Safety classification
Tested
Testing authority: Bernardin
Safety reviewed: 09/23/2026
Processing details
Tested/documented source
Bernardin: Pear Cinnamon Jam. The source and WPRM card remain authoritative.
Preparation timeline
- Prepare the canner, jars, lids, pears, and measured ingredients.
- Cook the fruit mixture and add the specified liquid pectin exactly as directed.
- Hot-fill, process for elevation, wait 5 minutes, and cool upright for 24 hours.
Equipment
- Boiling-water canner with rack
- 250 ml or 236 ml
canning jars with lids and bands - Large nonreactive preserving pot
- Jar lifter,
canning funnel, and headspace tool
Visual method guide
- Peel, core, and finely chop or crush the pears.
- Cook the pears with the documented lemon juice, sugar, and cinnamon.
- Add the specified liquid pectin and stir slowly to help prevent floating fruit.
- Hot-fill to 1/4-inch headspace and process with jars covered by at least 1 inch of boiling water.
Safety essentials
Keep the tested pear, bottled lemon juice, sugar, cinnamon, and liquid-pectin proportions. Do not substitute powdered pectin for the specified liquid pectin.
Use only the documented jar sizes, maintain 1/4-inch headspace, and do not shorten the processing time. Refrigerate any unsealed jar.
About this recipe
This Bernardin recipe combines ripe pears and cinnamon in a shelf-stable, boiling-water-canned jam.
Before you begin
Read the complete recipe card and official source, measure every ingredient, and confirm your elevation before heating the fruit.
Altitude-adjusted processing
Process for 10 minutes at altitudes up to 1,000 ft (305 m). Above 1,000 feet, use Bernardin’s documented boiling-water processing adjustment; do not use the base time without adjustment.
Pear Cinnamon Jam — Bernardin
Ingredients
- 4 cups (1000 ml) prepared pears, about 1.5 kg or 10 medium
- 1/3 cup (75 ml) bottled lemon juice
- 7 1/2 cups (1875 ml) granulated sugar
- 1 tsp (5 ml) ground cinnamon
- 1 pouch (85 ml) BERNARDIN® Liquid Pectin
Equipment
- 1 Boiling-water bath canner with rack
- 1 Large stainless or enamel preserving pot
- 1 Canning jars with two-piece lids
- 1 Headspace and bubble tool
- 1 Jelly or candy thermometer
Directions
- Place 6 clean 250 or 236 ml mason jars on a rack in a boiling water canner. Cover jars with water and heat to a simmer (180°F/82°C). Set screw bands aside. Keep jars hot until ready to use. Preheating Bernardin® lids is not advised.
- The sealing compound used for our home canning lids performs better at room temperature than it does pre-heated in simmering water (180°F). Simply wash lids in hot, soapy water, dry, and set aside until needed.
- Preheating can lead to less vacuum being achieved during water bath canning, and to buckle failures during pressure canning. Peel, core and finely chop pears or crush fully ripe pears; measure 4 cups (1000 ml).
- Combine prepared pears, lemon juice, sugar and cinnamon in a large, deep stainless steel saucepan. Over high heat, bring mixture to a full rolling boil. Stirring constantly, boil hard 1 minute. Remove from heat. Immediately stir in Liquid Pectin, mixing well.
- To prevent floating fruit, stir slowly 3 minutes. Skim foam. Quickly ladle jam into a hot jar to within 1/4 inch (0.5 cm) of top of jar (headspace). Using nonmetallic utensil, remove air bubbles and adjust headspace, if required, by adding more jam. Wipe jar rim removing any food residue.
- Centre sealing disc on clean jar rim. Screw band down until resistance is met, then increase to fingertip tight. Return filled jar to rack in canner. Repeat for remaining jam. When canner is filled, ensure that all jars are covered by at least one inch (2.5 cm) of water.
- Cover canner and bring water to full rolling boil before starting to count processing time.
- At altitudes up to 1000 ft (305 m), process -boil filled jars - 10 minutes.* When processing time is complete, remove canner lid, wait 5 minutes, then remove jars without tilting and place them upright on a protected work surface. Cool upright, undisturbed 24 hours; DO NOT RETIGHTEN screw bands.
- After cooling check jar seals. Sealed discs curve downward and do not move when pressed. Remove screw bands; wipe and dry bands and jars. Store screw bands separately or replace loosely on jars, as desired. Label and store jars in a cool, dark place.
- For best quality, use home canned foods within one year.
- Processing: At altitudes up to 1000 ft (305 m), process -boil filled jars - 10 minutes - 10 minutes.
- Altitude-adjusted processing table: At altitudes up to 1000 ft (305 m), process -boil filled jars - 10 minutes
Recipe Notes
Private Notes
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Tried this recipe?
Share your results how it turned out.Serving suggestions
Serve this pear-cinnamon jam on toast, biscuits, scones, or alongside an appropriate cheese board.
Frequently asked questions
Can I use a larger jar?
No. Use only the documented 250 ml or 236 ml jar sizes.
Can I reduce the sugar or change the pectin?
Do not alter the tested formulation for shelf-stable storage. Use the quantity and liquid-pectin type specified in the recipe card.
Recipe context
This is a tested boiling-water-canned jam and is not interchangeable with an unprocessed refrigerator or freezer jam.
Troubleshooting
Fruit floating: Follow the documented three-minute slow-stirring step before filling jars.
Seal failure: Refrigerate the jar promptly. Discard spoiled food without tasting.
Source and provenance
Primary source: Bernardin. Editorial organization and explanatory text were added without changing the tested formula or process.