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Close up photo of conference pears with a small jar of pear jam

Pear Jam Recipe

Whether you're spreading it on toast or using it as a glaze for roast pork, pear jam is sure to add a unique flavour to your meal.
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Course Condiment
Cuisine British
Calories 2222 kcal

Equipment

  • Kitchen scales
  • Chopping board and knife
  • Zester
  • Large saucepan
  • Long-handled spoon for stirring
  • Glass bowl
  • Plastic flim to cover bowl
  • Ladle
  • Jam Funnel
  • Clean, sterilised glass jars with sealable lids

Ingredients
  

  • 650-700 g Pears (aiming for around 500g of prepared pears - peeled, coredand chopped up).
  • 500 g sugar
  • Pinch salt
  • 1 small to medium lemon
  • 1 tsp vanilla extract

Instructions
 

  • Wash the pears and the lemon, and let them drain off any excess water.
  • Peel and core the pears, and cut out any bruised or damaged areas. Chop the pears into small pieces.
  • Zest half of the lemon, and juice all of it. Cut the remaining lemon shells into quarters and add to the bowl to try to extract beneficial pectin from the lemon skins.
  • Add the chopped pear, lemon zest and juice to the glass bowl. Add the sugar and stir to mix, then cover the bowl. Leave this to stand for around 12-24 hours in a cool place (this can be the fridge). This step firms up the pear pieces so that there are some chunks in the finished jam.
  • Add the sugar fruit mixture to the preserving pan, and add the vanilla extract.
    Gradually heat the mixture, stirring to ensure that the sugar dissolves. Remove the lemon skin shells.
  • Then turn the heat up to realise a rolling boil, stirring intermittently to prevent any scorching.
  • Use a candy thermometer aiming for a temperature of 105 degrees Celcius (220F) which will indicate that the set point of the jam has been reached.
    Remove the pear jam from the heat once the set point is confirmed and let it stand for around 5 minutes.
  • Using the jam funnel, ladle the jam into the clean sterilised jars. Clean the rims of the jars with damp kitchen paper and seal the jars with their lids. Leave the jars to cool completely at room temperature for 24 hours. Then label and prepare to store. in a cool dark cupboard.
  • The jam can keep for 3-6 months in a cool, dark cupboard. Refrigerate once opened and use within 3-4 weeks. This jam can also be frozen in freezer-safe containers, and thawed in the fridge when needed.

Notes

TIPS for making this delicious jam

If you're planning to make pear jam, there are a few things you need to keep in mind.
  1. Slightly under-ripe pears are best for jam-making. You'll want to select fruit that is firm to the touch, and free from blemishes.
  2. The lemon juice will reduce the risk of the pear turning brown, will aid the setting of the jam and with the zest add brightness and freshness to offset the sweetness.
  3. Don't be afraid to experiment with different flavourings. A cinnamon stick or a few whole cloves can elevate your pear jam recipe. Add the whole spices (including a split vanilla pod as opposed to the extract used here) to the mixture in the glass bowl and let them blend. Then remove the spices ahead of cooking the jam.
  4. The cooking time can vary depending on the type of pear you're using. For firmer varieties like Anjou or Bosc, you'll need to cook the jam for a bit longer.
  5. Add a pinch of salt to enhance the flavour of the pears.
  6. If you prefer a smooth jam and/or want to complete the making of this jam in one session, then omit the step of letting the pears, lemon juice and sugar macerate overnight. You can also use a potato masher or immersion blender to aid the breakdown of the pear pieces while cooking. The smoother jam is likely to be of a softer set (runnier), but still delicious.
  7. If you want this jam to be firmer, you can heat it for longer, or consider adding commercial pectin (powder or liquid - follow the packing instructions), using jam sugar or adding a thickener.
 

Play with the flavour of your pear jam

  • Use brown sugar for an indulgent caramelised taste.
  • Try a tablespoon of finely chopped or pureed ginger that compliments the pear and adds warmth.
  • Use different spices such as cardamom, cloves, nutmeg, allspice or star anise to create a more exotic flavour profile.
  • Be adventurous and try the addition of some rosemary.
  • Consider substituting some of the pear weight for some apple for an apple and pear jam version (add the apple peel to the macerating mixture to benefit from the pectin in the apple peel and then remove this from the bowl before boiling).

Some ways to enjoy this pear jam

1. Spread this jam on toast or a muffin for a quick and tasty breakfast. Or add a dollop of pear jam to your morning oatmeal or cereal.
2. Swirl pear jam into plain yoghurt for a delicious snack or meal.
3. Fill a tart shell or meringue with pear-y deliciousness, and add some whipped cream for a simple, yet impressive dessert. Use pear jam as a filling for turnovers or danishes.
4. It pairs well with cheese, making it the perfect addition to your next charcuterie board.
 

Nutrition

Calories: 2222kcalCarbohydrates: 575gProtein: 2gFat: 2gSaturated Fat: 0.1gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 0.4gSodium: 10mgPotassium: 597mgFiber: 16gSugar: 548gVitamin A: 125IUVitamin C: 22mgCalcium: 51mgIron: 1mg
Nutritional Disclaimer

All nutritional information is an estimate only, based on third-party calculations derived from an online nutritional calculator, Spoonacular API. The data provided is a courtesy and should not be considered a guarantee or fact. Each recipe and nutritional value will vary depending on the ingredients and brands you use, your measuring methods and portion sizes. For accurate results, we recommend that you calculate the nutritional information yourself, using a preferred nutritional calculator or advice from a nutritionist, based on your ingredients and individual processes.

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