This recipe follows a classic jam-making process, with a quick simmer and a rolling boil to help the mixture properly set.

Step 1: Combine the Ingredients

Add the diced pears, jalapeños, sugar, apple cider vinegar, lemon juice, and salt to a large saucepan.

Step 2: Bring to a Boil

Stir well and bring the mixture to a boil over medium-high heat.

Step 3: Simmer

Reduce the heat slightly and simmer for 15 to 20 minutes, stirring frequently, until the pears soften and the mixture begins to thicken. This step allows the pears to break down and the flavors to meld together.

Step 4: Add the Pectin

Stir in the fruit pectin and return the mixture to a full rolling boil. Adding the pectin at this stage, once the fruit has already softened, helps ensure the jam sets properly.

Step 5: Boil

Boil for 1 to 2 minutes, stirring constantly. This brief, vigorous boil activates the pectin and is essential for achieving the right set.

Step 6: Cool Slightly

Remove the jam from the heat and let it cool slightly before transferring it to jars.

Step 7: Transfer to Jars

Transfer the hot jam into clean jars, leaving appropriate headspace at the top of each jar.

Step 8: Cool and Store

Allow the jars to cool completely, then refrigerate. Use the jam within a few weeks unless it has been processed using a tested, USDA-approved canning recipe for shelf-stable storage.

Step 9: Serve

Serve the jam over cream cheese, alongside crackers and cheese, or use it as a sweet-spicy glaze for grilled meats.