Pear jam – Caroline’s Cooking – nutrientsynergy.com

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This pear jam is flavored with a hint of vanilla and cardamom that add that touch of warmth but let the pear flavors shine. Easy and delicious!

pear jam on piece of bread with jar behind

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When I was growing up, for some reason it feels like we picked a lot of berries. I’m not sure if we really did, but I distinctly remember a number of times either picking at a local farm or foraging for blackberries.

While I did a good job helping to eat a good number as we picked, we also always made quite a lot in to jam. Even now, whenever we visit my parents my mum has at least a few jars of homemade raspberry jam and/or strawberry jam on the shelf.

It took me a while to get into the jam-making habit myself, but I do now like to now and then. Lemon curd, while not strictly a jam, is probably the spread I make the most often. But we have loved some actual jams too like my strawberry peach jam.

After a request from the boys to make some more jam last autumn, I decided to try pear jam. It’s a great one to get kids involved in helping as pears are pretty easy to help peel and cut.

Then the actual cooking is relatively quick, so they can see the rewards fairly quickly. Even with a bit of a wait before actually trying it.

bread with pear jam on plate from overhead

What flavors work in pear jam?

Pear has quite a delicate flavor, so I would say you don’t want to add that much in flavors as you can easily overpower it. That said, spices pair really well and so it is a great fruit to use in a spiced jam or fruit butter.

I decided to flavor this jam with a little cardamom and vanilla paste. The vanilla is definitely just the right amount as just a little adds a definite flavor. You could certainly add a little more cardamom if you like as it is less distinct.

My aim was to give a little warm spice while still having plenty pear flavor and that’s definitely the case.

Do you really need that much sugar?

Every time I make a classic jam, I always have that sense that it’s a heck of a lot of sugar. Where I can, I often reduce the quantity, but to a point you need it to get the right flavor and texture.

Here, I have kept a pretty classic ratio of fruit to sugar as pears do become pretty liquid when they cook down and are naturally lower in pectin. Unless you add pectin, this would mean a very runny jam without a decent amount of sugar.

In this case, the sugar’s a sacrifice I’m willing to make as you don’t use all that much at a time, for one. Plus, the flavor is definitely delicious.

Steps to make pear jam

As I say, this is a pretty easy jam to make as all you do is:

Peel and dice the pear, removing core.
Put the pear, sugar, lemon, vanilla and cardamon in a small pan and warm over a medium-low heat.
Stir now and then so that the mixture doesn’t burn and the sugar dissolves. Bring to a simmer and simmer until it thickens.
Allow to cool a few minutes before transferring to a sterile jar.

This pear jam quickly became a favorite in our house, and I’m sure that’s not just because the boys helped make it. With a wonderful pear flavor and gentle warm spice, it’s perfect with anything you can find the excuse to spread it on.

jar of pear jam from overhead with pear to side

Try these other delicious homemade jams:

Print Recipe

pear-jam

This pear jam is easy to make and has a wonderful flavor, with just a hint of cardamon to add to that delicious fall flavor.

Ingredients

1 ¾ cups diced pear 13 ½oz/385g – roughly 2 pears
¾ cup sugar 180g
2 teaspoon lemon juice
⅛ teaspoon vanilla paste
⅛ teaspoon ground cardamom

Instructions

Peel and dice the pear, removing the core and any stringiness.
Put the pear, sugar, lemon juice, vanilla and cardamon in a small pan and warm over a medium-low heat.
Stir the mixture now and then so that the mixture doesn’t burn and the sugar dissolves, but also avoid it going up the sides.
Bring the mixture to a boil and reduce the heat slightly so that it simmers rather than boils. The pear will soften and become more liquid as it heats – break up larger chunks as needed. Cook for around 15 minutes, or more/less as needed, until it becomes noticeably thicker, then remove from heat.
Allow to cool a few minutes before transferring to a sterile jar.

Ratings

Makes approx 1 ⅓ cups

Nutrition

See some of my favorite cooking tools and ingredients in the Caroline’s Cooking Amazon store.

Pear jam – Caroline’s Cooking