Pear Jam

Capture the taste of Autumn with my Easy Pear Jam Recipe without pectin. With just three simple ingredients - pears, sugar, and lemon juice - you can make golden, fragrant pear jam in only 30 minutes. Perfect on scones, toast, or even over ice cream.

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Course: Jams, Pickles, Chutneys, Sauces, Dips & Spreads

Cuisine: British

Prep Time: 10

Cook Time: 20

Total Time: 30

Servings: 15g

Calories: 47kcal

Author: Sarah James

15g

Equipment

Preserving pan - I use an 8.5 litre Penguin Home Professional pan.
2 saucers or tea plates - chilled in the fridge before you start making the jam.
jam funnel – definitely something I wouldn’t be without as it saves a lot of mess and waste.
2 x 350g Sterilised jam jars and lids
jam thermometer

Ingredients

500 g slightly under ripe pears – I used Williams also known as Bartlett
450 g granulated sugar
50 mls water
2 tbs lemon juice - juice from 1 lemon or bottled
⅛ tsp Optional: vanilla extract

Metric - US Customary

Instructions

Prepare the pears – peel, core and cut the pears into decent size chunks and place in a bowl. Pour over lemon juice to prevent browning.
Soften the fruit - empty pears and lemon juice into preserving pan along with 50 mls of water. Cover with a lid. Cook on a gentle heat for 10 to 15 minutes until tender. Shake the pan a couple of times during cooking to prevent fruit sticking to the pan.
Add sugar – remove lid and stir in jam sugar. Keep stirring until sugar is fully dissolved and no visible grains remain. Increase the heat to medium.
Optional: crush some of the pear pieces to give more body to the jam.
Boil to setting point – bring the mixture to a gentle rolling boil and cook for about 10 minutes until it reaches 104°C / 220°F.
Check the set – remove your pan from the heat. Test for setting point by dropping a teaspoon of jam on a chilled saucer. Return to the fridge for 1 minute. Push the jam gently with your fingertip - if it crinkles, (or at least holds the gap your finger makes) it’s ready. If not, reboil for a couple of minutes and repeat until setting point is reached.
Optional - carefully stir in vanilla extract if using.
Pot the jam – let the jam rest for 10 minutes to prevent fruit from floating to the top. Then carefully ladle into warm, sterilised jars, filling to within 10mm to 6mm of the top (⅜” to ¼”). Gently lift and tap the jars on a cushioned work surface to remove air bubbles before sealing tightly.
Store in a cool, dry place out of the sunlight and use within 12 months.

Notes

The recipe makes approximately enough to fill 2 x 350g jars.
Serving size is based on one tablespoon - approximately 15g.
Recipe is easily doubled.
Keep to one kilo of fruit or less for each batch of pear jam. It will reach setting point in a few minutes and taste much fresher than if you boiled a large batch for a long time. Too long a boil produces chewy and tough fruit.
Your Pear Jam will keep for up to a year. Store in a cool, dry place away from direct sunlight.
Once opened, refrigerate and use within 4 weeks.
Nutrition information is approximate and meant as a guideline only.