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A delicious seasonal jam, ultra-fragrant and very easy to make: pear jam! Homemade, it's the perfect jam for autumn because it's full of flavor. You can also personalize it by adding spices, but this is optional.
Spread this pear jam on a slice of Ciabatta bread or on the best focaccia and you'll be in heaven hahaha... No, no, I'm not exaggerating!
Table des matières
💙 Why you'll love it
- It's so easy to make (you just need a little patience as it needs to rest).
- All you need are three ingredients!
- It's great fun to give: it can also be a lovely, heartfelt gift.
- It is vegetarian (and yes, sugar is not vegan), gluten-free and dairy-free.
🍐 Ingredients
These are the main ingredients, and the quantities can be found in the recipe card below.
- Pears: I recommend Comice pears or Bartlett pears, which have the perfect flesh for jams. They should be ripe (not too firm) but not damaged or TOO ripe.
- Sugar: I use refined white sugar, without gelling agents.
- Lemon: lemon juice contains pectin, a natural gelling agent. No need to use agar-agar or other gelling agents. What's more, it preserves the fruit's pretty color by preventing oxidation.
✨ Customize your jam
You can add a little vanilla or cinnamon, depending on your taste!
🥰 Chef's tips
- Chop your pears finely: the pieces will remain when cooked, so they won't melt. So the finer you cut your pears, the smaller the pieces will be in your final jam.
- Leave the pears, sugar and lemon juice to macerate for 14 to 19 hours, covered, in the fridge. This melts the sugar in the pears, so they cook faster the next day. It also brings out the juice in the pears, making for a less "compact" jam.
- Stir well during cooking to prevent sticking or, worse still, burning.
- Cooking time will depend on the strength of your heat : be careful, if you set it too high, the jam may burn. And with a high heat, you have much less control over how quickly the jam sets (of course, it's always catchable if it sets too quickly).
- Don't forget to write the date on which you made your jam on a small label, which you'll stick on top.
💡 Frequently Asked Questions
Just do the plate test: place a plate in the fridge for 5 minutes, then place a drop of jam on it. If it freezes immediately, it's fine. If it runs, continue cooking.
Don't panic: you've just overcooked your jam. You can make up for it: place it in a saucepan over the lowest possible heat and add a little boiling water. Mix well, check that the consistency is right for you and add a little more water if necessary, until you reach the desired texture.
Still no need to panic: simply return it to the pan and boil again until it reaches the desired consistency.
Place in a large saucepan and cover with water. Once it boils, allow 10 minutes.
❄️Store
Pour the hot jam into a sterilized jar, close it, turn it upside down and leave to cool. Store away from light and moisture. You can keep it like that for about 3 months. As this jam is not very sweet (55% fruit and 45% sugar instead of the 55 or 65% often found in jams), it doesn't keep as long.
Once opened, store in the fridge and use within 10 days.
😋 Other breakfast gems
- Best chocolate hazelnut spread (2 ingredients)
- Delicious, easy chouquettes (French sugar puffs)
- Dreamy pancakes
- Best easy French waffles
If you make this jam, it would be so nice to leave me a comment and rate the recipe ⭐️⭐️⭐️⭐️⭐️. You can also tag me on Instagram, Pinterest, Facebook or Tik Tok, or even send me a photo, I love seeing my little dishes in your homes!
📖 Recette
Homemade pear jam
Ingredients
- 3 ½ cups pears Comice or Bartlett pears
- 1 ½ teaspoons lemon juice about half a lemon
- 1 ¼ cups granulated sugar
Instructions
- Peel your pears and remove their cores. Cut into the smallest possible pieces and place in a large bowl. Add the sugar and lemon juice, then mix well.
- Cover and refrigerate for 14-19 hours.
- The next day, sterilize your jars.
- Bring the pear-sugar-lemon mixture to the boil and cook in a large saucepan for 10 to 15 minutes (time will vary according to the strength of your heat), stirring often.
- To find out if your jam is ready, simply do the plate test: place a plate in the fridge for 5 minutes, then place a drop of jam on it. If it sets immediately, it's ready. If it sinks, continue cooking.
- Pour the hot jam into the sterilized jar, close it, turn it upside down and leave to cool. Store away from light and humidity.
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