Spiced Pear Jam

A square photo with an open jar of pear jam. A golden spoon in it on a white background

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.

Prep Time 10

Cook Time 1 30

Total Time 1 40

Course Preserve, Harvest and Jams

Cuisine Other

Servings jars

Calories 762 kcal

Equipment

Copper Jam Pan
3 2 jam jars 400 ml
Food processor with knife or immersion blender (optional)

Ingredients

Ingredients you need per step are listed below the step in Italic

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).

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.

NOTES

1. Pears - Good pears for preparing this jam are Bartlett, Bosc, Anjou, or Comice

2. 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.

3. How do you sterilize jam jars?

You sterilize the jars for the jam by immersing them in boiling water and drying them with a clean tea towel. You can also wash them in the dishwasher (screw the lid on immediately when you take them out).

4. How do you check whether the jam has thickened enough?

Place a plate in the fridge for at least an hour. Then, drop a bit on a cold plate to test if the jam is thick enough. When the drop runs out, the jam has not yet thickened sufficiently. When the drop has been set, the jam is ready. It can then be poured into the jars. Make sure to keep the plate in the fridge in between.

5. Variations - It is also very delicious to replace half of the pears with the same weight of plums (pitted). This gives a very rich jam flavor.

6. Storage

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.

7. The nutritional value shown is per jar of jam, assuming you fill six jars.

Nutrition

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