Pear jam recipe without pectin
Autumn is a truly magical season, and it's one of my top favorites, right up there with winter. During this time, I enjoy preparing this simple and flavorful pear jam recipe, which requires just pears, lemon juice, vanilla extract, and cinnamon.
This recipe is a sweet and aromatic spread made by cooking ripe pears with sugar and a touch of lemon juice, resulting in a smooth yet slightly chunky texture. It's perfect for spreading on toast, dolloping onto desserts, or pairing with cheeses. This recipe doesn't require pectin.
Opting for pears that are just shy of fully ripe is key, as they contain higher levels of pectin than fully ripened ones. We begin by macerating the pears with sugar, which draws out their natural juices.
This process accelerates cooking, ensuring the jam maintains a thicker consistency and doesn’t transform into pear butter. love making jams and here are some of my favorites. Kiwi jam, orange jam, carrot jam, and Strawberry jam.
Pear Jam recipe ingredients
Homemade Simple pear Jam recipe offers a richness of flavor that store-bought jams simply can't match. With a few ingredients, this recipe is a guaranteed success!
- 1,5kg
- ¼ l water
- 750g sugar
- 1 teaspoon ground cinnamon
- ½ lemo and Vanilla extract
This recipe is the simplest I've come across for making jam. The result is a smooth, spreadable, and absolutely delicious treat.
How to make pear jam recipe?
Peel the pears, cut them in half and then into quarters. Put them in a bowl with the sugar. Add water and sprinkle with lemon juice. Add a pinch of cinnamon and vanilla extract. Bring to a boil and cook for 1 hour on low heat, stirring often to crush the fruit.
Sterilize the jars and lids in boiling water for at least 5 minutes. Carefully spoon the pear jam into the sterilized jars, leaving a 1/4-inch space at the top. After filling, use a knife or small spatula to gently move along the edges of the jars to release any trapped air.
Clean the jar rims with a damp paper towel to remove any remaining jam. Finally, place the lids on the jars and secure them with the rings.
Set a rack at the bottom of a large stockpot and fill it halfway with water.
Bring the water to a boil, then carefully lower the jars into the pot using a jar lifter, ensuring a 2-inch gap between each. If necessary, add more boiling water to ensure it covers the jars by at least an inch. Allow the water to reach a rolling boil, then cover the pot and process for 10 minutes.
Afterward, remove the jars and place them on a cloth-covered or wooden surface, spaced a few inches apart, to cool completely. Once cooled, gently press down on the center of each lid to check the seal—if it doesn’t move, the jar is sealed properly. Store in a cool, dark location.
Variations of the recipe
I went with a simple, foolproof pear jam recipe, with just three ingredients: pears, sugar, and lemon. However, it’s easy to customize this recipe by adding spices, additional fruits, or alternative sweeteners.
With Green Cardamom ~ Food and Wine has a similar recipe, without the pectin, but with a higher amount of sugar. They add a tablespoon of honey (although the taste is masked by the extra sugar) and a teaspoon of green cardamom pods to a tea ball to infuse while cooking.
With Cranberries ~ Another variation recipe that incorporates cranberries, eliminates the pectin and significantly reduces the amount of sugar. The cranberries, which are high in pectin, help give the jam the right texture.
Sugar-Free Recipe with Spices ~ Serious Eats has a refined sugar-free version, using fruit juice concentrate (2 cups) and no-sugar-added pectin (like Pomona Universal Pectin). The lack of sugar makes adding the pectin a must, and the result is a jam recipe with a beautiful texture, enriched with vanilla, cinnamon, and cardamom.
With Ginger ~ Vegetarian Times has a similar variation recipe to mine, but with 2 teaspoons of fresh grated ginger. They also suggest adding 1 teaspoon of powdered pectin, but it depends on the type of pectin used (they seem to use a bulk pectin, like Ball Flex Pectin).
With Blueberries ~ A low-sugar recipe from Common Sense Home, where pears are mixed with blueberries in a 3:1 ratio. The addition of Pomona pectin gives this jam a nice consistency while minimizing the amount of sugar used.
Ways to enjoy pear jam recipe
Since pear season is brief, this pear jam recipes without pectin lets you savor the fruit well into winter.
- Spread it on toast or biscuits.
- Create a pear sauce to pour over ice cream or other desserts.
- With less sugar, it can also be used in pie fillings.
- Incorporate it into a pear cake.
I can’t recommend this jam enough—it’s fantastic! Try making it yourself.
Tags
MARMALADE