Spicy pear jam

This spicy pear jam gots an aroma that reminds me of the cold December months. A warming and delicious jams during the holiday season.

Yes, sometimes I look forward and that came because of the scents from these aromatic pear jam. It's entirely in the spirit of December. Well, the weather this time fits in almost, it looks dark outside. The smells are caused by cinnamon, cloves, allspice, and nutmeg. The same herbs can also be found in speculoos or gingerbread.

Delicious with brie cheese or as filling in a winter cake

This jam is delicious and not only on sandwiches but also very tasty for example with melted brie (instead of honey) or as a filling in a winter cake.

And who knows maybe you've got some other ideas? I like to hear them.

• Use gingerbread spices instead of cinnamon, cloves, and nutmeg. Replace them with 1 tablespoon of gingerbread spices for this recipe.
• It is also nice to replace half of the pears with the same weight of plums (pitted). This gives a very rich jam flavor.
• If you want a lactose-free or vegan recipe, leave out the butter. In this case, after cooking the jam, remove the foam by blotting the top of the jam with kitchen paper.

• You add the butter to prevent foaming. Otherwise, the foam would get into the pots and the jam won't preserve for less long. And it sure does look prettier without foam.
• To test if the jam is thick enough, drop a drop on the cold plate. When the drop stays fluid, the jam is not yet thickened enough. When the drop sets, the jam is ready. It can then be poured into the pots. Make sure you keep the plate in the refrigerator in between the testing.
• You sterilize the jars for the jam by immersing them in boiling water. Dry them afterward with a clean tea towel. You can also wash them in the dishwasher (but immediately screw the lid on when you take them out).
• After the jam has been poured into the jars, turn them upside down to ensure that a seal is formed at the lid and this makes the jam less likely to spoil.

• Place a plate in the refrigerator. Do this at least 1 hour before preparing the jam, so that the plate is really cold.
• Sterilize the jars you will be using (see top tips for the how-to)
• Peel the pears and cut out the seeds and stem. Cut into cubes of ½ x ½ inch (1 x 1 cm).

• Provided the jars are properly sterilized and sealed, this jam can be stored for a year in a dark and cool place.
• If you have some leftover pears, you can keep them in the refrigerator. Or you can make this delicious blackberry, pear, and champagne jam. And this silky vanilla pear smoothie is highly recommended.

🥘  Other delicious recipes

Did you make this recipe? Tag #byandreajanssen via Instagram. I love it when you make one of my recipes and I’m looking forward to seeing it.  Video recipes can be found on my YouTube channel. Don't forget to save my recipes on Pinterest so you can find them easily next time. See you soon! 

📖 Recipe

Spicy pear jam

This spicy pear jam gots an aroma which reminds me of the cold December months. A warming and delicious jams during the holiday season.

5 from 6 votes

Print Rate

Servings 6 jars

Course: Brunch, Harvest, Jam

Cuisine Other

Prep Time: 10 minutes

Cook Time: 1 hour 30 minutes

Total Time: 1 hour 40 minutes

Ingredients 

1x2x3x

• 2500 kg pears
• 800 grams sugar
• ½ teaspoon butter
• 1 teaspoon cinnamon ground
• ¼ teaspoon cloves ground
• ¼ teaspoon nutmeg freshly grated

Metric - US Customary

Instructions

Preparation

• Put a plate in the refrigerator and let it get cold. You will use the plate to test whether the jam is thick enough.
• Sterilize and cover the jars until use (see sterilization tips).
• Peel the pears and remove the seeds. Also, remove the stems.
• Cut the pear into cubes of about ½ x ½ inch (1 x 1 cm)

Spicy pear jam

• Put the pear cubes, butter, sugar, and spices in a large pan. Mix everything well.
• Bring to the boil and then turn the heat low. Simmer for 1½ hours. Make sure you stir now and then.
• Check if the jam has thickened enough. Drop a drop on a cold plate and see if it sets immediately. If not, cook an additional five minutes and check again. Put the plate in the refrigerator in between so that it stays cold.
• Pour ½ inc (1 cm) of jam into the jars and wait 1 minute. Then fill the jars and turn the lid on. Turn the jars upside down and let them cool to room temperature.

Notes

• You add the butter to prevent foaming. Otherwise, the foam would get into the pots and the jam won't preserve for less long. And it sure does look prettier without foam.
• To test if the jam is thick enough, drop a drop on the cold plate. When the drop stays fluid, the jam is not yet thickened enough. When the drop sets, the jam is ready. It can then be poured into the pots. Make sure you keep the plate in the refrigerator in between the testing.
• You sterilize the jars for the jam by immersing them in boiling water. Dry them afterward with a clean tea towel. You can also wash them in the dishwasher (but immediately screw the lid on when you take them out).
• After the jam has been poured into the jars, turn them upside down to ensure that a seal is formed at the lid and this makes the jam less likely to spoil.

Nutrition

Calories: 736kcal | Carbohydrates: 191g | Protein: 1g | Fat: 1g | Cholesterol: 1mg | Sodium: 8mg | Potassium: 438mg | Fiber: 12g | Sugar: 170g | Vitamin A: 105IU | Vitamin C: 16mg | Calcium: 37mg | Iron: 1mg

Share by Email

Keyword: Making your own jam, recipe for jam