Go Back
Pear jam with blueberries and cinnamon
Angela Braun

Pear-Blueberry Jam with Cinnamon

Three seasons in a jar that will not only delight children!
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 4 minutes
Resting 3 hours
Total Time 3 hours 24 minutes
Course: Preserve
Ingredients Method Notes

Ingredients
  

  • 500 g pears net weight
  • 500 g blueberries
  • 500 g sugar or jam sugar
  • 1 sachet pectin only if you use normal sugar; if you use jam sugar, leave the pectin off
  • 1 tbsp ground cinnamon
  • 2 lemons

Method
 

  1. Prepare the jars by washing them and the lids with hot water and let them cool on a towel or drying rack.
  2. Wash the pears, peel and core them, and cut them into quarters. Then weigh them.
  3. Cut the pear quarters lengthwise into 2 - 3 slices and chop them finely.
  4. Wash the blueberries.
  5. Squeeze out the lemons.
  6. Put the chopped pears and the blueberries in a pot and mix them with the sugar, pectin (if needed), lemon juice and cinnamon.
  7. Let it all rest for at least 3 hours (you can also let it rest overnight).
  8. Heat the mixture up and stir it all constantly to prevent it from burning.
  9. When the fruits have come to a rolling boil, let it all cook rapidly for 4 minutes.
  10. Pour the jam in jars and immediately close the lids tightly.
  11. Once it's cool, the jam is ready for consumption.

Notes

This is not only a great addition to your breakfast table but also makes a good spread for a quick Victoria sponge roll.