Pear Jam
Sweet, silky, and bursting with the delicate flavor of ripe pears, this homemade Pear Jam is the perfect way to savor the season’s harvest. Made with just five simple ingredients—including a hint of fresh lemon juice to balance the sweetness—this jam transforms everyday fruit into a spreadable treat that's ideal for toast, pastries, or even cheese boards. Optional ground cinnamon adds a cozy, spiced twist for an autumn-inspired touch. With an easy simmer-and-mash method, this recipe ensures a rich, jammy consistency and customizable texture, from chunky to smooth. Preserve it for winter or enjoy it fresh—this 40-minute Pear Jam recipe is a must-try for jam lovers and beginners alike!
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Recipe Information
Ingredients
- 4 cups Pears (ripe, peeled, cored, and diced)
- 2 cups Granulated sugar
- 2 tablespoons Lemon juice (freshly squeezed)
- 1 cup Water
- 0.25 teaspoons Ground cinnamon (optional)
Instructions
Start by peeling, coring, and dicing the ripe pears into small, uniform pieces. You'll need 4 cups of prepared pear pieces.
In a large, heavy-bottomed saucepan, add the diced pears, granulated sugar, lemon juice, and water.
Place the saucepan over medium heat and stir the mixture until the sugar dissolves completely.
Once the sugar has dissolved, increase the heat to bring the mixture to a gentle boil. Stir occasionally to prevent sticking or burning.
Reduce the heat to low and let the pears simmer for about 30-40 minutes, or until they soften and the liquid thickens to a jam-like consistency.
Use a potato masher or an immersion blender to break down the pears to your desired texture. For a chunkier jam, mash lightly; for a smoother jam, blend thoroughly.
If desired, add 1/4 teaspoon of ground cinnamon for a warm, spiced flavor and mix well.
To test if the jam is ready, place a small dollop on a chilled plate. If it thickens and doesn't run, it's ready. If it's still too thin, simmer for a few more minutes and test again.
Once the pear jam reaches the right consistency, remove it from the heat and let it cool slightly.
Carefully transfer the hot jam into sterilized jars, leaving about 1/4-inch of headspace. Seal the jars tightly with lids.
If preserving for long-term storage, process the jars in a boiling water bath for 10 minutes. Otherwise, let the jars cool completely and store in the refrigerator for up to 3 weeks.
Nutrition Facts
Calories |
2073 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 1.0 g | 1% | |
| Saturated Fat | 0.0 g | 0% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 17 mg | 1% | |
| Total Carbohydrate | 545.0 g | 198% | |
| Dietary Fiber | 29.9 g | 107% | |
| Total Sugars | 493.8 g | ||
| Protein | 3.9 g | 8% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 108 mg | 8% | |
| Iron | 2.0 mg | 11% | |
| Potassium | 1135 mg | 24% | |
*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.
