This spiced pear jam is sweet and has a golden color. It has aromas that remind me of the cold December months: cloves, cinnamon, and nutmeg. It's delicious to serve on warm toast and great with a piece of meat or cheese platter. A warming and delicious jam.
Spiced Pear Jam
My Pear Tree was giving lots of fruit this year, and I love to make pear preserves with these ripe pears. And this recipe with simple ingredients reminds me of the holidays.
And the scents from this aromatic pear jam with its Holiday spices. It's entirely in the spirit of December. The smells are from adding cinnamon, cloves, allspice, and nutmeg. The same herbs can also be found in speculoos or gingerbread.
They're warming and great in combination with these delicious pears. A homemade pear jam recipe that is easy to prepare.
And I love to make my own jams and fruit butter from fresh fruits, like my homemade jam with plums, strawberry jam, and apple jelly.
Delicious with brie cheese or as filling in a winter cake
This jam is delicious and not only on toast or hot buns. They're also delicious, for example, a topping with baked brie (instead of honey) or a filling in a winter cake. As a dip with your cheese board or add them to some homemade ice cream. This sweet pear preserve is an excellent addition to a lot of recipes.
And who knows, maybe you've got some other ideas? I like to hear them.
What do you need for Perfect Pear Jam?
To prepare this Spiced Pear Jam, you need the following ingredients. You can find the correct amounts in the recipe card at the bottom of the blog:
- Pears - Use fresh pears for preparing this jam like Bartlett pears, Bosc, Anjou, or Comice. Or use a pear mixture. 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.
- Sugar - The sweetener in this jam. You add a lot of sugar to ensure the jam keeps better. You could substitute sugar with brown sugar, which adds an extra caramel touch. Pears contain enough natural pectin, so you don't have to add extra pectin to the jelly.
- Butter - Adding a knob of butter to the jam ensures a foam layer doesn't occur. And it makes the jam a little creamier. If you prefer not to use butter, omit it and skim off the foam layer with a paper towel or a slotted spoon.
- Cinnamon, Cloves, and Nutmeg - are warming spices that will give the pear jam a spiced flavor. You could also use gingerbread spices instead of cinnamon, cloves, and nutmeg. Replace them with one tablespoon of gingerbread spices for this recipe.
How to prepare Cinnamon Pear Jam?
You can find a printable recipe with a step-by-step description at the bottom of this blog.
- Cut the pear into ½ x ½ inch cubes and put them in a big pan.
- Put the pear cubes, butter, sugar, and spices in the pan and mix everything.
- Simmer for 90 minutes (stir now and then) and check if the jam has thickened enough. Drop a bit on a cold plate and see if it sets immediately. If not, cook for another five minutes.
- Pour ½ inch hot jam onto the bottom of the pot and wait for a minute. Then, fill the jars and put the lid on. Turn upside down until the jelly is set, and let them cool to room temperature.
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Spiced Pear Jam
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- 5.5 pound pears
- 4 cups sugar
- ½ teaspoon butter
- ¼ teaspoon cloves ground
- ¼ teaspoon nutmeg freshly grated
- 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).
Spiced pear jam
- Peel pears and remove the seeds. Also, remove the stems.5.5 pound pears
- Cut the pear into cubes of about ½ x ½ inch (1 x 1 cm)
- Combine pears with butter, sugar, and spices in a large pan. Mix everything well.4 cups sugar, ½ teaspoon butter, 1 teaspoon cinnamon, ¼ teaspoon cloves, ¼ teaspoon nutmeg
- 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. Put a drop on a small cold plate and see if it sets immediately. If not, cook an extra five minutes and check again. Put the plate in the refrigerator in between so that it stays cold.
- Optional: This jam contains chunks of pear. If you want a smooth sweet jelly or smaller pieces, use a food processor or an immersion blender (and if you don't have a potato masher) to get rid of the pear pieces.
- Pour ½ inch (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.
- Cool, dark and dry place - The jelly will keep for about 6 to 12 months if the jars are properly sterilized. If you notice mold forming when you open it, throw the jam away immediately.
- Refrigerator - Store the jam in the fridge after opening. This keeps it good for up to 3 months.
- Frozen - You can freeze jam just fine. Pour into a freezer box up to 1 cm from the rim (the fruit butter will expand in the freezer) and let cool. Or use ice cube trays if you want to freeze the jelly as a portion (choose an ice cube tray with a lid). Let thaw in the refrigerator. The jam has a shelf life of 3 months.