Herbed Pear Jam
Indulge in the subtly sweet and savory flavors of Herbed Pear Jam, a unique twist on traditional preserves that brings together the lush sweetness of ripe pears and the aromatic elegance of fresh thyme and rosemary. This homemade jam is simmered to perfection with a hint of zesty lemon, creating a perfectly balanced condiment that elevates your breakfast toast, pairs beautifully with creamy cheeses, or serves as a flavorful glaze for roasted meats. With just six simple ingredients and a touch of artistry, this recipe transforms everyday pears into a jar of gourmet delight. Plus, you'll find it as satisfying to make as it is to savor, whether you're canning for long-term storage or enjoying it fresh from the refrigerator. Perfect as a gift or a pantry staple, this herb-infused jam is a must-try for lovers of sophisticated, small-batch preserves.
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Recipe Information
Ingredients
- 6 medium-sized ripe pears (such as Bartlett or Anjou)
- 2 cups granulated sugar
- 2 tablespoons lemon juice
- 1 teaspoon lemon zest
- 2 teaspoons fresh thyme leaves
- 1 teaspoon fresh rosemary (finely chopped)
- 0.25 cup water
Instructions
Peel, core, and dice the pears into small cubes. Aim for even-sized pieces to ensure uniform cooking.
Place the diced pears in a large, heavy-bottomed saucepan. Add the granulated sugar, lemon juice, lemon zest, and water to the pan.
Over medium heat, stir the mixture gently until the sugar dissolves completely, and the pears start to release their juices.
Increase the heat to medium-high and bring the mixture to a boil, stirring occasionally to prevent sticking.
Reduce the heat to a simmer and cook for 30-35 minutes, stirring frequently, until the pears break down and the mixture thickens. Use a potato masher or an immersion blender if you prefer a smoother texture.
Add the fresh thyme leaves and chopped rosemary. Stir well to evenly distribute the herbs throughout the jam.
Continue cooking for an additional 5-10 minutes, or until the jam passes the 'gel stage test' (when a small spoonful cooled on a plate holds its shape and is not runny).
Remove the pan from the heat and let the jam cool slightly. Skim off any foam that may have formed on the surface.
Ladle the warm jam into sterilized jars, leaving 1/4 inch of headspace. Seal the jars tightly with lids.
If long-term storage is desired, process the jars in a water bath canner for 10 minutes. Otherwise, refrigerate the jars and use within 3-4 weeks.
Nutrition Facts
Calories |
2140 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 1.3 g | 2% | |
| Saturated Fat | 0.0 g | 0% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 15 mg | 1% | |
| Total Carbohydrate | 565.0 g | 205% | |
| Dietary Fiber | 36.6 g | 131% | |
| Total Sugars | 502.8 g | ||
| Protein | 3.7 g | 7% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 112 mg | 9% | |
| Iron | 2.0 mg | 11% | |
| Potassium | 1278 mg | 27% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
