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Pear Jam

A simple pear jam recipe made with only three ingredients — no packaged pectin required! Sweet, bright, and ideal for water bath canning or small batch storage.
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Prep Time 4 hours
Cook Time 20 minutes
Additional Time 10 minutes
Total Time 4 hours 30 minutes
Servings: 6 half-pint jars
Course: Condiment, Preserves
Cuisine: American
Calories: 81
Ingredients Equipment Method Notes

Ingredients
  

  • 4 lbs pears
  • 2 to 3 cups sugar, to taste
  • 1/4 cup lemon juice, fresh or bottled

Equipment

  • water bath canner
  • large saucepan or jam pot
  • sterilized jars with lids
  • measuring cups
  • parchment or dish towel
  • jar lifter
  • thermometer or cold plate

Method
 

  1. Peel, core, and dice pears into small pieces. (You can mash later if needed.)
  2. In a large bowl, toss pears with lemon juice and sugar. Stir to coat evenly.
  3. Cover and refrigerate mixture for 4 to 24 hours to macerate.
  4. Transfer pears and syrup to a large saucepan. Bring to a boil over high heat, then reduce to medium-high and cook 10–15 minutes, stirring occasionally.
  5. Check for gel stage: jam should reach 220°F (105°C) or pass cold plate test.
  6. Ladle jam into hot, sterilized half-pint jars leaving ¼-inch headspace. Wipe rims clean and apply lids until fingertip tight.
  7. Place jars into prepared hot water bath canner. Process for 10 minutes. Turn off heat, let jars sit 5 minutes to prevent siphoning.
  8. Transfer jars to towel-lined surface with 1-inch spacing. Let cool completely. Check seals and store sealed jars in a cool, dark place. Refrigerate unsealed jars and use within 1–2 weeks.

Notes

You can refrigerate for 4 hours minimum, but 12–24 hours enhances flavor and texture. Store sealed jars in a cool, dark place for up to 18 months. Refrigerate unsealed jars and consume within 1–2 weeks.