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Honey Sweetened Plum Pear Jam

Servings: 4 half pints


  • 1 quart plums about 1 3/4 pounds
  • 2 large pears about 1 pound
  • 2/3 cup/8 ounces honey
  • juice of 1/2 lemon
  • 1/2 teaspoon ground cinnamon


  • Prepare a boiling water bath canner and four half pint jars.
  • Pit and chop the plums. Core and chop the pears. Make sure to cut away any soft spots.
  • Place the chopped fruit into a low, wide pan and measure honey into the fruit. The easiest way to do that is to pop the pan onto a digital scale, press the zero/tare button, and then measure out 8 ounces of honey.
  • Give the fruit a good stir to help combine the honey and add the lemon juice and cinnamon.
  • Set the pot on the stove over high heat and bring the fruit to a boil.
  • Cook, stirring regularly, until the jam thickens. Reduce the heat a bit if it becomes splashy.
  • When you like the consistency of the jam, remove the pot from the heat.
  • Funnel the finished jam into the prepared jars. Wipe the rims, apply the lids and rings, and process in a boiling water bath canner for 10 minutes.