Hamdi Saidani Pear Jam Recipe made of ripe pears, sugar, and a touch of lemon juice it serves about 4-6 people and takes about 1 hour to prepare. A sweet, smooth jam that’s perfect for spreading on toast or pairing with cheese.
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🧡 Why You’ll Love This Pear Jam Recipe:
- Naturally Sweet: Pears have a natural sweetness, so you can use less sugar and still get a flavorful jam.
- Perfectly Spreadable: This pear jam is smooth, spreadable, and perfect for toast, crackers, or even desserts.
- Easy to Make: With just a few ingredients and simple steps, you’ll have homemade pear jam in no time.
- Great for Gifting: Homemade jam makes a lovely gift for friends and family, especially during the holidays.
❓ What Is Pear Jam Recipe?
Pear Jam Recipe is a sweet spread made from ripe pears, sugar, and lemon juice, often flavored with spices like cinnamon or ginger. It’s a simple, homemade treat that’s perfect for spreading on toast, adding to desserts, or pairing with cheese.
🍐 Ingredient
- 4 cups ripe pears, peeled, cored, and finely chopped
- 2 cups granulated sugar
- 1/4 cup lemon juice
- 1/4 teaspoon ground cinnamon (optional)
- 1/4 teaspoon ground ginger (optional)
- 1 packet fruit pectin (optional, if you prefer a thicker jam)
🍯 How To Make
- Place the chopped pears into a large pot. Add sugar and lemon juice, and stir to combine.
- Bring the mixture to a boil over medium-high heat, stirring frequently to prevent burning.
- Once it starts to boil, reduce the heat to medium and simmer for about 30-40 minutes.
- Continue stirring occasionally, and cook until the jam has thickened and reached a jelly-like consistency.
- If you’re using fruit pectin, follow the package instructions and add it to the mixture to help the jam set properly.
- Once the jam has thickened, remove it from the heat and let it cool for 10 minutes. Pour the jam into sterilized jars, seal, and allow it to cool completely.
- Store in the refrigerator or process jars in a water bath for longer shelf life.
💭 Recipe Tips:
- Use Ripe Pears: For the best flavor and texture, use ripe pears that are firm, like Bartlett or Bosc. Overripe pears can make the jam too runny.
- Optional Spices: For an extra layer of flavor, add ground cinnamon or ginger to the jam. These spices pair beautifully with pears.
- Test for Consistency: To test the jam’s consistency, place a small amount on a chilled plate and let it cool. If it firms up to your liking, it’s ready to jar.
- Sterilize Jars: Always sterilize your jars before canning to prevent contamination and ensure a longer shelf life.
🥞 What To Serve With Pear Jam?
Pear Jam pairs beautifully with fresh baked bread, crackers, or cheese it also complements Lemon Pancakes, Rose Mini Tarts, or Pear Muffin, and can be used as a filling for pastries or to glaze meats like chicken or pork.
🎚 How To Store Leftovers Pear Jam?
- Room Temperature: Once opened store leftovers pear jam in an airtight container in the fridge for up to 3 weeks.
- Refrigerate: If unopened leftovers pear jam can be stored in the refrigerator for up to 6 months. If you’ve made extra leftovers pear jam, you can also can it in sterilized jars and store it in a cool dark place for up to 1 year.
FAQ’S
What type of pears should I use for Pear Jam?
You should use ripe, firm pears like Bartlett or Bosc for the best results. These pears have a balanced sweetness and a firm texture that holds up well when cooking into jam.
Can I make Pear Jam with underripe pears?
While underripe pears can be used, they may not release enough juice to create a smooth jam. It’s best to use ripe pears, which will yield a more flavorful and smooth jam.
How do I prevent Pear Jam from crystallizing?
To prevent crystallization, make sure to cook the jam properly and avoid stirring too much once the sugar has dissolved. Also, make sure all the sugar has fully dissolved before the mixture begins to boil.
Can I make Pear Jam without pectin?
Yes, you can make Pear Jam without pectin. The natural pectin in pears will help the jam set, but the texture may be slightly looser than with added pectin. You can cook it longer to achieve a thicker consistency.
How can I make Pear Jam thicker?
If your Pear Jam isn’t thick enough, you can cook it for a longer period to reduce the liquid and achieve a thicker consistency. You can also add extra pectin or a bit of cornstarch to help thicken it.
How do I sterilize jars for Pear Jam?
To sterilize jars, wash them with soap and hot water, then place them in a preheated oven at 250°F (120°C) for 10-15 minutes. Alternatively, you can place them in boiling water for 10 minutes before filling them with jam.
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Pear Jam Nutrition Facts
Serving Size: 1 tablespoon
- Calories: 50
- Carbohydrates: 12g
- Sugars: 11g
- Protein: 0g
- Fat: 0g
- Sodium: 0mg
Pear Jam Recipe
Description
Pear Jam Recipe made of ripe pears, sugar, and a touch of lemon juice it serves about 4-6 people and takes about 1 hour to prepare. A sweet, smooth jam that’s perfect for spreading on toast or pairing with cheese.
Ingredients
Instructions
- Place the chopped pears into a large pot. Add sugar and lemon juice, and stir to combine.
- Bring the mixture to a boil over medium-high heat, stirring frequently to prevent burning.
- Once it starts to boil, reduce the heat to medium and simmer for about 30-40 minutes.
- Continue stirring occasionally, and cook until the jam has thickened and reached a jelly-like consistency.
- If you’re using fruit pectin, follow the package instructions and add it to the mixture to help the jam set properly.
- Once the jam has thickened, remove it from the heat and let it cool for 10 minutes. Pour the jam into sterilized jars, seal, and allow it to cool completely.
- Store in the refrigerator or process jars in a water bath for longer shelf life.
Notes
- Use Ripe Pears: For the best flavor and texture, use ripe pears that are firm, like Bartlett or Bosc. Overripe pears can make the jam too runny.
Optional Spices: For an extra layer of flavor, add ground cinnamon or ginger to the jam. These spices pair beautifully with pears.
Test for Consistency: To test the jam’s consistency, place a small amount on a chilled plate and let it cool. If it firms up to your liking, it’s ready to jar.
Sterilize Jars: Always sterilize your jars before canning to prevent contamination and ensure a longer shelf life.
