Easy Homemade Pear Jam
Savor the delightful taste of fruit with this luscious spiced pear jam recipe! Sweet pears combined with warm spices and sugar create a homemade jam like no other. It’s like a comforting hug in a jar!
Is there anything more flavorful than pear jam? I love how it can instantly bring a burst of sweetness and flavor to everything it touches. But unlike the store-bought ones with a ton of artificial ingredients and sweeteners, my recipe for spiced pear jam uses all-natural ingredients. And the spice combo is *chef’s kiss*. It’s a worthwhile addition to your list of condiments. Enjoy!
Why You’ll Love This Easy Pear Jam Recipe
- Making it is pretty simple! You put all the ingredients in a saucepan, let them simmer, then mash the pears into a jam-like consistency.
- Pears are rich in natural pectin, a type of fiber tied to great health benefits like improved immune function and gut health. They’re also a good source of vitamins and minerals.
- You can use this jam on almost anything that can benefit from spiced pear flavors or a bit of sweetness.
- Unlike many store-bought varieties, you won’t find any chemicals or preservatives in this recipe.
- You can customize the flavors to suit your preferences.
- It makes a wonderful gift!
A Note About Pears
Not sure what type of pears to use for this recipe? Here are a few quick notes about popular pear varieties:
- Bartlett Pears: These have “true” pear shapes with a round bottom and a smaller curved neck. They’re perfect for jam-making due to their soft texture, smooth consistency, and high pectin content.
- Bosc Pears: These appear more oblong than round. They have a sweet, almost woodsy flavor that only deepens when cooked. These are perfect for chunky pear jams.
- Anjou Pears: These pears appear more round with a short neck. They have a long shelf life and are versatile, with their balanced sweetness and soft consistency – though they’re firmer than Bartletts.
Ingredient Notes
Ripe Pears: Imparts natural sweetness and a soft texture to our homemade jam. I like to use Bartlett pears for this recipe, but feel free to go with your favorite pear or a mix of different pear varieties.
Granulated Sugar: Enhances the pears’ sweetness while balancing spices and acidity. You can use white sugar, coconut sugar, or brown sugar.
Lemon Juice: Adds acidity that brightens the jam and helps keep the pears from turning brown and oxidizing during cooking.
Vanilla Bean Powder: Imparts depth and flavor complexity. You can also use vanilla extract if you prefer.
Ground Cinnamon: Provides the jam with a warm, spicy-sweet flavor.
Ground Cardamom: Gives the jam warm, slightly floral, and citrusy notes.
Ground Nutmeg: Adds a rich, sweet, and earthy taste.
Salt: Enhances the natural flavors of the other ingredients.
How to Make Spiced Pear Jam
- Mix the chopped pears, sugar, lemon juice, vanilla, cinnamon, cardamom, nutmeg, and salt in a large pot. Let sit for 15 minutes to release the pears’ natural juices.
- Heat the mixture over medium, stirring occasionally, until it boils. Lower the heat and simmer gently for 30-35 minutes, stirring often to prevent sticking.
- Mash the softened pears with a potato masher or spoon to your desired texture.
- The jam is done when it thickens and clings to a spoon. Test by placing a small amount on a cold plate—it should hold its shape when a finger is run through it.
- For a smoother jam, lightly blend with an immersion blender.
- While hot, transfer to sterilized jars, leaving ¼ inch of headspace. Seal and process in a boiling water bath for 10 minutes, or cool and store in the fridge for up to 3 weeks.
- Enjoy your pear jam!
Ways to Serve Pear Jam
- Spread on toasted bread, sourdough, or bagels.
- As a topping on waffles or pancakes.
- Mixed into yogurt or ice cream.
- Swirled into oatmeal or used as a crepe filling.
- As a topping for baked goods like cakes or scones.
Expert Tips
- Avoid using overripe pears to prevent the jam from becoming too watery or mushy.
- Taste as you go — balance is key to ensuring the spices don’t overpower the pear’s natural flavors.
- Peel and chop the pears into uniform pieces to ensure even cooking.
Storing, Canning, and Freezing
Store the spiced pear jam in an airtight jar or container and keep it in the refrigerator. It’s best consumed within 2-3 weeks.
To can the jam, follow these tips:
- Use sterilized glass jars boiled in water for at least 10 minutes.
- Pour the jam into the jars, apply the lids, and screw on the bands.
- Place the jars in a water bath canner.
- Boil for about 10 minutes (depending on altitude).
- Remove from the water and let the jars cool for 12-24 hours.
- If the jars are sealed, store them in the pantry or a cool, dark place for up to a year. If they didn’t seal properly, refrigerate them.
To freeze, pour the pear jam in a freezer-safe container, leaving about ½ inch of space to expand, then keep it in the freezer for up to a year. Before using, thaw it overnight, then stir to help it regain its texture.
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Pear Jam
Ingredients
- 5 cups ripe pears peeled, cored, and finely chopped (about 6-7 medium pears), I like to use Bartlett
- 1 ½ cups granulated sugar
- 2 tablespoon lemon juice
- 1/2 teaspoon vanilla bean power or 1 tablespoon vanilla extract
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground cardamom
- 1/4 teaspoon ground nutmeg
- 1/8 teaspoon salt
Instructions
- In a large pot, combine the chopped pears, sugar, lemon juice, vanilla, cinnamon, cardamom, nutmeg, and salt. Let the mixture sit for 15 minutes to allow the pears to release their juices.
- Heat the pot over medium heat, stirring occasionally, until the mixture comes to a boil. Reduce the heat to low and simmer gently for about 30-35 minutes, stirring frequently to prevent sticking.
- Use a potato masher or the back of a spoon to break down the pear pieces as they soften.
- The jam is ready when it thickens and clings to a spoon. You can test by placing a small amount on a chilled plate; it should hold its shape when you run a finger through it.
- If you prefer a smoother texture, blend the jam lightly with an immersion blender.
- While the jam is still hot, transfer it to sterilized jars. Leave about ¼ inch of headspace, seal, and process in a boiling water bath for 10 minutes, OR let it cool and store in the refrigerator for up to 3 weeks.
- Enjoy!