Easy Homemade Pear Jam
Prep Time: 20 minutes
Cook Time: 35 minutes
Total Time: 55 minutes
Servings: 10
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 tablespoons lemon juice
1/2 teaspoon vanilla bean powder or 1 tablespoon vanilla extract
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cardamom
1/4 teaspoon ground nutmeg
1/8 teaspoon salt
Directions:
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.
Notes:
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 into 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.
Nutritional Facts:
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
Recipe courtesy of Moon and Spoon and Yum.com
