Pear jam recipe | Pear jam recipe no pectin | How to make pear jam

Pears are one of my favourite fruits, but they have got very less lifetime. After getting ripen, it does not last long and gets rotten soon. In fact, if the pears ripen on the tree and is not plucked on time, it gets rotten in the tree itself. So, most of the time pears are plucked from the tree before they are completely ripe and are then stored in a clean dry place to get ripe.

There are hundred varieties of pears that are grown worldwide, among which Bosc, Williams, D’Anjou pears and red Anjou pears are the most popular varieties.

One of the best ways to preserve pears for longer and to enjoy its taste is by making a jam with it. This is a full proof homely process without using any chemical or preservatives. In this way, you can store and use the pears in a productive way for months.

One day, my husband brought one-kilogram pears at home. I was completely surprised because he is very lazy about consuming fresh fruits. He replied one of his friends gave those pears from their garden. Next day, my husband asked me to prepare something with those pears because they get rotten very quickly.

Then I decided to prepare pear jam recipe at home. Unexpectedly, the homemade jam recipe became a huge hit and now in every fall, it is almost mandatory to prepare this fresh fruit jam at home.

Pear jam is a very simple and easy jam recipe which requires only three basic ingredients excluding flavouring agent for the recipe. The addition of flavouring agent is completely optional. It is used to enhance the flavour of the jam. This is a Pear jam recipe no pectin. Yes, this is a jam recipe without using pectin.

Pear jam recipe is a very versatile and super delicious condiment which complements both world cuisine as well as Indian cuisine. It can be relished in myriad ways like spread the pear jam on toast or use as filling for cakes, donuts, crepes and can be used in trifles too. It can even be used to prepare popsicles, pan sauce etc.

Pear jam recipe with step by step photos and instructions has been provided in the ‘Instructions’ section of the recipe. But before jumping into the recipe, I would like to explain few interesting things about the dish and the hero ingredient pears.

Health benefits of Pears

Frequently asked questions

How to choose pears for making jam?

To prepare pear jam, I always suggest taking the sweeter variety of pear. It helps to use lesser sugar to make the jam sweet. I have used the Williams pear aka Bartlett pear for the pear jam recipe. It gives perfect taste and texture to the jam.

What flavours can be used in pear jam?

Pear itself has a soothing flavour. Addition of too much flavouring agent can spoil its original flavour. A small pinch of cinnamon may do wonders into the jam recipe. Other than that, tiny amount of vanilla extract or cardamom can also be used.

Can I reduce the amount of sugar for the pear jam?

Umm!! Yes, you can but then you need to compromise in texture and flavour other than taste. Whenever any jam is prepared, the essential component is plenty of sugar after fruit. Sugar provides jam mixture the correct thickness and stickiness without which the jam gets runny in texture.

Can I skip lemon juice from the pear jam recipe?

The answer is No. It is one of the most important ingredient of the pear jam recipe. It stops the sugar to get crystalized.

How to store Pear jam?

Store the pear jam in a clean and sterilised container. Store it when the jam mixture is warm or else it will not get set. You can refrigerate the jam for 3-4 months.

How to make pear jam?

To prepare the pear jam recipe,, first wash the pears and peel them with a vegetable peeler. Then cut them into four pieces and remove the core with a sharp knife. Chop them in small to medium pieces.

After this, transfer the pear chunks into a large saucepan and add generous amount of sugar into it. Pour some lemon juice and cinnamon powder into the pan.

Mix all the ingredients nicely and put them on medium flame until the sugar gets dissolved and the mixture starts bubbling. Allow it to boil for some time and then put the flame in low and cook. Stir the content now in between to avoid it getting burnt.

Cook the mixture in low flame until the pear chunks get mushy. Then with the help of a potato masher, mash the pear chunks to make the content runnier. Simmer the mixture in low flame and stir on regular intervals until the content becomes thicker. This step takes around 20-25 minutes.

Then remove the mixture from the heat and allow it to cool down for 10-15 minutes. Finally, transfer it to sterilized containers.

Ingredients:

• 1 Kilogram or 15 Pears
• 2 cups Sugar
• ¼ cup Lemon juice
• ¼ teaspoon Cinnamon powder (Dalchini powder)

1. First wash the pears and peel them with a vegetable peeler. Cut them into four pieces and remove the core with a sharp knife. Then chop them in small to medium pieces.
2. Transfer the pear chunks into a large saucepan. Add 2 cups of sugar, ¼ cup fresh lemon juice, ¼ teaspoon cinnamon powder, one by one into the pan.
3. Put the pan on stove and give a nice stir. Cook it over medium flame until the sugar gets dissolved and the mixture starts bubbling. Allow it to boil for 5 minutes.
4. Put the flame in low and cook until the pears get mushy. Stir the content now in between to avoid sticking to the bottom of the pan.
5. With the help of a potato masher, mash the pear chunks to make the content runnier.
6. Simmer the mixture in low flame and stir on regular intervals until the content become thicker. This step takes around 20-25 minutes.
7. Remove the jam from the heat and allow it to cool down for 10-15 minutes. Finally, transfer it to sterilized containers.

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