Pear Jam

5 from 1 vote

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.

Print Recipe Pin Recipe

Prep Time:15

Cook Time:15

Macerating the Pears:12

Course: Breakfast, Sauce

Cuisine: American

Keyword: gluten free, Pear jam, pear syrup, whole foods

Servings: ounces

Calories: 52kcal

Author: Mollie

Ingredients

4 lbs whole fresh pears (about 6 cups pear chunks)
⅓ Cup fresh lemon juice
½ lemon, zested
2 Cups granulated sugar
1 3 finger 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 stir in the lemon zest.
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

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!

Nutrition