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This Easy Pear Jam is so full of flavor, no one will ever believe that you made it with only 3 Ingredients (and a pinch of salt)! By itself it is sweet and juicy and a fun change from the usual berry jams. But, it is also a blank canvas to which you can add a variety of flavors, such as fresh ginger, cinnamon, or vanilla…or even ALL three at once! This recipe is for an easy freezer jam, which can be refrigerated for up to a month, or frozen for a year.
What is the Difference between Freezer Jam and Regular Jam?
The answer to this is very simple. Freezer Jam is a quick and easy technique to make a jam that needs to be stored in the freezer to remain fresh. Traditional Jam is a more labor intensive method involving cooking, sterilizing jars and a hot water bath to create a jam that is shelf stable and can be stored for up to two years without being refrigerated or frozen.
Why we Cook this Freezer Jam
Some freezer jams, such as strawberry do not even require that they are cooked on a stovetop. These are definitely the simplest kind of jam recipe, but there do tend to be some problems with this technique.
One problem is that the sugar tends to remain crystallized instead of melting into the mixture. So, you end up with a grainy jam.
Another issue is separation of the fruit and liquid and a lack of thickening. Pectin is an additive used to thicken freezer jam, but even pectin itself is slightly controversial, as it has been shown to cause digestive issues such as diarrhea or stomach cramps in some people. In this recipe we do NOT add pectin, instead, we thicken the jam by using the pectin that is naturally found in the pears and lemon, as well as simmering it on the stove for about 15 minutes.
Why is this Pear Jam the Perfect Recipe?
There are so many reasons why this is the perfect jam recipe! Let us count the reasons!!
- There is nothing complicated about it! You will simply peel and cut the pears into chunks, let them sit overnight in a mixture of sugar and lemon juice. Then, simmer on a stovetop for 15 minutes and Voila! Fresh, delicious, and SUPER easy Pear Jam!
- You only need 3 ingredients! Pears, Lemon, Sugar. You DON’T need any pectin, and the pears don’t even need to be super ripe! In fact, pears that are a little under ripe, like the ones you buy in the grocery store are perfect! These have a slightly higher level of natural pectin, so any additional thickening agent is not necessary!
- You don’t need any fancy canning equipment! All you will need for this recipe is a pairing knife, a peeler, a heavy bottomed pot.
- Storage- I don’t know about you, but I never have enough storage space!! That is why this recipe is so great! You can store this jam in a quart or gallon sized ziplock bags that you simply lay flat in the freezer for up to a year. This way the jam will take up very little space, and you can bring it out when you are ready to serve and place it in a pretty jar or bowl at that time!
How do you Make Pear Freezer Jam?
If you have ever received the coveted gift of fresh jam from a friend or family member, you know how delicious it is! I always thought it was such a magical and daunting feat to make fresh jam. Then I learned about freezer jam. It feels too good to be true, but believe you me, it is true!
Ingredients
- 2 Cups White Granulated Sugar
- 4lbs Whole Fresh Pears
- 1/3 Cup Lemon Juice- about 1 lemon
How to Prep the Pears
To make this recipe, you will start by peeling and cutting your pears into about 1 inch chunks. That is the hardest part!
Next, you will place the pears in a large bowl and add 2 cups of white granulated sugar and 1/4 Cup of fresh lemon juice. This is about 1 lemons worth. Mix it all together. A lot of recipes use twice as much sugar, but I am honestly not sure why. 2 cups of sugar makes it PLENTY sweet, and it thickens up just fine.
Cover the bowl with plastic wrap and stick it in the fridge. You will want to keep it there overnight- preferably 12-24 hours, but as little as a couple hours. This is called macerating. Macerating is a process where the sugar draws the liquid out of the fruit which helps soften the fruit and dissolve the sugar. This way everything is perfectly prepped when it is time for the final step.
How to Cook the Jam
The final step is adding this mixture to a large sauce pan and bringing it to a rolling boil over high heat. Once it is fully boiling heartily, turn the heat down until it is simmering and gently bubbling. Set your timer for 15 minutes and let it simmer, stirring occasionally.
After 15 minutes check the temperature. At sea level, jam gels at 220°F. For every 500 feet you are above sea level, the temperature is reduced by 1°F. For example, if you are at 500 feet above sea level, the temperature at which it gels reduces to 219°F. I live at around 3000 feet above sea level, so it gels for me at 214°F. Does this make sense? See the notes in the recipe where I try to explain this a little more clearly. 😆
But this is a no stress recipe, so no worries if you don’t have a thermometer like this one! You can get a good idea if it is ready by testing its thickness. It will thicken more as it cools, but it should be thick-ish before you turn the heat off. The bubbles should be shiny and slow to pop like in the image below.
To check if it is thick enough, take a spoonful of the jam, “juice” and place it in the fridge for one minute to cool. Once it has cooled, it should have thickened a little so that it doesn’t, “run” off the spoon when you turn the spoon over.
Once you are happy with the consistency, turn off the heat. If you have jelly jars, (like these pretty ones from Amazon) make sure they are clean, and ladle your jam into each jar. Then place the lid on. Leave about 1/2 inch at the top because the mixture will expand slightly when it freezes. Let them sit for 12-24 hours to cool and set before popping them in the freezer or fridge.
Helpful Tips
If you don’t have a ton of room in your freezer (does anybody?!), storing the jam in zip top freezer bags is a great way to go! To do this, let the jam cool until it is not steaming. Then, fill either quart or gallon sized freezer bags with the Pear Jam. Squeeze out as much air as possible as you snap it closed. This will keep it fresh, prevent freezer burn, and keep it compact. Smash the bags flat and they will stack nicely (and minimally!) in your freezer! When you are ready to enjoy it, thaw the jam in the fridge overnight and then transfer it to a pretty bowl or jar for a more fun presentation.
If you like a less chunky jam, you can use an immersion blender, (like this one by Vitamix!) or hand masher to blend/mash the larger chunks down. Do this after you have turned the heat down from a boil, but before you simmer.
This Jam is delicious as is, but if you would like, there are a bunch of different ways you add a little extra flavor. My favorite is to add a couple of tablespoons of freshly grated ginger. You can also add a teaspoon of vanilla, cinnamon, or even extra lemon zest for a brighter citrus flavor!
If you are willing to part with any of this deliciousness, it makes a very nice gift! I like to decorate the lid with a pretty ribbon. To do this, just cut out a circle the size of the lid. Then simply place the ribbon on top of the round puck part of the lid before you put the ring on. The ring will hold the ribbon in place and it will look so pretty!
What do you do with Pear Jam?
This Jam is so versatile! It can be treated like a jam, or like a sauce…or more!
- My favorite classic way to use this jam is slathered on a buttery piece of Sourdough toast. I had it this morning, in fact. I could have another piece right now…So. Good.
- Use it in place of Applesauce on this yummy Thyme Crusted Pork Chop or as a Ham glaze.
- Use a tiny dollop in the middle of a batch of Thumbprint Jam Cookies.
- Slather a thin layer of Pear Jam and mustard on your ham sandwich for a unique and ridiculously yummy change to the good Ol’ Ham and Cheese.
- Pour some Pear Jam on a Dutch Baby and Sprinkle with Powdered Sugar.
I hope you have fun making this super Easy Pear Jam! I would love to hear from you in the comments at the very bottom! Did you add anything to it? What did you use it on? Thank you so much for visiting Mollie in Montana~*! ♥️
Pear Jam
Ingredients
- 4 lbs Whole Fresh Pears (about 6 Cups Pear Chunks)
- ⅓ Cup Fresh Lemon Juice
- 2 Cups Granulated Sugar
- 1 Big Pinch of Salt
- See Notes at bottom for flavor addition options!
Instructions
- Peel pears and cut them into 1 inch chunks.
- Place pear chunks in large bowl.
- Add lemon juice and sugar and combine it all together.
- Cover bowl and place it in the fridge for 12-24 hours. If you are really pressed for time, you can go as little as 5 hours, but the longer the better.
- After the time is up, the pears should be sitting in a syrup made from the lemon and sugar. Pour all of this into a large sauce pan.
- Add a large pinch of salt and bring the mixture to a boil over high heat.
- Once it has reached a rolling boil, turn the heat down and let it gently simmer (it should be bubbling slightly) for 15 minutes.
- After 15 minutes, check the temperature of the mixture. The temperature at which jam gels is 220℉, at sea level. (See notes at bottom for more details based on your elevation) So, use a thermometer to check the temperature. If you do not have a thermometer, check thickness of the mixture by taking a spoonful and then dumping it back into the pot. It should be shiny and should not be like a runny liquid when you pour it back into the pot. Another way to check thickness is by taking a spoonful and placing it in the freezer for 1 minute to cool it quickly. It will thicken as it cools, and should be a thick, jammy consistency when it is cool.
- One you have reached this thickness, turn heat off and either ladle the jam into jars with the lids on and let them sit out to cool. Or, if you don't have jars, let the mixture cool in the pot, and then as soon as it is cool, spoon it into zip top freezer bags. Try to keep as much air out of the bags as possible to keep it compact and from getting freezer burned. Lay the bags flat in the freezer.
- Place jars in freezer or fridge. Jars in the fridge can last in the freezer for up to 1 year. Once they are in the fridge, they will last up to a month.
Notes
Notes
- The temperature at which jam gels, at sea level is 220°F. BUT, as your elevation increases, the temperature for gelling decreases. For every 500 feet above sea level, the gelling temperature reduces by 1°F. For example, I live at about 3000 feet above sea level. So, 3000 divided by 500=6, therefore my gelling temperature is 220°F-6°F= 214°F. Does that make sense? 500 feet=219°F, 1000=218°F, 1500=217°F etc. Clear as mud? 😆
- Flavor Options-
- Add 2 Tablespoons of freshly grated ginger when you bring the pear mixture to a boil. This is my absolute favorite addition!
- Stir 1 teaspoon of vanilla extract into the jam after it has thickened and you have turned the heat off.
- Add 1 Tablespoon of Pumpkin Pie Spice when you bring the mixture to a boil.
- Add 1 Tablespoon of ground cinnamon when you bring the mixture to a boil.
- Add 1 Tablespoon of Lemon Zest when you add the juice and sugar to the pears.
- If you like a smoother consistency, use an immersion blender or masher to break up the chunks after you have turned the heat down after the initial rolling boil, before you simmer to thicken it.
- If you store your jam in freezer bags, bring it out of the freezer into the fridge the day before you would like to use it. Once it has thawed, you can place it in a pretty jar or bowl for a more festive presentation!
Abby Salsman says
Yum! Toast and jam – nothing better. What a fun way to use pears if you have a pear tree.
mollieinmontana says
Thank you Abby, I think so too!☺️