar, cover, and refrigerate for overnight (12 to 24 hours). 
  • Place pear mixture into a heavy-bottomed saucepan and bring to a boil on high. The mixture will foam, so be sure your pan is big enough to handle foaming to avoid overflows.
  • Stir the mixture occasionally and cook for about 10-15 minutes.  If pear pieces are too large, crush with a potato masher (optional).  I like the look of the slices.
  • Cook until the pear jam reaches gel stage. (about 220 F)
  • Once the jam reaches gel stage, immediately remove it from the heat and pack it into jars leaving ¼“ headspace.
  • Allow the jars to cool about 10 minutes and then seal with 2-part canning lids.
  • Store the pear jam in the refrigerator.  Refrigerated jam should last at least 2-3 weeks.
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