Pear Jam

4.46 from 210 votes

This simple pear jam recipe has just a few ingredients and a lot of flavor! Pears are full of pectin, so it's easy for beginners to make this no pectin preserve.

Prep Time10

Cook Time20

Maceration Time4

Total Time40

Course: Jam

Cuisine: American

Servings: Servings, or 4 to 5 cups (half pint jars)

Author: Ashley Adamant

Equipment

Ingredients

4 lbs Pears peeled and chopped into 1/2 inch pieces
3 cups Sugar see note
1/4 cup lemon juice

Instructions

Peel and chop pears: Start by peeling, coring, and cutting the pears into uniform 1/2-inch pieces. The size you chop them now will largely stay the same after cooking since the maceration step firms them up.
Macerate overnight: Toss pear pieces with sugar and lemon juice, then cover and refrigerate for 12 to 24 hours. This step is essential for drawing out juices and firming the fruit. The absolute minimum is 4 hours, but longer produces better results.
Prepare canning setup: After maceration, the jam comes together quickly. If you plan to can your jam, set up your water bath canner now. If making refrigerator or freezer jam, skip this step.
Cook the jam: Pour the pear mixture into a heavy-bottomed jam pot and bring to a boil over high heat. The mixture will foam up, so ensure your pot is large enough. Once boiling, reduce heat to medium-high.
Stir and mash: Stir frequently to prevent burning, especially as the jam thickens. Cook for 10 to 15 minutes, adjusting heat as needed. If pear chunks are too large, gently crush some with a potato masher.
Test for gel stage: Continue cooking until the jam reaches 220°F at sea level (reduce by 1°F per 500 feet elevation). Alternatively, place a spoonful on a frozen plate; it should set and wrinkle when pushed.
Fill jars: Remove from heat immediately and ladle into clean jars, leaving 1/4-inch headspace. Remove air bubbles with a plastic spatula. Wipe rims and seal with two-part canning lids.
Process jars: Process in a boiling water bath for 10 minutes (15 minutes above 6,000 feet). Turn off heat and let jars rest 5 minutes before removing to a towel-lined counter.
Cool and store: Let jars cool undisturbed for 24 hours, then check seals. Properly sealed jars keep 12 to 18 months in a cool, dark pantry. Refrigerate unsealed jars for immediate use (2-3 weeks) or freeze for up to 6 months.

Preventing Burning: Use a heavy-bottomed pot and reduce heat after the jam comes to a boil. Stir more frequently as the jam thickens, especially during the last few minutes of cooking.

Notes

Sugar Amounts

Traditional pear jam recipes include a lot of sugar, around 1 cup of sugar per pound of fruit (before peeling/coring). I tried it that way, and it was way too sweet for my tastes.

You can use anywhere between 2 and 4 cups sugar and still get a nice set. I'd suggest these amounts:

Less sweet: 2 cups
Moderately sweet: 2.5–3 cups
Traditional sweet: 4 cups

Altitude Adjustments

If above 6,000 feet in elevation, increase canning time to 15 minutes.

Shelf Life

For best flavor, consume canned jam within 12–18 months. Refrigerated jam lasts 2–3 weeks; freeze for up to 6 months.

Nutrition