Low Carb Homemade Pear Jam
Indulge in the sweet, spiced goodness of *Low Carb Homemade Pear Jam*—a guilt-free alternative perfect for keto and sugar-conscious diets! This recipe transforms ripe pears into a luscious spread that's naturally sweetened with powdered erythritol and infused with fresh ginger, zesty lemon juice, and a hint of vanilla. Thickened with unsweetened apple pectin, it offers a smooth, velvety consistency without added sugars. The jam is easy to prepare with just 15 minutes of prep time and delivers a wholesome flavor perfect for spreading on low-carb toast, stirring into yogurt, or using as a topping for your favorite desserts. Plus, it’s a low-carb, freezer-friendly treat that captures all the cozy flavors of homemade fruit preserves—minus the guilt! Perfect for a healthy lifestyle, this pear jam is sure to become a pantry staple.
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Recipe Information
Ingredients
- 3 large ripe pears
- 0.5 cup powdered erythritol
- 2 tablespoons lemon juice
- 2 teaspoons unsweetened apple pectin
- 1 inch fresh ginger
- 1 teaspoon vanilla extract
- 0.5 cup water
Instructions
Peel, core, and dice the pears into small cubes.
Grate the fresh ginger finely.
In a medium-sized saucepan, combine diced pears, grated ginger, powdered erythritol, lemon juice, and water.
Stir the mixture over medium heat until it starts to bubble gently. Make sure the erythritol dissolves completely.
Reduce the heat to low and let it simmer uncovered for about 30 minutes, stirring occasionally, until the pears are very soft and the liquid has reduced.
Using a potato masher or a fork, mash the pears in the saucepan until it reaches your desired consistency.
Sprinkle in the apple pectin slowly while stirring constantly to prevent clumping.
Raise the heat slightly and bring the mixture back to a gentle boil for 5 more minutes, stirring frequently.
Remove the saucepan from the heat and stir in the vanilla extract.
Let the jam cool slightly before transferring it to sterilized jars.
Seal the jars and let them cool at room temperature before placing them in the refrigerator.
Store in the refrigerator for up to 2 weeks or freeze for longer storage.
Nutrition Facts
Calories |
336 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 1.1 g | 1% | |
| Saturated Fat | 0.3 g | 2% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 12 mg | 1% | |
| Total Carbohydrate | 205.0 g | 75% | |
| Dietary Fiber | 19.0 g | 68% | |
| Total Sugars | 52.5 g | ||
| Protein | 2.1 g | 4% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 61 mg | 5% | |
| Iron | 1.0 mg | 6% | |
| Potassium | 708 mg | 15% | |
*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.
