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A spoonful of pear jam rests on a table beside glass jars of jam and two fresh pears.
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Easy Pear Jam Without Pectin

Sweet pears simmer with cinnamon, cardamom, nutmeg, and vanilla to create a naturally thickened pear jam without pectin that's easy to make and full of flavor.
Prep Time20 minutes
Cook Time35 minutes
Total Time55 minutes
Course: Condiments
Cuisine: European, Mediterranean, Middle Eastern
Diet: Gluten Free, Vegan, Vegetarian
Servings: 10 servings
Calories: 161kcal
Author: Kristen Wood

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
US Customary - Metric

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.
    Diced apples mixed with cinnamon and spices in a bowl, with a blue spatula.
  • 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.
    Close-up of simmering chopped pears in a pot, forming a chunky sauce with visible spices.
  • Use a potato masher or the back of a spoon to break down the pear pieces as they soften.
    A metal potato masher mashes cooked pears in a pot, with two whole pears in the background.
  • 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.
    Close-up of a bubbling caramel sauce in a pan, showing its golden-brown color and glossy texture.
  • If you prefer a smoother texture, blend the jam lightly with an immersion blender.
    Close-up of a brown, chunky mixture being stirred with a blue spatula in a white bowl.
  • 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!
    Two jars of pear preserves next to a spoonful of the preserve on a light cloth background.

Notes

Please see the full post above this recipe card for valuable information including storage, as well as freezing and canning tips!

Nutrition

Serving: 2ounces | Calories: 161kcal | Carbohydrates: 41g | Protein: 0.3g | Fat: 0.2g | Saturated Fat: 0.01g | Polyunsaturated Fat: 0.001g | Monounsaturated Fat: 0.002g | Sodium: 30mg | Potassium: 76mg | Fiber: 2g | Sugar: 37g | Vitamin A: 20IU | Vitamin C: 4mg | Calcium: 8mg | Iron: 0.2mg
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