This pear Jam or pear preserve has such a sweet and sour taste, I almost fell in love with it. Hubby loves pear and this year we got our hands on fresh and sweet pear varieties. So obviously, I had to make pear jam without pectin that we could enjoy later in the season. This jam is low in sugar but it is still thick and spreadable like this Green Apple Jam. I love making jams and here are some of my favorites. Kiwi jam, Mango jam, Plum jam, Cherry jam, and Strawberry jam. We macerate the pears in sugar that helps draw out the fluid from pear. This step helps with quick cooking. So the jam has more texture and doesn’t turn into pear butter.
Ingredients
If you find prepping to be time-consuming. You can prep a night ahead by skinning and chopping pear. Combine all ingredients in a pot and store them in the fridge. Then plan cooking the next day when you have some work in the kitchen to reduce active cooking time. This is only three ingredients in pear jam and the main ingredient is pear. So look for the best-tasting pear variety that has rich flavors. If you want to get jam with pear pieces, use hard, slightly unripe pear varieties. Soft and ripe pears make a smooth jam. You can find more information about a variety of pears here. I used firm and ripened concord pear. Low Sugar Pear Jam Pears are naturally sweet fruit and don’t need much sugar. I found just 1 cup for a kg (about 2.2 pounds) makes a moderately sweet jam. If you add 2 tablespoons extra sugar you get a sweet jam. So I suggest starting with less sugar and a taste test before adding more. Lemon Just like apples, pear’s flesh tends to get oxidized and turn brown. Coating pears with lemon juice stop them from turning brown. Because we make this jam without pectin lemon also provides the acid that activates natural pectin in the fruit. Wash two jars (250 ml each) thoroughly with soapy water. Then sterilize jars in boiling water for 8 minutes. Also, boil the metal lids. Alternatively, you can place washed jars while they are still wet in the baking tray. And roast jars in a preheated oven (160-180 C) for 15 minutes. Dry on a clean towel. Let air dry naturally. If you consider making a 2x or 3x batch of the recipe, the cooking time will increase. Cook on lower heat to be safe and avoid caramelizing sugar. Let’s begin! If you try the pear jam without pectin recipe, I’d LOVE to hear your feedback in the comments. Your 5-ratings motivate me to do my best. Stay connected for more recipes and videos on Facebook, Instagram, Pinterest, and Youtube. Although, I highly recommend following the steps as a precaution. If you want to can jam for storing it at room temperature for 6 months or more then follow the canning procedure. Check more information on jam storage here and here. Taste
If you like aromatic jam, cinnamon, cardamom or vanilla beans can add that depth of flavor. If you like spiced jam, ginger and cinnamon are a delicious combo. You can add more spices like cloves, and allspice if you like a dessert-like spread that is full of flavors.
Texture I made two varieties of jam, the chunky one that you see below. and in pictorial. Moderately smooth by mashing that you see on the toast below and in the video. If you process (blend) it with a stick blender, it will give this no-pectin jam a very smooth consistency that kids like best. Also, use fully ripened soft pear for smooth jam just like we did for this mango jam.
Spread it on toast or on the biscuit. Make a pear sauce to drizzle on ice cream or desserts. If you use less sugar in jam you can also add this to pie fillings. You can enjoy this pear jam spoon after spoon on its own. Use it in pear cake.
📖 Recipe
