Pear Jam Recipe
Make the best pear jam without pectin — simple, easy, and full of flavor. This cozy jam is caramelly, vanilla-scented, and totally fuss-free.
Ingredients
- 800 g pears, peeled, cored, and chopped (about 4–5 medium)
- ½ cup water
- 600 g sugar (or 75% of pear weight)
- 1-1½ tbsp lemon juice
- 1 tsp vanilla paste or extract
Instructions
- Peel, core, and chop the pears into chunks. Weigh the fruit and calculate 75% of that weight in sugar. Set aside.
- Add the chopped pears and ½ cup water to a large pot. Cook over medium heat for about 10 minutes, until softened and juicy.
- Turn off the heat. Add the sugar, lemon juice, and vanilla. Let it sit for a couple of minutes to help the sugar dissolve gently.
- Turn the heat back on to low. Don’t stir yet — wait until most of the sugar looks wet, then stir everything together. This helps prevent the sugar from crystallizing on the sides of the pot.
- Simmer gently for 25–35 minutes, stirring occasionally. Skim off any foam. Using a potato masher, mash the fruit a little if you'd like it less chunky.
- When the jam looks slightly thickened and glossy (it will thicken more as it cools), turn off the heat.
- Carefully pour the jam into a clean, sterilized jar while still hot. Close the lid tightly, flip the jar for a few seconds and then back to help seal, then let it cool to room temperature.
- Store in the fridge. It should last several weeks, or even longer if handled with clean utensils.
5kcal