Pear Jam Recipe
This Pear Jam recipe transforms ripe pears into a sweet, spreadable preserve perfect for breakfast toast or desserts. With just pears, sugar, and lemon juice, it offers a simple yet delicious way to enjoy seasonal fruit year-round. The pears are macerated to release juices, then cooked down to the gel stage and canned for long-lasting freshness.
- Prep Time: 20 minutes plus 4 to 24 hours for maceration
- Cook Time: 15 minutes
- Total Time: 4 hours 35 minutes to 24 hours 35 minutes
- Yield: About 6 half-pint jars 1x
- Category: Preserves
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
Jam Ingredients
- 4 lbs pears, peeled, cored, and diced
- 2 to 3 cups sugar, adjusted to taste
- 1/4 cup lemon juice, fresh or bottled
Instructions
- Prepare Pears: Peel, core, and dice the pears into small pieces to ensure even cooking and texture. If you prefer a smoother jam, you can mash the pieces later.
- Macerate Pears: In a large bowl, combine the diced pears with lemon juice and sugar. Toss well to coat all the pieces. Cover and refrigerate for 12 to 24 hours to allow the sugar to draw out the juices; if short on time, 4 hours will work.
- Cook Jam: Pour the macerated pears and syrup into a large heavy-bottomed saucepan or jam pot. Bring the mixture to a boil over high heat, then reduce to medium-high and cook for 10 to 15 minutes, stirring occasionally to prevent sticking.
- Check Gel Stage: Monitor the jam to thicken. Use a candy thermometer to ensure it reaches about 220°F (105°C) or perform a cold plate test to confirm it has set properly.
- Prepare Jars: Pour the hot jam into half-pint jars, leaving 1/4-inch headspace. Clean the rims of the jars with a damp cloth and seal with two-piece canning lids, tightened fingertip tight.
- Process Jars: Place jars in a prepared boiling water canner and process for 10 minutes. After timing out, turn off heat but let jars sit in hot water for 5 more minutes to prevent siphoning.
- Cool and Store: Remove jars carefully and place them upright on a kitchen towel-lined surface spaced apart. Allow to cool to room temperature. Check seals and refrigerate any jars that did not seal properly for use within 1 to 2 weeks. Store sealed jars in a cool, dark place for up to 18 months.
Notes
- You can adjust sugar quantity to taste, depending on the natural sweetness of pears.
- If chunks are too large after cooking, mash the jam gently for a more uniform consistency.
- Use clean, sterilized jars to ensure safe preservation and longer shelf life.
- Use fresh lemon juice when possible to aid in preservation and flavor brightness.
- Always check jar seals before storing to prevent spoilage.
Keywords: pear jam, homemade jam, fruit preserves, canning, pear preserves, easy jam recipe
Find it online: https://mixitwitjoe.com/pear-jam-recipe/
